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Spicy bean chilli + Next-day sloppy Joes for only R26!

Our guide on how to make spicy bean chilli + next-day sloppy joes

SERVES 4 // HANDS-ON 20 min // HANDS-OFF 15 min

Olive oil, to fry
2 onions, peeled and chopped
1 red, 1 green and 1 yellow pepper, all seeded and chopped
4 garlic cloves, 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, 

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.

SERVES 4  // HANDS-ON 20 min // HANDS-OFF 1 hour 10 min


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. 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.
2. Cover and leave to rise in a warm spot for 30 minutes.
3. Preheat oven to 180°C and grease a baking tray.
4. Knock back 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 on to the rolls and top with extra coriander.

Cost per serving R2

Recipes & styling Caro Alberts  Photography: Juliette Bisset/

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