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Vegetarian chilli beans
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Satisfying vegetarian chili filled with protein for a hearty meat-free option.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 1 x 435g can refried beans
  • 1 x 420g can Mexican Chilli Beans
  • 1 x 420g can red kidney beans, rinsed, drained
  • 1 x 400g can diced Italian tomatoes
  • 90g (1/3 cup) light sour cream
  • 1 bunch coriander, leaves picked
  • Mixed salad leaves, to serve
  • Flour tortillas, to serve (optional)
Instructions:
  • In a large non-stick frying pan over medium heat, sauté onion and capsicum in oil uncovered for 3 minutes until onion softens, stirring occasionally.
  • Stir in the mixture of beans and tomato into the pan until fully combined. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
  • Distribute the delicious bean mixture into individual serving bowls. Finish with a dollop of rich sour cream and a sprinkle of fresh coriander. For a complete meal, enjoy with a side of mixed salad leaves and warm tortillas on the side.

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