There's something so comforting about a bowl of chili and having not eaten meat in over 12 years, bean chili was always something my mum would cook when I was growing up, we'd serve it with some nachos, sometimes guac or sour cream too and dig in! This is my ultimate 5 bean chili, served with crispy tortilla pieces, guac, cashew sour cream and fresh coriander!
My mum's chili, or chilli (regional spelling differences) has a secret ingredient that, in my opinion makes the whole dish; a humble can of baked beans. It adds a unique flavour and sweetness that perfectly compliments the smoky, spicy flavour. You can whip this meal up in 20 minutes if you're in a rush, or sit back and let it simmer away, after all, meals like chili, casseroles and curries always taste better as leftovers! When all the flavour has been cooked off for longer and just marries together perfectly. This is definitely more of a milder chili, but there's nothing stopping you adding hot chili powder, extra chipotle flakes, or even serving up with jalapenos if you're a spice lover!
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