Chili Mexican Beans

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Chili Mexican Beans
https//www.wholesomebellies.com.au/
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• 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

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• 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

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• 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

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• 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. 

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• 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.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/