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.

INGREDIENT

• 2 cans of kidney beans
• 1 onion
• 3 cloves garlic
• 1 red capsicum
• 1 small chili
• 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

1. Finely chop onion, garlic and capsicum.  Remove the kernels from the corn (if not using frozen corn kernels)
2. Saute onion and cumin seeds in a saucepan.  Cook until onion becomes translucent and the cumin seeds start to brown.
3. Add chopped garlic.  Cook for one minute.
4. Add paprika, turmeric, salt, and coriander powder. Stir until onion and garlic is coated in spices.
5. Then add ¼ cup of the tomato passata or tomato puree.  Cook for a couple of minutes until the mixture forms a tomato spiced paste. 
6. Then add the capsicum, corn and kidney beans.
7. Pour in the rest of the passata and cook on medium heat for about 20 minutes.  Add fresh chili if you like a bit of spice.
8. Dry roast in a saucepan the almonds.
9. Top with fresh coriander and almonds.
10. Serve with Mexican tacos or plain rice.