Remember how I said I really like eating colourful food? I got so excited over this I started eating it before it had cooled down and ended up burning my mouth. I’d do it again though, this was delicious! It took a little bit of time to prep the vegetables but it’s one of those rhythmic tasks that’s enjoyable rather than tedious. I was listening to a podcast at the time and I really enjoyed myself.
Anyway this rainbow chilli is the perfect hostel meal, it’s cheap, easy and can feed anywhere from 2 to 10 people.
one small pot (or microwave)
one large frying pan/large pot
a chopping board
a sharp knife
1 large cob of corn (or a cup of frozen corn)
4 small tomatoes
1 head of garlic
2 medium zucchini
1 red/white onion
1 large carrot
1 can of beans
1 jalapeno (or whatever chilli you can get your hands on)
1 T oil
2 T tomato paste OR 1 can of tinned tomatoes (optional)
Cut up the carrot into bite sized pieces and cook with the corn – I prefer to boil it because it comes out so juicy, but you can microwave it too.
Next finely dice the onion and saute in the oil over a low heat. While it’s softening cut up the tomato and zucchini into bite sized chunks, and dice the garlic. De-seed the jalapeno and dice that up too. Add all of it to the pan and cook for a couple of minutes with the onion.
Take the corn out of the pan and cut the kernels off while draining the carrots. Throw these into the pan along with the tomato paste + half a cup of water, or the can of tinned tomatoes (you don’t have to use either of these it just adds a little more flavour). Stir so its all combined and let simmer for a couple of minutes.
Meanwhile drain and rinse the beans and add these to the pan too. Let it cook together for a minute or two before serving.
I ate this on it’s own but added some cooked pasta for Guy. I also added a sprinkle of cheese at the end because I happened to have some and, well, you don’t need a reason to add cheese do you? It’s cheese!
Hope you enjoy! Please share if you do 🙂