fbpx
Top
 

Mexican Bean Chilli

This high-protein, high-fibre dish is spicy and warming, as well as vegan. Great served with fluffy rice.

Method:

  1. Finely chop the red onion and green chilli. Set aside.
  2. Drain and wash the mixed beans.
  3. Heat the vegetable oil in a large saucepan on medium heat. Fry the onion for 3 minutes.
  4. Add the green chilli and fry for 3 minutes.
  5. Add the beans and turn up the heat. Cook for 3 minutes.
  6. Add the sweet corn and the Mexican Spice Mix. Stir through.
  7. Add the chopped tomatoes and tomato puree and a splash of warm water. Bring to the boil, then turn down to a simmer for 15 minutes.
  8. Season the chilli with sugar, salt, pepper and finish with fresh lime juice. Garnish with roughly chopped fresh coriander.
  9. Serve the chilli with rice, in a tortilla wrap, or with a jacket potato.

 

mailing list

Cheng Peng
No Comments

Sorry, the comment form is closed at this time.

Mexican Bean Chilli

This high-protein, high-fibre dish is spicy and warming, as well as vegan. Great served with fluffy rice.

COOK 25 MINS
4 SERVINGS

Ingredients

  • Mixed Beans – 1 tin
  • Red Onion – ½
  • Green Chilli – 1
  • Vegetable Oil – 2 tbsp 
  • Sweetcorn – ½ tin 
  • Mexican Spice Mix – 2 tbsp
  • Chopped Tomatoes – 1 tin
  • Tomato Puree – 3 tbsp  
  • Lime – ½  
  • Salt & Pepper  
  • Sugar – ½ tsp 
  • Coriander