Feed Your Family For £20 A Week

So, your bank balance is looking a bit sadder than a forgotten houseplant, but your stomach is still sending you urgent demands for something delicious, hearty, and *affordable*, huh? Been there, bought the (clearance rack) t-shirt! And guess what? You absolutely *can* feed your awesome family without taking out a second mortgage on your sofa. Today, we’re diving headfirst into a recipe that’s so ridiculously good, so incredibly cheap, and so utterly flexible, it’ll make your £20 weekly food budget sing like it just won the lottery. Get ready for… The Budget Bonanza Bean Chilli!

Why This Recipe is Awesome

Because it’s basically a magic trick for your wallet and your taste buds. This isn’t just a meal; it’s a culinary hug that says, “I love you, and I also love not spending all my money.” It feeds an army (or just your hungry teens and their bottomless pits) for pennies, making that £20 a week dream feel totally achievable. Plus, it’s packed with goodness, ridiculously flavourful, and so forgiving, even I didn’t mess it up on my first attempt. Seriously, it’s idiot-proof. You get maximum flavour for minimum effort and cost. Win-win-win!

Ingredients You’ll Need

Here’s what you’ll need for a big ol’ pot of deliciousness that’ll stretch further than your favourite yoga instructor:

• 1 large onion: The unsung hero, the OG flavour builder. Don’t skip it.
• 2-3 cloves garlic: Because garlic makes everything better. Crush ’em, chop ’em, just get ’em in there.
• 1-2 tbsp cooking oil: Whatever you’ve got – olive, vegetable, sunflower. It’s all good.
• 2 tins (400g each) chopped tomatoes: Your cheap and cheerful BFF for a saucy base.
• 2 tins (400g each) kidney beans: Drained and rinsed, please. Protein powerhouses, also super cheap!
• 1 tin (400g) chickpeas: Drained and rinsed. More cheap protein, more texture, more yum.
• 1-2 red peppers (optional but recommended): Adds sweetness, colour, and a bit of crunch.
• 1 vegetable stock cube: Dissolved in about 400ml hot water. Adds depth, costs next to nothing.
• 1 tbsp chilli powder: Adjust to your desired fire level.
• 1 tsp ground cumin: Essential for that authentic chilli vibe.
• 1 tsp smoked paprika: Gives it a lovely smoky depth.
• ½ tsp dried oregano: Little herby hug.
• Salt and black pepper: To taste, because you’re the boss of your flavour.

Step-by-Step Instructions

1. Prep Your Veggies: First up, finely chop your onion. If you’re using red peppers, chop those too. Mince your garlic. The smaller, the better for blending into the sauce.
2. Sauté the Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and peppers (if using). Cook them until they’re soft and smelling amazing – usually about 5-7 minutes.
3. Add the Garlic & Spices: Stir in the minced garlic, chilli powder, cumin, smoked paprika, and oregano. Cook for just 1 minute more, stirring constantly. This “blooms” the spices and makes them super fragrant. **Don’t let them burn!**
4. Bring on the Beans & Tomatoes: Pour in the chopped tomatoes, drained and rinsed kidney beans, and chickpeas. Give it all a good stir.
5. Add Stock and Simmer: Pour in your dissolved vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes. The longer it simmers, the better the flavours meld!
6. Season and Serve: Remove the lid, give it a taste, and season with salt and pepper as needed. You might want a little more chilli powder if you’re feeling feisty. Serve hot with your favourite cheap side (rice, crusty bread, even a jacket potato!).

Common Mistakes to Avoid

• Forgetting to Stir: Rookie mistake! A burnt bottom isn’t a good look for your chilli or your pot. Stir occasionally, especially during simmering.
• Adding Too Much Chilli Powder at Once: Unless you’re trying to win a dare or spontaneously combust, add chilli powder gradually. You can always add more, but you can’t take it out!
• Not Draining/Rinsing the Canned Beans: That canning liquid is often salty and a bit sludgy. Rinse your beans for a cleaner taste and texture.
• Not Tasting As You Go: Your kitchen, your rules! Taste, adjust, repeat. That’s how you make it perfect for *your* family.
• Thinking You Don’t Need to Simmer: The magic happens during that slow simmer. It allows the flavours to deepen and mingle. Patience, grasshopper.

Alternatives & Substitutions

This recipe is super flexible, so don’t stress if you’re missing something. It’s all about making it work for YOU and your budget!

• Beans: No kidney beans? Use pinto beans, black beans, or even a mix! Just grab whatever cheap tins are on offer.
• Veggies: You can literally throw in whatever veggies need using up. Carrots (shredded or diced), sweetcorn, frozen mixed veg – anything goes. It’s a great way to use up bits and bobs from your fridge.
• Spice Level: Not a fan of heat? Reduce the chilli powder or omit it. Want more fire? Add a chopped fresh chilli or a pinch of cayenne pepper!
• Stock: No veg stock? Water is fine, though stock adds more oomph. Or use half a chicken stock cube if you’re not strictly vegetarian.
• Tomatoes: If you only have passata, use it! It’ll be a smoother chilli, but just as tasty.

FAQ (Frequently Asked Questions)

You’ve got questions, I’ve got (casual) answers!

Can I freeze this chilli? Absolutely! Future-you will high-five past-you for stocking the freezer. Just let it cool completely, then portion it into freezer-safe containers. It’s good for up to 3 months. **Meal prep sorted, FYI!**

Is it spicy? Only if you want it to be! You’re in control of the chilli powder. Start with a smaller amount and add more if you’re feeling brave. It’s about personal preference.

What can I serve it with to make it a full meal? Oh, the possibilities! Rice is a classic, but it’s also amazing with crusty bread for dipping, spooned over a jacket potato, with a dollop of cheap sour cream (or plain yoghurt) and a sprinkle of cheese. Even in wraps or tacos!

I don’t have all the spices. Can I still make it? Yes! The onion, garlic, tomatoes, and beans are the core. Chilli powder and cumin are pretty key for the “chilli” flavour, but if you’re missing paprika or oregano, it’ll still be delicious. Don’t let a missing spice stop your culinary adventure.

How long does it last in the fridge? It’ll keep happily in an airtight container for 3-4 days. Perfect for packed lunches!

Can I add meat to this recipe? Sure thing! If you’re not strictly vegetarian, you can brown some cheap mince (beef or turkey) with the onions before adding the spices. It’ll bump up the cost a tiny bit, but still great value.

Final Thoughts

See? Feeding your family for £20 a week doesn’t have to mean sad, bland meals. This Budget Bonanza Bean Chilli is proof that you can have flavour, satisfaction, and a happy bank account all at once. It’s hearty, healthy, and incredibly kind to your wallet. Now go impress someone – or just yourself – with your new culinary skills and your newfound ability to stretch those pennies like a pro. You’ve earned it!