Hearty, warming and perfect to share

Because you can serve chilli with so many different sides and toppings, it's a great option to make as a base to share as a household.

We've made this recipe vegan, but you could easily add minced meat (beef or pork are best here) to add more protein.

How to serve: with rice, over tortilla chips or on jacket potatoes. 

Can I freeze this? Chilli is a great main to batch cook and store in the freezer for future dinners. Defrost fully and then reheat on the hob for 10 minutes or pop it in the microwave for 3-4 minutes.

Serves: 4

Cost per serving: £2 (£3 if adding meat)

Ingredients:

2 tbsp neutral tasting oil (vegetable, olive or sunflower work best)

1 large onion, diced

3 cloves garlic, crushed

2 peppers, chopped

2 carrots, diced

2 tsp ground cumin

1½ tsp smoked paprika

1 tsp chilli powder

1 tsp dried oregano

¼ tsp cayenne pepper (optional, for heat)

2 tin chopped tomatoes

2 x tins beans (kidney, black or mixed), drained and rinsed

2 tbsp tomato paste

200ml vegetable stock

Optional toppings: grated cheese, sour cream or plant-based yogurt, tortilla chips, pickled jalapenos.

Method:

Heat the oil in a large pan over a medium heat. Add the onion and cook for 5-6 minutes until softened. Add the garlic, peppers and carrots. Cook for another 7-8 minutes, stirring often.

Stir in the spices and cook for 1-2 minutes until fragrant. Then add the tomatoes, beans, tomato paste and stock. Stir well to combine.

Bring to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, stirring occasionally.

Serve with your favourite toppings and sides.