COMFORT FOOD: bbq bean chilli

Sometimes you want to be warmed from the inside out and only a big ol' plate of beans will do (I can see a pattern here!). The great thing about beans is that a little goes a long way; they're cheap to make and they fill you up fast and keep you fuller for longer, and even diehard meat lovers can admit to the fact that this dish is no poorer for not having meat in it.

Makes a large pot for 2, with leftovers

Ingredients
Olive oil
2tsp smokey paprika
2tsp cinnamon
2tsp cayenne pepper
Coriander stems, finely sliced
2 cloves of garlic, chopped
1 onion, finely diced
2 peppers, sliced into strips
2 x 400g cans of beans - I used kidney and haricot beans, but any you like will do
2 large handfuls of mushrooms (don't like mushrooms? Add another can of beans)
1 x 400g can chopped tomatoes
Stock cube (optional)
Salt and pepper to taste
2tbsp barbecue sauce - I used Jack Daniels'
Sour cream, coriander and tortilla chips to serve

Heat the oil in a large saucepan with the spices and coriander stems. Add the onions and garlic and soften for about 5 minutes until the onions are translucent. Add the peppers and mushrooms and fry for 5 minutes until just cooked. Add the beans and tomatoes, stir to combine and add the stock cube (if using), plus half a can of boiling water. Bring to the boil, add the barbecue sauce, lower the heat and simmer, covered for about 20 minutes. If it's too watery, remove the lid and simmer for a further 10 minutes until thickened.

Serve with a big dollop of sour cream, a handful of coriander and some tortilla chips - if you want to make this a little more indulgent, spread the tortilla chips on a baking tray, sprinkle with cheese and jalapeños and grill for 5 minutes for a tasty plate of nachos to share.