Download your free eBook today

Download Now!
Instagram Facebook-f Youtube

Recipes/Blog

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!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

2 cans 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

Method

  • 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.

Newsletter

Quick Links

Cooking Classes