Deliciously Ella's Black and Kidney Bean Chilli by Milla
25 Rothschild Road
London, England, W4 5HT
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So without much ado, here’s my first ever fussy kid-approved recipe post!
My daughter and I have been ogling the pages of Ella Woodward’s first cookbook ‘Deliciously Ella’ together pretty much since the day it first came out. We both love the beautiful images that just call out for you to try them, and I especially love how healthy, easy and simple most of the recipes are. And Ella makes everything look that little bit more glamorous...even to a six year old!
So quite often, when Milla’s in charge of choosing a recipe to cook together, she’ll go for dig through this staple cookbook. One of her faves is the Black and Kidney Bean Chilli, and the fact that she can pretty much master the recipe solo, shows you that anyone can attempt it and succeed. Which is exactly what she did for dinner tonight, once she’d finished her homework, of course! It hit the spot on a cold, grey miserable Wintery London night.
I love this recipe as there’s virtually no prep, literally takes 10 mins to cook (as long as you have rice already cooked which I tend to have to hand in the fridge, thanks to batch cooking!) . Thanks to the red kidney and black beans it’s packed with fibre, protein, magnesium, B1, folate and iron which our kids can’t get enough of.
Serves 4
Ingredients:
2 grated carrots
2 cloves or garlic (but go for 4 if you’re brave)
600 g passata
50 g tomato puree
2 x 400 g tin black beans (drained)
1x 400 g tin red kidney beans (drained)
1 jalapeno pepper deseeded and finely chopped (optional depending on your kids)
1/2 teaspoon chilli flakes (again see above)
Brown rice, and lime or lemon wedges, to serve
Salt and pepper
Method:
Place the carrots and garlic into a large saucepan.
Add the passata, tomato puree, both the beans, jalapenpo pepper and chilli flakes to the saucepan along with some salt and pepper to taste. Cook the chilli for about 10 mins, stirring it well until it’s lovely and warm and everything is mixed together well.
Pour the chilli over brown rice, top with cheese if you please, parsley, coriander, or a lemon/lime wedge and enjoy!
Top tip - make double this recipe so there’s plenty left over to freeze for a rainy day, or lazy night!