Hello lovelies! I have another budget friendly meal for you- if you missed the first one you can view it here.
So this marks the second recipe in a little series of budget busting meals that I am putting together. I’m currently trying to reign in my food budget and attempting lots of different meals that are easy to cook in a huge batch and freeze well. As such, I thought it would be nice to share my budget experiments with you as I know a lot of you said that you were also conscious of your food budget.
I don’t know about you, but it always feels that supermarkets are not on anyone’s side when you want to eat healthy on a budget- the majority of the really good deals are on all of the sugary food. But, after stocking up on lots of dried beans and pulses I’ve realised that deal or no deal healthy food can be cheap and tasty too!
High in protein, nutrients and full of all that good stuff that I love!
*High Protein Three Bean Chilli*
Ingredients (vegan, makes 4 servings)
- 1 cup of soya beans
- 1 cup of red kidney beans
- 1 cups of black turtle beans
- 1 clove of garlic grated
- 1 onion diced
- 1 carrot diced
- a handful of chestnut mushrooms
- 1 green pepper
- 1 can of tinned tomatoes
- 1/2 of a tomato tin of water
- 1 tbsp of tomato puree
- 2 tbsp of tamari soy sauce
- 1 tsp of chilli flakes (optional)
- 1 tsp of cumin
- 2 tsp of dried mixed herbs
- 1/2 tsp of sweet smoked paprika
Cook the onion in a little oil until it softens and then stir in the grated garlic and cook for 2 minutes. Keep stirring to prevent the garlic from burning. Add the carrots, pepper and mushrooms and cook for a further 5 minutes. TIP: If the vegetables begin to stick add a splash of water rather than oil so the vegetables begin to steam.
When the vegetables become tender pour on the tinned tomatoes, beans, tomato puree, spices, seasonings, tamari and water. Stir together and allow the chilli to simmer in the pan for at least 25 minutes on a low heat- for longer if you have the time.
This tastes wonderful and is great on it’s own or as a dip. It would also be good on top of nachos, in burritos and fajitas, on top of a sweet potato…it even tastes great cold. Yah! I’m weird like that! 🙂
I love the fact that chilli is so versatile. This is my own recipe, but you can really make it you own and put what ever you want in it. Recently I saw a recipe for chilli that included grated 70% dark chocolate, which sounds really interesting.
I think so far chilli is definitely has to be my most favourite budget friendly meal so far especially when served with wild rice and steamed broccoli florets with some plain soya yoghurt on top…yum!
How do you like to eat yours?
Do you add any non-conventional ingredients to your chilli?