Lover of exploring, family, food and fun! I also enjoy painting and creating jewellery - find me on: www.etsy.com.au/shop/CorellasByTheBay
Published March 2nd 2021
An easy, spicy weeknight meal with leftovers
I don't know about you, but I am always on the look-out for easy dinner dishes which are healthy, low in salt, low in fat and don't need a whole list of fancy ingredients. This Pork & Bean Chilli fits all the criteria and warms up the belly on a cold, winter's night and all year around! It doesn't take long to make and the leftovers are even more infused with the spicy chilli flavour on the second night. If you like to do some batch cooking on the weekend, then this recipe is a winner!
Keep scrolling to check it out - you may already have most of the ingredients in your pantry and freezer right now...
Step 6: Meanwhile, place the desired amount of white potatoes on a microwave-safe plate and prick each one with a fork several times. Microwave on high for 20 minutes for 4 potatoes. Cut in half and cook for another 5 minutes if they aren't soft in the centre.
Step 7: Serve the potatoes on plate, slice the top into quarters and pour the chilli over the top. Top with sour cream and grated cheese, if desired.
This chilli recipe serves 4, however, my husband and I have half for dinner and then freeze the other half for another night. It is a handy meal to have on a busy work night, as you just need to come home and microwave the potatoes for 20 minutes, then microwave the container of chilli for 2 - 3 minutes to cook through. Dinner is served on the second night in 25 minutes, without much effort at all....you can't beat that!