Pia’s Easy Peasy Chilli

By Pia Johansson

This recipe is my go-to for everyday cooking and to take with me to work. Lots of protein and vegetables. I normally make a big batch we eat it for dinner and then I freeze the rest in lunch boxes. For times when I am trying to lose weight or be a bit careful with my food intake (if I am not exercising that much for example) then I don’t add any additional carbs. But rice and bulgur work really well. Or pasta if the little ones like that.

1 pack of crushed tomatoes (can or carton)
1 pack of kidney beans (can or carton)
400-500g minced beef (I use as lean as possible)
1 carrot (grated)
1 small onion (finely chopped)
1 tbsp tomato paste

Optional ingredients
Another type of bean (if I make a double batch I add another type of bean as well)
Sweetcorn (adds crunch and colour)
1 small zucchini (I grate it as well)
1-2 pieces of dark chocolate (I like it less with this in, but some really like it)

How to (here’s the really easy part)
Throw all the ingredients apart from beans and parsley in the pot. Add the same amount of water as crushed tomatoes. Cook on high heat for 20 minutes. Rinse beans (and sweetcorn). Add to pot. Cook on low heat for 10 minutes. Add parsley.

You can, of course, cook it slower and longer as well for perhaps more subtler flavours.

44CE1A9C-0F2F-4755-A9AA-487FBB5721B1Pia Johansson is a research scientist (neurobiology), mother of two and working-mum. Ex-pat for almost 20 years (Australia and Munich and a short wild stint in Dublin many many years ago). In the throws of being repatriated to Sweden with my Australian husband. Likes talking, running and talking about running. And chocolate (although mostly 85% these days, crazy as that sounds). In addition to staying fit and eating healthily and raise happy healthy children, I dream of doing something a little bit creative like writing or becoming a photographer. Or at least organise our photos soon.

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