• HOME

  • RECIPES

  • KIDS

  • MENUS

  • HK RESTAURANTS

  • MY HEALTH

  • CONTACT US

  • BLOG

  • ABOUT

    © 2018 by MANGO MENUS

     

     

    • Twitter App Icon
    • Pinterest App Icon
    • Wix Facebook page
    • Instagram App Icon
    • HOME

    • RECIPES

    • KIDS

    • MENUS

    • HK RESTAURANTS

    • MY HEALTH

    • CONTACT US

    • BLOG

    • ABOUT

      • Wix Facebook page
      • Twitter App Icon
      • Pinterest App Icon
      • Instagram App Icon
      • Facebook Basic Square
      • Twitter Basic Square
      • Google+ Basic Square
      Follow Us

      Yellowtail Sashimi with Jalapeño & Coriander

      June 9, 2018

      Teas to fight cancer

      May 22, 2018

      Raw Vegan Birthday Lunch with Private Chef Tina Barrat

      February 1, 2018

      Easy Music Cake

      January 30, 2018

      Far Infra Red Sauna

      January 27, 2018

      Curried Tigernuts

      January 5, 2018

      Float On

      November 30, 2017

      Shakshuka

      November 4, 2017

      Keto Stuffing

      September 10, 2017

      Easy Kit Kat Treasure Chest

      September 5, 2017

      Please reload

      Recent Posts

      Gravadlax

      December 16, 2015

      BOOZY BARBIE - cheapest fillet of beef in HK

      June 7, 2014

      Yellowtail Sashimi with Jalapeño & Coriander

      June 9, 2018

      1/10
      Please reload

      Featured Posts

      Black Bean Chilli SIN Carne

      September 22, 2014

      I love a spicy chilli con carne but can live without the meat from time to time, so here is a quick, easy and cheap  vegetarian supper dish which is high in protein and iron from the black beans. If you are making it for the kids, just leave out the chilli and cayenne although I leave a little in as I can't wait for them to appreciate spices like I do! 

       

      CLICK HERE FOR MORE VEGGIE DINNERS

       

      What you need:


      1 medium sized brown onion

      2 cloves of garlic

      1 knob of butter or 25ml olive oil

      1 450g can of black beans

      1 450g can of chopped tomatoes

      1 tablespoon of tomato puree

      1 dash of Worcestershire sauce

      1 red pepper

      1 red chilli, deseeded and finely chopped

      Pinch of cayenne

      Pinch of onion powder

      Pinch of salt

      1/2 glass of red wine or vegetable stock

      Teaspoon of sugar

      4 tablespoons of chopped coriander to scatter on top

      100g grated Cheddar or Red Leicester cheese to sprinkle on top
      Brown rice to serve or flour tortillas to wrap it all up

      2 tablespoons of sour cream

       

      Method:


      Finely chop your onion and mince your garlic.

       

      Melt the butter or oil then add the onion and garlic and soften gently over a medium heat for 5-10 minutes, putting the lid on every now and then to really sweat them.

       

      Add your tin of black beans, tomatoes, chilli, salt, sugar, cayenne, onion powder, chopped red pepper, Worcestershire sauce, wine/stock, tomato puree then simmer gently for 15-20 minutes.

       

      Keep the lid on but if it does dry out at all, add a splash more water, wine or vegetable stock.

       

      Serve with brown rice or wrap it up in a flour tortilla with plenty of grated cheese, freshly chopped coriander and a dollop of sour cream.

       

      Serves 2 adults

      Tags:

      chilli sin carne

      chill

      quick chilli

      veggie chilli

      black bean chilli

      cheap eats

      frugal bites

      cheap dinners

      easy suppers

      comfort food. meatless monday

      veggie meals

      meatfree

      Please reload