Spice up midweek meals with these thrifty favourites
Veggie chilli pot
£1.20
PER SERVE
SERVES 6
Whip up this satisfying and tasty meat-free number using mostly store-cupboard staples.
YOU WILL NEED
2tbsp olive oil
1 red onion, sliced
3 mixed peppers, sliced
2tsp dried chipotle or ancho chilli flakes or paste
1tsp ground coriander
1tsp ground cumin
2tsp dried oregano
2 garlic cloves, sliced
400g tin chopped tomatoes
1tbsp red wine vinegar
1tbsp brown sugar
300ml vegetable stock
400g tin black beans, drained and rinsed
100g unsalted corn chips
100g melting cheese, grated (eg. Cheddar)
HOW TO DO IT
1 Heat the oil in a large casserole dish and cook the onion and peppers for 5 mins over a medium heat until softened. Add the chilli flakes/paste, coriander, cumin, oregano and garlic, then fry for 2 mins, until aromatic.
2 Add the chopped tomatoes, vinegar, sugar, stock and black beans. Cook, uncovered, for 30 mins on a medium-low heat.
3 Cover the top with corn chips and cheese and grill under a medium-high heat for 5 mins, until golden and crisp. Or make ahead, then cover with nachos and cheese and reheat in the oven to serve.
TIP REPLACE SOME OR ALL OF THE CHILLI WITH SMOKED PAPRIKA IF YOU DON’T LIKE IT TOO SPICY.
PREP TIME: 20 MINS COOK TIME: 45 MINS CALS: 259 FAT: 13G SAT FAT: 5G CARBS: 37G
Chipotle braised beef
£1.90
PER SERVE
SERVES 6
Serve this melt-in-the-mouth pot roast with a big salad or the red rice (overleaf).
YOU WILL NEED
1kg piece beef sirloin or brisket
3tbsp chipotle spice rub (we used Bart’s)
2tbsp agave syrup (or use brown sugar)
3tbsp olive oil
1 red onion, chopped, plus extra sliced
to serve
2 garlic cloves, crushed
2tsp ground coriander
2tsp ground cumin
2tsp chipotle or ancho chilli flakes
400g tin chopped tomatoes
2tbsp red wine vinegar
600ml beef stock
1tsp brown sugar
2tsp dried oregano
Juice 1 orange
Diced avocado and tomato, to serve
(optional)
HOW TO DO IT
1 Rub the beef with chipotle rub and agave syrup. Marinate for at least 2 hrs in the fridge, or ideally overnight.
2 Heat 1tbsp oil in a large casserole dish over a medium-high heat and brown the beef all over for 5-10 mins. Remove from the casserole and set aside. Add the remaining oil to the dish and fry the onion, garlic, coriander, cumin and chilli flakes for a few mins more, until aromatic.
3 Add the beef back to the casserole dish with the remai
