A few days ago I posted my first camping recipe - Courgette & Onion Quesadilla's and if you make these you might find that you have some refried beans left over. Well, not being one to waste anything the remainder of the refried beans can be used in this recipe. If you have more than the recipe calls for don't worry add whatever you have.
I have been known to make the whole dish before I go camping and ask my Mum to freeze the chilli for me (remember I have no freezer). Once frozen it can be used as an ice block for your cooler box and once thawed you can then heat it up for dinner. Nice tip eh?
If you're planning on making this whilst you are camping another good tip is to make up the spice blend before you go and then you won't need to carry lots of jars with you. Remember to make a note of whats in the jar so you don't get confused between the hotpot spice blend and this one!
Ingredients - Serves 4-6
Spice blend
1 Tsp Cumin seeds
2 Tsp Garlic powder
½ Tsp Oregano
½ Tsp Ground coriander
2 Tsp Paprika
½ Tsp Ground cayenne
¼ Tsp Salt
½ Tsp Black pepper
Chilli
1 Tbsp Olive oil
1 Onion, diced
1 Red pepper, diced
1 Courgette, diced
200g Mushrooms, diced
1 Tin of tomatoes
2 Tbsp Refried beans
1 Tin Adzuki beans, washed & drained
1 Tin sweetcorn (small)
Method
First make up your spice blend. Add the cumin seeds to a pestle & mortar and grind to a fine powder, add the remainder of the spice blend ingredients and mix. Tip into a small jam jar and set aside.
Fry the onion in the olive oil for 4-5 minutes or until translucent, add the red pepper and fry for another 2 minutes. Add the courgette and fry for a further 2 minutes before adding the mushrooms. Continue to cook for another 2-3 minutes.
Add the spice blend (as much as you fancy) I actually use all of it as its not that hot. If you like things hot add more cayenne pepper or add chilli powder to the blend. Stir to combine everything.
Add the tomatoes, refried beans, adzuki beans and sweetcorn and stir to combine everything. Make sure the refried beans are fully incorporated into the mixture. Bring to a simmer and cook for another 5 minutes.
Serve with corn chips, pitta bread or taco shells. I boiled up some pasta and mixed into the chilli.
I don't know why, but this recipe tastes better when cooked and eaten outside! Weird huh?
Maybe it is just enjoyed more after spending the day outside dosing up on that vitamin D and when you've burned up calories after clocking up miles and miles on a view satisfying walk?
To make life simpler I have a couple of tips to share with you for this recipe too. Making this one pot cooking at its best.
Ingredients
6 Vegan sausages*
1 Tbsp Olive oil
1 Onion, cut into half moons
1 Red pepper, diced
½ Courgette, cut into half moons
125g Mushrooms, quartered
3½ Tsp Smoked Paprika**
½ Tsp Oregano**
¼ Tsp Cayenne Pepper**
1 Tin Baked beans
150ml water
1 Tbsp Tomato puree
* Tip 1 - Make this your first camping meal and cook the vegan sausages at home. Leave to cool and wrap in sliver foil and place in your cooler. I used Linda McCartney sausages
** Tip 2 - Make up the spice mix before you leave home and store in a little jam jar so you don't need to take 3 jars of herbs and spices
Method
If you've not cooked the sausages at home, then fry in a saucepan over your stove until cooked and set aside.
Fry the onion in the olive oil for 3 mins or until translucent, add the pepper and continue to cook for another 3 minutes.
Add the courgette and cook for another 2 minutes before adding the mushrooms and cooking for a further 2 minutes.
Add the herb and spice mixture and give everything a good stir. Add the baked beans and give everything another stir to combine all the vegetables.
The mixture will look a bit 'gloopy' so add the water to thin, don't worry if it looks ruined it won't be! Turn up the heat and bring everything to a simmer and cook for 4-5 minutes until the mixture has thickened slightly.
Add the tomato puree and give everything a good stir to mix in the puree. Cut up the sausages into 4 pieces and add to the pan. Cook for another 3-5 minutes to heat through the sausages and serve straight away.
If you have another stove ring you could serve this with rice, new potatoes or pasta. But don't worry if you just have the one ring you can serve it with couscous. Before you start cooking the hotpot, boil up some water and pour over the couscous as per the packet instructions. If you do this in a mess tin and cover with silver foil it should stay warm enough.
