Ingredients:
3 large onions diced
3 cloves garlic
1 kilo diced pork
1 jar plain pasta sauce
1 tin tomatoes
3 chorizo sliced
4 tins red kidney beans, drained
Method:
1). Lightly fry the onions, garlic and pork in a frying pan.
2). Transfer to the slow cooker, and add the tomatoes, pasta sauce, and sausages. Cook on low for about 9 hours.
3). In the last half hour, add the beans.
Taken from:
http://members.essentialbaby.com.au/index.php?showtopic=91279&st=40
Not a proper chilli con carne, as not much chilli in it (cooking for a family including a youngster)…. it was going to be a savoury mince, until I realised I had no potatoes… so I was looking in the pantry going “what goes with mince and rice? and a tin of kidney beans? and a jar of pasta sauce? hmm….” I’ve never actually had chilli con carne (I hate capsicum), So I started making it, then looked for a recipe online to see what spices to use.
Ingredients:
some mince (no idea how much – 200g I think)
chopped spring onion
1 large garlic clove chopped
1 tin kidney beans (drained and rinsed)
1 jar of pasta sauce (I used Raguletto Bolognaise)
1 teaspoon cardamon
1/2 teaspoon corriander
1 teaspoon cumin
1/2 ts curry powder
1 bacon stock cube
squirt of sweet chilli sauce
Sprinkle of pepper
1 carrot, finely grated
Rice to serve
Method:
Fry the mince, and drain to remove excess oil, add spring onion and garlic. Fry until garlic is soft. Add the other ingredients and simmer until the carrot is soft.
I put the rice in with the bean mix, but you can serve the bean mix on the rice.
Ingredients:
pumpkin
carrots
sweet potato
onion
chilli paste
garlic (optional)
vegetable stock
1 tin cannelli or butter beans
Method:
Fry up onion/chilli with olive oil in a large saucepan until soft. add the chopped vegies. Add some stock to cover the vegies. Bring to boil with lid on. Simmer until vegies are soft. Add a rinsed can of cannelli/butter beans, then puree/process soup until smooth.
Serve with a dollop of cream on top and sprinkled dried parsley or a sprig of fresh for garnish, and some bread.
(From joh)
Variation
Leave out carrot and add 1/2 can of coconut milk, ginger and corriander
Ingredients:
Olive oil
1 onion, chopped
1 carrot, finely chopped or grated
½ green capsicum, chopped
1 garlic clove, crushed or 1 teaspoon minced garlic
¼ to ½ teaspoon chilli powder, to taste (optional)
1 teaspoon ground coriander
2 x 425 g cans kidney beans, drained and rinsed
1 cup fresh breadcrumbs
Ground sea salt and freshly ground black pepper
1 cup dried breadcrumbs, for coating
Method:
1). Lightly fry the onion in a little oilive oil for 5 minutes.
2). Add the capsicum and carrot and fry for another 5 minutes
3). Add the spices and garlic, and heat for 1-3 minutes, stirring well, then remove from heat.
4). Puree half of the beans, and combine with the remaining half of the beans, the fresh breadcrumbs, onion mixture and add any seasonings.
5). Divide the mixture into 8 portions, and form into burger shapes.
6). coat the burgers with dried breadcrumbs, and place on a lightly oiled baking sheet on an oven try and bake at 180°C for 15-20 mins on one side, then flip and cook the other side for a further 15-20 mins.
The burgers can be frozen (separated with pieces of baking paper). Cook for an additional 10 minutes on the first side and 5 minutes on the other if cooking the frozen burgers.
Ingredients:
2 cloves garlic, crushed
1 medium onion, finely chopped
1 medium red capsicum, finely chopped
1 medium green capsicum, finely chopped
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped basil
1 x 440 g tin four bean mix, drained and rinsed
1 tablespoon tomato paste
12 instant cannelloni shells
1 x 425 g jar chunky pasta sauce
Method:
Fry onion and garlic until soft. Add the capsicum and cook for a further 3 minutes. Add herbs, tomato paste and half the beans. Mash or process the remaining beans, and add those to the onion mixture.
Spoon the mixture into cannelloni shells. Pour about 1/4 of the mixture into a heatproof dish, then lay the filled shells on top, cover with remaining sauce.
Bake for approximately 25 minutes at 190°C.
(Recipe from http://www.phpbber.com/phpbb/viewtopic.php?t=207&mforum=yummystuff)
Ingredients:
Burrito tortillas
Grated Cheese
Tin of refried beans
Jar of tomato salsa
(I like sweetcorn in it too, call me mad…)
Method:
In a saucepan mix the refried beans, about a cup of cheese and the salsa until bubbling (and the corn if you like it too). Microwave a tortilla with a for about 20 seconds. Slop some of the bean mix onto it and wrap it up.
No idea what to call this. Sounds pretty horrible…. but it is actually quite yummy. It doesn’t taste like eggs.. more like a cheesy baked bean with a slight hint of curry. Just trust me on this, it isn’t as gross as it sounds. I have no idea what possessed me to make this the first time I did, but I am glad I did, it’s really yummy.
Ingredients:
1 egg
1 tin baked beans
some corn (and peas if you like)
pinch curry powder
1 low fat cheese slice
Method:
Put all ingredients into a saucepan (except the bread). Stir well until the mixture thickens and cheese is melted.
Serve on toast
This recipe (of sorts) comes from a friend, and this is what she calls it.
Its more of an idea than a recipe….
1). Take a plate/tray/dish of cooked chips (bought or oven fries) or wedges, or even steamed or roasted quartered baby potatoes works….
2). Top with a tin of cooked “Stag Chilli” (I’m told to only use the lean beef one)
3). Top with grated cheese…..
Either eat as is or put into the oven (microwave) and heat until the cheese melts. I like a dolop of sour cream on top 
You’ll need a fork as the resulting dish is a kind of beany-cheesy-chippy mess, but its gooooooooood!
