Chili Mexican Beans
My version of Chili con Carne, minus the meat! A nourishing, rich, high protein dish perfect served with plain rice or tacos. Recently I tried this dish with plant based mince – I subbed out one can of beans and used the mince and it was amazing.
The below recipes is with kidney beans but if you love plant-based mince, give it a go.
- 2 cans of kidney beans
- 1 white onion
- 3 cloves garlic
- 1 red capsicum
- 1 Birdseye chili (optional)
- 2 cobs of corn – kernels removed (or use frozen corn)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 bottle tomato passata
- 1/4 cup slivered almonds
- Finely chop onion, garlic and capsicum.
- Remove the kernels from the corn by placing corn upright, and taking the knife down the cob, under the corn (or use frozen corn kernels)
- Saute onion and cumin seeds in a saucepan. Cook until onion becomes translucent and the cumin seeds start to brown.
- Add chopped garlic. Cook for one minute.
- Add paprika, turmeric, salt, and coriander powder. Stir until onion and garlic is coated in spices.
- Then add ¼ cup of the tomato passata. Cook for a couple of minutes until the mixture forms a tomato spiced paste.
- Then add the capsicum, corn and kidney beans. Mix together.
- Pour in the rest of the passata and cook on medium heat for about 25 minutes. Add fresh chili if you like a bit of spice.
- Dry roast in a saucepan the almonds.
- Top dish with fresh coriander and almonds.
- Serve with Mexican tacos or plain rice.