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


  1. Finely chop onion, garlic and capsicum. 
  2. 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)
  3. Saute onion and cumin seeds in a saucepan.  Cook until onion becomes translucent and the cumin seeds start to brown.
  4. Add chopped garlic.  Cook for one minute.
  5. Add paprika, turmeric, salt, and coriander powder. Stir until onion and garlic is coated in spices.
  6. Then add ¼ cup of the tomato passata.  Cook for a couple of minutes until the mixture forms a tomato spiced paste. 
  7. Then add the capsicum, corn and kidney beans. Mix together.
  8. 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.
  9. Dry roast in a saucepan the almonds.
  10. Top dish with fresh coriander and almonds.
  11. Serve with Mexican tacos or plain rice.