Gosh but it’s chilly today (some of our visitors in the north have also seen the first flakes of snow) and I just feel an overwhelming need for warming, comfort food. Chilli fits this bill admirably and is so easy to put together especially if you have a few cans of beans in your larder. I use whatever comes to hand but do find the canned beans in chilli sauce a great short-cut to getting a thick sauce and have been known to use low-sugar baked beans too for the same reason. The recipe below uses chilli beans but also with some black beans – the contrast in colour and bite I find adds interest and flavour – use whatever you like this is a very versatile recipe.
What it does rely upon is a slow-cooking method but can be made well ahead and will also freeze beautifully. I often have a portion frozen away in one of our Bariatric Portion, Cook and Serve Measuring Cups and then reheated in the microwave for lunch – bliss!
Slow-Cooked Mixed Bean Chilli on Bariatric Portion Plate with
Bariatric Portion Control Fork