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Spicy chipotle bean chilli


Spicy chipotle bean chilli

Ingredients 17
Servings 4
Time 10 min

Ingredients

  • 1
    bunch
    fresh coriander
  • 1
    red onion - chopped
  • 1
    carrot - peeled and cubed
  • 45
    ml
    vegetable oil
  • 2
    cloves
    garlic - finely chopped
  • 1
    red pepper - cubed
  • 15
    ml
    chipotle paste
  • 1 x 400
    g
    tin kidney beans - drained
  • 30
    ml
    tomato paste
  • 500
    g
    fresh tomatoes - chopped
  • 1
    KNORR Vegetable Stock Pot
  • 100
    ml
    water
  • 5
    ml
    Robertsons dried oreganum
  • salt - to taste
  • pepper - to taste
  • rice, fatijas or tortilla chips - to serve
  • Greek yoghurt or sour cream - to serve
 

Method

35 min
 

Cut off the stalks of the coriander (set the leaves aside for later) and put them in a mini-chopper or food processor with the onions and carrots. Press the pulse button a few times to chop the vegetables finely.


Heat the oil in a large pan and add the chopped onions, carrots and coriander stalks, along with the garlic, red pepper and chipotle paste. Stir-fry for a few minutes, until the vegetables begin to soften.


Stir in the drained beans, tomato paste, chopped tomatoes, KNORR Vegetable Stock Pot, water and origanum, and season to taste with salt and pepper.


Cover with a lid and cook over a medium-high heat, for about 15 - 20 minutes, stirring frequently.


Divide the chilli between four bowls and top with the reserved fresh coriander leaves, plus a dollop of sour cream or Greek yoghurt.


Serve with wild rice, or corn fajitas, or with some tortilla chips on the side.

 

Read more on: future 50 foods  |  chilli  |  knorr  |  spicy  |  beans
 

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