So apparently I have shingles.
I know, I’m full of news this week. Unfortunately this news is somewhat less exciting than my three week trip around America… I guess the fates heard that I was going travelling (they must be avid readers; hey there fates! I kind of hate you!) and decided that this would be the perfect time for me to get sick, a week before I’m due to leave.
In case you don’t know, shingles is basically the adult version of chicken pox. The main symptoms are ‘pain, followed by a rash’.
I literally have a condition where the primary symptom is just pure pain.
Luckily I only seem to have a very mild case. The pain is very bearable, and the rash is nowhere near as bad as the pictures you can see online (don’t Google it though…). I don’t want to put you off your food, but it’s just a few spots, really. I’ve been told that I’m not contagious, and should be totally fine to fly next week, so hopefully all will be well. I’ve heard that if you all cross your fingers really hard on my behalf, I might get better more quickly, so if you’re up for it, that would be great.
In a way it has its benefits, because I can totally milk the ‘being ill’ thing for a few days. Oh, you want to bring me some chocolate? Why, of course. You want to walk the dog while I wallow on the sofa? Oh, go on then.
Total comfort food for dinner? Yes!
This slow cooker three bean enchilada chilli is without a doubt my new favourite chilli recipe.
It’s made in the slow cooker, so you don’t need to stand at the hob watching it simmer – just throw everything in, and get on with your day (or return to wallowing on the sofa, if you’re me). If you’re in a bit of a rush, I’m sure you could very easily adapt the recipe to be made on the stovetop, but personally I prefer the lazy version.
If you’re wondering what makes this an enchilada chilli rather than just a plain old chilli, that’s down to my two secret ingredients:
– refried beans, aka the best enchilada filling ever – these work really well to thicken up the sauce and make it really nice and rich
– enchilada sauce, which gives an amazing flavour
You may think that I’m a bit of a cheat for using a shop-bought enchilada sauce, but I’m ill; don’t judge me. You can get some really yummy ones these days, and it makes for a really easy and tasty chilli. If you’d prefer to make your own enchilada sauce from scratch, I have a recipe for that too!
This will definitely be my go-to chilli recipe from now on, whether I decide to make it in the slow cooker next time or not. It’s amazing how much impact those two extra ingredients can have on a simple chilli recipe! Enchilada chilli for the win.
- 1 red onion, diced
- 2 bell peppers, diced (I used yellow and green)
- 5 medium mushrooms, diced
- 3 cloves garlic, finely chopped
- 400 g tin red kidney beans, thoroughly drained (240g, or ~ 1 1/4 cups, when drained)
- 400 g tin black beans, thoroughly drained (240g, or ~ 1 1/4 cups, when drained)
- 435 g tin refried beans (~ 1 1/3 cups)
- 200 ml red enchilada sauce (~ 3/4 cup)
- Black pepper
- To serve (optional): rice, tortilla chips, flour tortillas, fresh coriander (cilantro), chopped spring onions, grated cheese, sour cream, etc.
Add the chopped onion, peppers, mushrooms and garlic to a slow cooker. Cook on high for 1 1/2 hours, until the vegetables are soft. Then add the kidney beans, black beans, refried beans and enchilada sauce, and continue to cook for a further 2 1/2 hours, or until you’re ready to serve.
Season to taste, and serve the chilli with your desired sides and toppings.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one fifth of the recipe, and does not include any sides or toppings.