Middle Park Osteopathic Clinic found this alternative to chilli con carne on The Stone Soup blog, looks delicious! I will definitely be giving this one a run through the kitchen!
This is a great ‘pantry’ recipe to have in your repertoire. Although it does benefit greatly from some fresh herbs and a little sour cream, from both a taste and appearance perspective, it’s delicious (if not quite so pretty) on its own.
Serves for 3-4
Ingredients:
2 large onions, peeled & chopped
400g (14oz) can tuna in spring water, not drained
2 cans tomatoes (400g / 14oz each)
2 cans beans (400g / 14oz each), drained
1-2 teaspoons dried chilli flakes
Method:
1. Heat a good glug of olive oil in a large pan. Add onion and cook over a medium heat until soft. About 10 minutes.
2. Add tuna and canning liquid, tomatoes, drained beans and chilli.
3. Cover and simmer for about 20 minutes or until everything is hot.
4. Taste and season with salt and pepper and more chilli, if needed.
Variation:
Serve with a generous dollop of sour cream and a few handfuls fresh coriander (cilantro) or flat leaf parsley leaves.
