This Mexican mixed bean chilli is delicious and super easy to make. In this bean chilli I use Mexican flavours which creates a bowl of warm, aromatic and smokey chilli. This recipe is also made using just one pot.
About the Ingredient
Beans, legume and peas are part of the Fabaceae family. They are native to central America and Peru. Beans are a summer crop that need a warm climate to grow. It will normally take 2 months for the beans too mature from planted to harvest.
Health Benefits of Beans
- Beans have many health benefits because they are a nutritious dense food. They contain high amounts of folate, iron, fibre, magnesium and zinc which are essential for high energy levels.
- They also contain a high amount of protein and amino acids which is essential for muscle growth.
This Mixed Bean Chilli Recipe is Suitable For…
- Celiac (Gluten free)
- Vegans (Vegetarians & lactose intolerant)
More Vegetarian/Vegan Recipes
Mixed Bean Chilli
- Medium Pot
- Olive oil
- 1 Red onion diced
- 1 Capsicum pepper diced
- 3 Garlic cloves crushed
- 1 tbsp Cumin
- 1 ½ tbsp Paprika
- 1 tsp Chipotle paste
- 400 g Diced tomatoes
- 500 ml Vegetable stock
- 1 tbsp Brown sugar
- 1 tbsp Oregano dried
- 3 400g tins Mixed beans drained
- Sea salt & Pepper to taste
- 1 Lime cut into 4 wedges
- 1 handful of corriander to garnish (optional)
- In a medium sized pot over a medium-low heat sauté the onion and capsicum pepper for 5 minutes, until soften. Add the garlic and sauté for a further 2 minutes. Add cumin and paprika and once you can start to smell the spices stir though your chipotle paste then add your tomatoes, stock, oregano, sugar, salt and pepper.
- Bring to the boil, add the beans then turn down the heat and simmer for 40-45 minutes. You may need to add a little water as you go if the chilli becomes too thick.
- Season to taste and serve fresh from the pan with a lime wedge.
- If chipotle paste is not available use another medium heat chilli paste.
- Serve with either tortilla wraps, tortilla chips, rice or a combination of 2.