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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Cheap, healthy, easy to make, versatile, and all of the ingredients are preserved so keep them in stock, and it's a great back-up for when you don't have time to shop! This really is a raid-the-cupboard, chuck-anything-in type dish, so experiment with whatever you have in. Here are a few of my own variations: Gluten-free or Brown pasta, Frozen peas or any vegetable you can think of, Chicken, Replace the chilli and jalapeno with oregano for a milder dish, Use rice instead of pasta for a hassle-free chilli Ingredients:
2 ounces pasta, enough for 2 portions (the exact amount will depend on your appetite) |
1 (14 ounce) can tomatoes |
1 (15 ounce) can baked beans |
1 (15 ounce) can red kidney beans (or others of your choice) |
140 g sweetcorn |
1 jalapeno pepper (chopped) |
1 teaspoon chili powder (or to taste) |
1 teaspoon tomato puree or 1 teaspoon ketchup |
Directions:
1. Boil the pasta.
2. In a separate pan, heat the tomatoes and kidney beans until it begins to simmer.
3. Add the baked beans and jalapeno.
4. Add the sweetcorn to the pan with the pasta.
5. Add chilli to the tomato mix, and tomato puree/ketchup if it needs thickening.
6. Allow the tomato mix to boil, then leave on a low heat until the pasta and sweetcorn are done.
7. Drain the pasta and sweetcorn and add to the pan with the tomato mix.
8. Bring to the boil, stir and serve.
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