Mixed Bean Chilli
This Mexican mixed bean chilli is delicious and super easy to make. In this mixed 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.
Servings: 4 People
- Olive oil
- 1 Red onion diced
- 1 Capsicum pepper diced
- 3 Garlic cloves crushed
- 1 tbsp Cumin
- 1 ½ tbsp Paprika
- 1 tbsp Chipotle paste
- 400 g Diced tomatoes
- 500 ml Veg 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.