The Peach Garden Fund

A simple chilli con carne:


4 tomatoes
4 cloves of garlic
1 onion
4 tablespoons of oil (veg, sunflower...)
1 teaspoon of salt
2 carrots
2 red peppers
1 tin of red kidney beans
1 tin of chickpeas
1 tin of tomatoes
0.5 - 1 teaspoon of cinnamon powder
0.5 - 1 teaspoon of cumin
0.5 - 1 teaspoon of chilli powder or one hot chilli.
1/4 lemon
and a 3 litre pot.

To steep dried chickpeas and red kidney beans in water with salt, cinnamon and cumin (1 teaspoon each) overnight (12hrs) can give the beans more flavour. Boil the beans till cooked using the same water - a better alternative to using canned beans. The amount of cinnamon, cumin and salt that is added to the pot should be reduced if this method is used.


1. Peel and slice onion, shave carrots, dice tomatoes, dice peppers, chop garlic, and into the pot with oil and salt. (garlic is optional as it can cause various form of dreams)

2. On low heat, let it simmer and stir occasionally until the vegetables are softened.

3. Add the tin of tomatoes, cinnamon, cumin and chilli/ chilli powder into the pot.

4. Add chickpeas and kidney beans, let simmer and stir occasionally for 20 minutes, add a bit of water if it gets too dry.

5. Squeeze lemon, and cook for further 20 minutes (you can cook for longer or shorter depending on how you want it).

Serves 2 with rice or bread.

NB. If you don't cook the vegetables too much at step 2 and not add too much water, you can wrap it up in a tortilla wrap.

Stir fry

The Peach Garden Fund