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Spicy bean chilli today. Sloppy joes tomorrow!

One of the best ways to cut the costs on your grocery bill is to make dinners where you can use the leftovers to make an equally great meal the next day! Whip up our vegetarian bean chilli tonight and use the leftovers on sloppy joes with home-made rolls tomorrow.

Spicy bean chilli

Olive oil, to fry
2 onions, peeled and chopped
1 red, 1 green and 1 yellow pepper, all seeded and chopped
4 cloves garlic, peeled and chopped
2 tbsp chopped origanum
1 tbsp ground cumin
2 × 400g tin kidney beans
2 × 400g tin baked beans
2 × 400g tin chopped tomatoes
2 chillies, chopped
2 tsp sugar
2 tsp paprika
Salt and pepper
4 handfuls coriander, chopped (keep some for the sloppy joes)

1. Heat a little oil and fry onions until soft. Add peppers and garlic; fry for 5 minutes. Add origanum and cumin; fry for 1 minute.
2. Add beans, tomatoes, chillies, sugar and paprika, then season. Simmer until thick, 15 minutes. If too thick, add boiling water.
3. Stir in coriander. Serve with nachos, tortillas or rice.

Sloppy joes with home-made rolls


For the rolls
500g flour, plus extra to dust
10g instant yeast
1 tbsp sugar
2 tsp salt
2 tbsp vegetable oil
1½ cups lukewarm water
For the sloppy joes
Leftover spicy bean chilli
Leftover coriander, to garnish

For the rolls
1. Preheat oven to 180°C and grease a baking tray.
2. Combine all the ingredients. The dough should be as soft as possible, but not too sticky. Add more water if necessary. Knead well for about 10 minutes.
3. Cover and leave to rise in a warm spot for 30 minutes.
4. Knock back the dough and divide into 4 – roll each into a smooth ball. Place on tray and leave to rise for another 20 minutes.
5. Bake for 20–25 minutes. The rolls should look golden and sound hollow.
For the sloppy joes
1. Pile the chilli onto the rolls and top with extra coriander.

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