Amy's mum's simple one-pan chilli

Thanks to public health expert Dr Amy Carrad for sharing her mother's recipe.

You can read more about Amy here.

Serves: 4
Preparation: 5 minutes
Cooking: about 20-30 minutes

Ingredients

• 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 capsicum, chopped (different colours is nice)
• 2 cans diced tomatoes
• 1 teaspoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon chilli powder
• 1 cup corn, frozen or canned and drained
• 2 cans beans, drained and rinsed
• 1 cup cheddar cheese, grated (low fat)

Directions

1. Heat oil in large pan over medium-high heat.
2. Add garlic, onion and capsicums and saute until tender, 6-8 minutes.
3. Add remaining ingredients except cheese.
4. Reduce heat to low, cover and cook 10-15 minutes. You can add some water if you would like a looser ‘stew’.
5. Sprinkle with grated cheese. You can serve these with tortillas, rice, couscous, etc.
6. Refrigerate leftovers within 2 hours.

Tips and notes

Serve with rice, tortillas, or these excellent homemade corn chips from Taste.

You can scale the recipe up to make an even bigger batch and freeze in serves for an easy microwave meal when you need it.