This Mexican mixed bean chilli is delicious and super easy to make. In this mixed bean chilli we use Mexican flavours which creates a bowl of warm, aromatic and smokey chilli. This recipe is also made using just one pan.
Ingredients
- Sandua Olive oil
- 1 Red onion, diced
- 1 Sweet Red Pepper, diced
- 3 Garlic Cloves, crushed
- 1 tbsp Cumin
- 1 ½ tbsp Carmencita Smoked Paprika
- 1 tbsp Chilli Powder, your choice of heat
- 400g Chopped Tomatoes
- 500ml Veg stock
- 1 tbsp Sugar, we use Demerara
- 1 tbsp Oregano dried
- 1 570g Jar Cooked Pinta Beans, rinsed and drained
- 1 570g Jar Cooked Red Kidney Beans, rinsed and drained
- 1 570g Jar Cooked Jumbo White Beans, rinsed and drained
- Sea salt & Pepper to taste
Garnish
- 1 Lime cut into 4 wedges
- 1 handful of freshly chopped Coriander to garnish (optional)
Method
STEP 1
In a medium sized pan over a medium-low heat sauté the onion and pepper for 5 minutes, until soften. Add the garlic and sauté for a further 2 minutes. Add cumin, Smoked paprika and chilli powder once you can start to smell the spices stir though your tomatoes, stock, sugar and oregano.
STEP 2
Bring to the boil, add the beans then turn down the heat and simmer for 40-45 minutes. You may need to add a little water as you go if the chilli becomes too thick.
STEP 3
Season to taste and serve fresh from the pan with a lime wedge and a sprinkling of Coriander.
Notes: This can be served with either tortilla warps, tortilla crisps or fluffy rice, maybe a combination of two.
