Beef Chilli, with Red Kidney Beans

Made with ground beef, chickpeas, red kidney beans, sweetcorn, red pepper, red chilli, tomato puree, chestnut mushrooms, diced leek, potato, garlic, and spring onion.

The ground beef was prepared first, browned in a little sunflower oil at a medium heat for about 25 minutes, stirring frequently. Then boiling water was added.

Thickened with half a teaspoonful of arrowroot, and flavoured with beef stock. The sweetcorn came straight from the cob, though tinned sweetcorn will do just as well.

The dried chickpeas and the kidney beans were soaked overnight, drained, and then cooked in fresh water with powdered red chilli and crushed garlic. Then simmered with the beef, sweetcorn, diced red pepper, mushrooms, tomato puree, potato, and chopped spring onion. The beef stock and another half a dessert spoonful of red chilli powder were added last.

Serve with plain boiled basmati rice, or with a chilled Greek yoghurt.