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
Calories: 298kcal
Cost: £4
Equipment
- Medium Pot
Ingredients
- 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
Garnish
- 1 Lime cut into 4 wedges
- 1 handful of corriander to garnish (optional)
Instructions
- 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.
Notes
- 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.