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Glass casseroles
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BAKEWARE
Baking trays
Individual shapes
Cake and tart shapes
Springforms
Novelty shapes
POTS & PANS
Induction
Non induction
PREPWARE
Measuring jugs
Mixing bowls
FOOD STORAGE CONTAINERS
Glass meal prep containers
Glass lunch containers
Glass containers - microwave safe lids
BABY FOOD STORAGE CONTAINERS
Best for weening
Best for on the go
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Smokey Bean Chilli
3-4 people
25 mins
Ingredients
25g oil
1 red onion diced
3 garlic minced
280g mixed peppers, cut into large dice
1 tsp ground cumin
1 tbsp dried oregano
100g chipotle paste
50g tomato paste
250g passata sauce
400g can of kidney beans, undrained
400g can of turtle beans (black beans), drained
1 Jalapeno pepper
Coriander leaf
Preparation
Fry onion, garlic and peppers in the oil for 5 minutes.
Add cumin and oregano, fry briefly then add chipotle and tomato paste. Fry until aromatic for 2 minutes.
Add passata and beans and cook for a further 15 minutes. Season with a little salt.
Serve, garnish with sliced jalapeno and coriander.
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