Chapter Text
Ingredients
500 g minced beef or a meat substitute
1 can kidney beans, drained
1 can chickpeas, drained
1 can lentils, drained
2 bell peppers, diced
1 cup sweetcorn
2–3 cups beef or vegetable broth
½ cup cream (optional, to mellow the heat slightly)
1 cup grated cheddar or another cheese (optional)
1 onion, diced (optional)
3–4 cloves garlic, minced (optional)
1 can chopped tomatoes or 2 tbsp tomato paste (recommended)
Spice Mix
2 tbsp chili powder
2 tsp smoked paprika
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp chipotle powder (if you have it)
½–1 tsp crushed red pepper flakes
½ tsp black pepper
Salt to taste
Optional Fresh Chilies
1–2 jalapeños, finely chopped
1 serrano pepper, finely chopped
If you love extreme heat, ½ a habanero, finely minced (wear gloves when handling it).
Method
Brown the beef (or cook the meat substitute). Add the onion, garlic, and fresh chilies if using.
Stir in all the spices and cook for about a minute until fragrant.
Add the tomatoes and broth.
Stir in the kidney beans, chickpeas, lentils, peppers, and corn.
Simmer gently for 30–40 minutes, stirring occasionally.
If it's getting too spicy, stir in the cream at the end. If not, leave it out for maximum heat.
Top with cheese if you'd like a creamy contrast.