Versatile Bean Chili
This dish is so versatile you can serve it with any carbohydrate of choice. We like taco shells, baked potatoes or quinoa but use whatever takes your fancy. We also love serving it with salsa and guacamole on the side.
- Prep Time: 10-15 minutes
- Cook Time: 20 minutes
- Total Time: 30-35 minutes
- Yield: Serves 4-6 1x
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
·        1 red onion, chopped
·        2-3 cloves garlic, minced
·        1 red, green or yellow capsicum, diced
·        1 420g can salt free kidney beans, drained, and rinsed
·        1 420g can salt free black beans, drained, and rinsed
·        2-3 heaped tsp Herbies Mexican spice mix OR 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet or smokey paprika, 1 tsp dried oregano
·        1 700ml bottle of salt free tomato passata OR 2 420g cans diced tomatoes plus 2 tbsp tomato paste
·        1 cup frozen corn
Instructions
Heat a large saucepan on medium-high heat, then add chopped onions. Add a dash of water to prevent the onions from sticking and continue to do so when the water evaporates. Cook for 3-4 minutes, then add red capsicum and cook for a further 2-3 minutes. Turn the heat back to medium and add the minced garlic followed by the beans.
Add the spice mix or individual spices and stir to coat the vegetables and beans. Next add the tomato paste followed by the passata or canned tomatoes. Finally add the corn and mix to combine.
Turn the heat to low-medium, cover the saucepan and allow to cook for 20-30 minutes. Once cooked, serve with your chosen carbohydrate, and enjoy. Add steamed broccoli, salsa, fresh coriander or my white bean and avocado dip to make it even tastier. Leftovers will keep for 3-4 days in the fridge.
