Many of us make this dish, I know, but here is my basic and favourite version.
I've costed it this time, too, working from Tesco's website today - Asda is similar. Assuming there is already a little veg or olive oil and brown sugar in the cupboard (could use white sugar but not so rich), if all other ingredients were bought especially then the following would be left over for use later: most of a bulb of garlic, some chillies, half a can of red kidney beans, a little passata, and plenty of hot chilli powder and ground cumin. Sounds like nearly everything for the next chilli ....
£3.61p! Would be quite a bit less per portion if the quantities were increased, because of 'free leftovers'. For example, around £4.60 for 4 servings and maybe £5.70 for 6. Always was good at maths at school. (Swot)
This recipe serves 2 quite heartily, and should take about 40 minutes from start to serving. It also freezes well.
1 tsp vegetable or olive oil
1 large clove of garlic, peeled & finely chopped (30p for whole bulb)
1 medium onion, peeled & chopped fairly finely (10p)
1 large fresh red chilli finely snipped or chopped (including seeds) (60p for pack)
2 tsp ground cumin (57p for jar)
1.5 tsp hot chilli powder (95p for jar)
2 tsp soft dark brown sugar
Half a 400g can value red kidney beans (20p for whole can)
1 400g can black-eyed beans (59p)
350g passata (sieved cooked tomatoes) (30p for 500g carton)
1 Heat the oil in a medium pan. Add the garlic, onion and fresh chilli and fry gently for
8-10mins, stirring from time to time.
2 Stir in the cumin and chilli powder and fry for a further 3-4mins, again stirring
3 Add the sugar, beans and passata and mix well. Simmer gently for 15-20 minutes,
adding a little more of the passata if the mixture is getting too thick.
Serve with ...
Tortilla chips (value, of course), or rice - or a soft bread roll that you can use to mop up the sauce at the end. I'd add a full-bodied red wine or lager, or - if it's an alcohol-free day - a carton of red grape juice.