Spicy chipotle bean chilli

knorr
4 servings Preparation: 10 mins, Cooking: 35 mins By Food24
Tap for method
Tap for method

Ingredients (17)

1 bunch fresh coriander
1 red onion — chopped
1 carrot — peeld and cubed
45 ml vegetable oil
2 cloves garlic — cloves, finely chopped
1 red pepper — cubed
15 ml chipotle paste
1 x 400 g tinned 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
Tap for ingredients
Tap for ingredients

Method:

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.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.