I always love having a loaf with my dinner. Whether it be mopping up some runny pasta sauce with a slice of warm garlic bread, or dunking a cheese sandwich into a bowl of tomato soup, bread always plays a big part in my dining experience. In an increasingly carb/gluten phobic world, I think that its important to remember that bread was a big part of our ancestors' diet, being the main component of a meal for many people, and it is only in recent years that it seems to have got such a bad name for itself. Delicious bread should be celebrated by taking centre stage on our dining room tables. In this series I thought I would share some of my go-to week night recipes, and a suggestion of loaves that I would pair with them.
This chilli can be made meat free by replacing the beef mince with Quorn (I don't eat meat and this is the version that I would have). Now I know that a lot of veggies would prefer that a little more imagination went into preparing their meal, rather that just using a meat replacement, but the thought of adding lentils/other pulses to this bean heavy dish just seemed a bit too much. This recipe is about quick and convenient food, and Quorn works as a great sponge, soaking up all the delicious flavours around it.
1 400g tin kidney beans
1 400g tin chopped tomatoes
1 red onion, finely chopped
1 tablespoon smoked paprika
1 teaspoon hot chilli powder
1 teaspoon mustard
Pinch of salt
1 tablespoon olive oil
200g beef mince/150g Quorn mince
Place the oil into a large saucepan on a medium heat.
Wait a minute or so, for it to heat up, and then add in the chopped onion.
Cook the onion for a couple of minutes, stirring occasionally, until it starts to soften.
Add the chilli powder, mustard and smoked paprika and continue to cook the mixture for a couple of minutes, stirring every so often.
When the onions have softened and turned slightly opaque, turn the heat up to high and then add in the beef/Quorn mince.
Cook the mince (stirring regularly) until it has evenly browned.
When the mince has browned, turn the heat down and add in the tin of chopped tomatoes. Once the tin is empty, fill it up with cold water, and then pour this into the pan too. Add the salt and give everything a good stir.
Drain the beans into a colander, give them a good rinse with some cold water, and then add them to the pan, giving everything a good stir.
Cook the mixture for a couple of minutes, or until it starts to bubble.
When the mixture starts to bubble, turn it down to a low heat, and then cover the pan with a lid.
Leave the mixture simmering for 30 minutes, stirring occasionally, to make sure nothing has stuck to the bottom of the pan.
Breads that would go really well with this dish:
Really easy garlic flatbreads, click here for the recipe.
Sweet Potato Focaccia, click here for the recipe.
Spelt, onion and herb focaccia, click here for the recipe.