Servings 2

Prep Time 0 mins

Cook Time 20 mins

Total Time 20 mins

I know it’s hard to believe but Stagg tinned chilli is actually really tasty. As in, I have happily eaten it during Zombie free times. For Zombie times I have around 50 tins of the stuff because I like it so much. But as is always the case with my recipes, it’s the pre-planning that is important. In this case the chilli will be so much better if you have some jalapenos and hot chilli sauce to spice up the flavour.

Ingredients

• 1 (15 oz / 425g gram) tin of Stagg Chilli
• 1 ( 14 oz / 400 gram) tin red kidney beans
• 1 ( 14 oz / 400 gram) tin red diced tomatoes
• 2 oz / go grams of Old El Passo jalapenos
• 1 ( 15 oz / 420 gram) Edgell Sweet Corn
• 1 tbsp Sriracha Hot Chilli Sauce or to taste

Directions

1. Tip the Stagg Chilli into a mediums sized saucepan set on a low heat.
2. Drain the red kidney beans in a sieve and wash to remove the liquid.
3. Add the red kidney beans to the Chilli and stir thoroughly to mix it all.
4. Tip the tinned tomatoes into the Chill, stir and simmer for 10 minutes.
5. Next chop up the Old El Peso Jalapenos, add and stir them into the mix.
6. Simmer for another 5 minutes, drain sweetcorn and add for yumminess.
7. Simmer on a low heat for 15 minutes and serve bowls of awesomeness.