Chilli is a classic dinner idea, traditionally made with minced beef cooked in a rich, tomato-based sauce.
While it’s a guaranteed crowd-pleaser, the dish can be costly to make and quite time-consuming when using meat products.
But by swapping the mince for nutritious beans and lentils, it couldn’t be quicker to whip up in a hurry, according to Instagram foodie Elly Curshen (@ellypear).
She claimed that for those feeling the squeeze this month, her mixed bean and lentil chilli with mini tostadas is the ultimate nutritious dish.
Sharing her recipe on behalf of Brabantia, the food expert explained exactly how to make the delicious meal.
In a large shallow pan, heat oil over medium-high heat, then sauté the carrot, celery and onion with a generous pinch of salt and the lid on, for two minutes.
Add the spices and cook for two minutes more (stirring occasionally) before adding the garlic and stirring well.
Cook until the garlic is fragrant, and the mixture has started to dry out then add the remaining ingredients, stir well and continue to cook over medium heat until the mixture comes to a boil.
Reduce the heat to medium to low and simmer for 20 minutes, until it has reduced and tastes delicious. Taste and adjust the seasoning accordingly before using a potato masher to lightly mash and break up some of the beans, to thicken the sauce.
To make the tortilla chips, cut the wrap into circles and brush with olive oil then sprinkle with a little smoked paprika.
Lay out on a baking tray and bake for eight mins at 180C, until golden brown, or, cook in an air fryer instead.
Leave the tostadas to cool then serve the chilli and top with the freshly toasted tortillas.
The leftover chilli should be cooled to room temperature before chilling or freezing in portions. Heat each portion until piping hot.
