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Inspired by Jack Monroe
A tin of red kidney beans (in chilli sauce, or add your own favourite)
A tin of baked beans
A tin of chopped tomatoes
One onion, chopped
Two cloves of garlic, chopped
One red chilli
Two tsps paprika and one tsp ground cumin
Vegetable oil
Stock cube or bouillon
Four squares of dark chocolate
1. Fry the onion and garlic for a few minutes and add the spices and chilli, followed by the tinned beans and tomatoes.
2. Add stock and cook for 10 to 15 minutes, stirring frequently.
3. Stir in the chocolate and serve with baked potatoes (cooked in the fire).
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Donna Campbell’s Chocolate Chilli