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Four-bean chilli with tortilla crisps
Four-bean chilli with tortilla crisps
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy bean stew with a touch of sour cream for indulgence.
Ingredients:
  • Lime wedges, to serve
  • 2 celery sticks, ends trimmed, finely chopped
  • 1 red onion, finely chopped
  • 1/2 tsp ground chilli
  • 2 x 400g cans no-added-salt chopped tomatoes
  • 2 x 400g cans four bean mix, rinsed, drained
  • 21.00 gm fresh lime juice
  • 80g light sour cream
  • Chopped fresh coriander, to serve
  • 4 corn tortillas, quartered
  • 2.50 gm paprika
Instructions:
  • Preheat the oven to 200°C. Coat both sides of the tortillas with olive oil spray, sprinkle paprika, and bake on a large tray for 5 minutes until crisp.
  • Heat oil in a large saucepan over medium heat. Sauté celery and onion for 6 minutes until soft. Add garlic and chili, cook for 1 minute until aromatic.
  • Combine the tomato in the pan, stirring well. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
  • Simmer the beans until tender for about 10 minutes. Stir in lime juice and season with salt and pepper to taste.
  • Transfer the dish into individual serving bowls. Add a generous dollop of creamy sour cream and a sprinkle of fresh coriander on top. Accompany with some crunchy tortilla crisps and lime wedges on the side. Enjoy your flavorful meal!

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