Turning Bolognaise into Chilli

I have a bad habit of making more food than we need so I’ve become a bit inventive with what to do with leftovers so they don’t go to waste. Turning bolognaise into chilli is one of my super easy favourites.

Roughly chop your capsicum, onion, and banana pepper. If you like your chilli hot finely dice a red chilli as well. Throw it all into a pan with some olive oil and the garlic, smoked paprika, cayenne pepper, cumin, fresh and ground coriander, and salt and pepper. Mix it all together and keep stirring until the capsicum and onion are soft.

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Add a can of rinsed black beans, a can of pinto or kidney beans, a can of diced tomatoes, and the left over bolognaise mince. Mix this all together and bring it to the boil. Reduce the heat until the mixture is simmering slightly, then put the lid on a leave for a while stirring it occasionally to make sure it isn’t stick to the bottom of the pan. When the sauce in the chilli has reduced slightly it’s ready to serve.

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I often use this chilli to make nachos so while the chilli simmers I make up some guacamole, and grate some cheese. When I make nachos I often make my own tortilla chips as the only real alternative here is to use cheesy Doritos. Doritos make delicious nachos but they’re not exactly healthy so if I have the time I make my chips from scratch.

Ingredients

  • 2 capsicums
  • 3 banana peppers
  • 1 large onion
  • 2 tsp of garlic
  • 1 tsp of crushed chillies
  • 1 tbsp of smoked paprika
  • 1 tsp of cayenne pepper (add more if you like your chilli hotter)
  • 1 tsp of cumin
  • 1 small bunch of fresh coriander, finely diced
  • 1 tsp of ground coriander
  • A pinch of salt
  • ½ tsp of pepper
  • 1 400g can of black beans
  • 1 400g can of pinto or kidney beans
  • 1 400g can of diced tomatoes
  • Leftover bolognaise mince  (If you don’t have leftovers just use any cooked mince and add 2 tbsp of tomato paste)
  • Optional: 1 finely diced chilli, jalapeños or whatever else you like to use to make things hotter

Method

  1. Roughly chop your capsicum, onion, and banana pepper. If you like your chilli hot finely dice a red chilli as well.
  2. Throw it all into a pan with some olive oil and the garlic, smoked paprika, cayenne pepper, cumin, fresh and ground coriander, and salt and pepper.
  3. Mix it all together and keep stirring until the capsicum and onion are soft.
  4. Add a can of rinsed black beans, a can of rinsed pinto or kidney beans, a can of diced tomatoes, and the left over bolognaise mince.
  5. Mix this all together and bring it to the boil. Reduce the heat until the mixture is simmering slightly, then put the lid on a leave for a while stirring it occasionally to make sure it isn’t stick to the bottom of the pan.
  6. When the sauce in the chilli has reduced slightly it’s ready to serve.

 

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