This is probably the easiest recipe I have poster so far. For this recipe you only need 5 minutes to prep and then 35 minutes to “cook”. And I am using the term cook here very loosely. Cooking for this sun-dried tomato chili involves at most a bit of stirring in a pan every 5 minutes or so.
This is one of those recipe you can cook on a week night when you have no time and are running around doing other things while cooking dinner.
You can cook this recipe two ways. You can cook it with the sun-dried tomatoes to get a sweet and spicy chili. However if you prefer a straight up spicy chili you can omit the sun-dried tomatoes and top it with jalapeños instead of spring onion.
- 1 tbsp olive oil
- 2 medium red onion, cut in half and finely sliced
- 200g / 7oz mushrooms, sliced
- ½ cup sun-dried tomatoes packed in oil, drained
- 4 heaped tbsp tomato paste
- 2 14oz / 400g cans diced tomatoes, drained and rinsed
- 2 14oz / 400g cans black beans
- ½ tsp chilli powder
- ½ tsp salt
- 1½ tsp cumin
- ½ tsp pepper
- Sauté the onion for 5 minutes, add the mushrooms and sauté for another 10 minutes.
- Meanwhile process the sun-dried tomatoes in a food processor until they form a paste.
- Add the diced tomatoes, sun-dried tomatoes and tomato paste to the mushrooms and onions.
- Add all the spices and let the mixture simmer for 10 minutes while stirring occasionally
- Add the black beans and mix well, let the mixture simmer for another 5 minutes.
- Serve the chili with rice, couscous or any other grain.