Rainbow Chilli

So this happened in London on Friday:

#snomageddon

and part two commenced on Sunday, this means I need good lunches for the coming week; warm ones, substantial ones, combat-tummy-growling-due-to-mad-weather ones (why does your tummy seem to growl more when snow falls? Or is that just me?).

Rainbow Chilli it is! 

I call it Rainbow Chilli because it is totally unauthentic compared to 'proper' chilli because I fill it with vegetables and I use as many different colours as I can find. 

There's all kinds of health claims surrounding the benefits of eating a rainbow of colours in your diet; personally I just think it ensures you get a variety of nutrients in your diet, it's an easy (and  relatively cheap) way to bulk up a meal to make it go further and, one that is always most important to me, it makes your food look pretty! What's not to like about that?

Rainbow Chilli

Ingredients

500g lean minced beef steak
3 bell peppers (go with different colours), chopped
2 handfuls of sweetcorn (I used frozen)
1 large onion, chopped
2 tins of chopped tomatoes
1 tin of mixed beans
Hot chilli powder (as much or as little as you deem appropriate)
Beef stock cube
Splash of Worcestershire Sauce (optional, but I think it rounds out the flavour of the beef)


Method

Brown the mince in a pan and add the onion until it softens.
In a teacup, add 250mls of hot water to the stock cube and let it dissolve. 
Add in a few splashes of Worcestershire Sauce and add the stock to the chilli pan, let it soak into the beef. 
Add the peppers, sweetcorn and chilli powder, stir through.
Finally mix in the tomatoes and beans, then cover and simmer for a good 30 minutes.
All done!

This makes an enormous casserole dish full, and will easily do 4-5 good lunch-sized servings. I don't have any rice with this chilli, I feel with all the extra vegetables it's substantial enough, however for dinner a bit of rice won't go a miss, or some cornbread. Mmmm, cornbread.