Name: Mexican chilli beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: mexican
Ingredients: 9.20 gm olive oil; 1 medium red onion, finely chopped; 2 garlic cloves, crushed; 1 large red capsicum, finely chopped; 2 tsp Mexican chilli powder; 44.40 gm no added salt tomato paste; 2 x 400g cans diced tomatoes; 2 x 400g cans no added salt red kidney beans, drained, rinsed; 125g can corn kernels, drained, rinsed; 5.00 gm caster sugar; 40.00 ml finely chopped fresh flat-leaf parsley leaves; Steamed Basmati rice, to serve; Avocado slices, to serve

Mexican chilli beans

0 Likes

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Ingredients:

1 medium red onion, finely chopped
1 large red capsicum, finely chopped
2 tsp Mexican chilli powder
44.40 gm no added salt tomato paste
2 x 400g cans diced tomatoes
2 x 400g cans no added salt red kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
5.00 gm caster sugar
40.00 ml finely chopped fresh flat-leaf parsley leaves
Steamed Basmati rice, to serve
Avocado slices, to serve

Instructions:

In a large saucepan over medium heat, sauté onion and garlic in oil until soft, about 3 to 4 minutes. Add capsicum and chilli powder, cook stirring occasionally, until capsicum is just tender, about 2 to 3 minutes.
Combine tomato paste, fresh tomato, beans, corn, and sugar in a pot and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the mixture slightly thickens. Serve the rice and bean mixture in bowls, garnished with parsley and avocado. Enjoy!

We use cookies

Similar Recipes

Slow cooker Mexican chilli chicken with beans recipe

Vegetarian chilli beans

Smokey chilli beans

Refried chilli beans with avocado

Mexican chilli bean polenta pie