Cause who doesn’t love a warm and nourishing bowl of chilli beans on the chilly winters days. This delicious mexican chilli beans recipe is loaded with fibre, protein, vitamin, minerals, antioxidants & healthy fats (with the addition of organic sour cream or avocado). It’s truly something comforting you can feel really good tucking into this winter.
Ingredients
- 1 can red kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 1 onion, finely chopped
- 2 zucchini, grated
- 1 capsicum, finely chopped
- 1 packet Mingle Mexican Fiesta Spice blend
- Garlic, 2 cloves
- Chilli flakes to taste
- Salt to season
Method
- Saute onions until soft, add garlic
- Add tomato paste, spice mix, chili flakes, salt, then tinned tomatoes, simmer for 10 minutes
- Add beans and vegetables and cook
- Serve on rice, pasta, nachos or baked potato
Optional
- Use whatever beans you have, change them up for cannellini, adzuki, chickpeas, lentils
- Use vegetables such as carrot, aubergine, kale, corn
- Add spinach at the very end of cooking
- Add chicken or mince when onions are soft for extra protein
- Serve with sour cream and chopped spring onions
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