image for Mexican chilli beans recipe

Mexican chilli beans by Claire Brookman

Mexican chilli beans for 4 person

Ingredients for Mexican chilli beans

  • 2 teaspoons olive oil
  • 1 medium red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large red capsicum, finely chopped
  • 2 teaspoons Mexican chilli powder
  • 2 tablespoons no added salt tomato paste
  • 2 x 400g cans diced tomatoes
  • 2 x 400g cans no added salt red kidney beans, drained, rinsed

Mexican chilli beans, How to Make

  • Step 1
    Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add capsicum and chilli powder. Cook, stirring occasionally, for 2 to 3 minutes or until capsicum is just tender.
  • Step 2
    Add tomato paste, tomato, beans, corn and sugar. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until mixture has slightly thickened. Divide rice and bean mixture between bowls. Top with parsley and avocado. Serve.

Notes:
Variation: You could serve the bean mixture wrapped in wholegrain tortillas.

Additional information for Mexican chilli beans

Preparation: 0:15 Minutes, Cooking: 0:30 Minutes, Serving: 4 Person, Level:

Nutrition Info:

990 kj Energy, 4g Fat Total, 1g Saturated Fat, 13g Fibre, 12g Protein, 460.36mg Sodium, 14g Carbs (sugar), 32g Carbs (total),

All nutrition values are per serve

This Mexican chilli beans published first on: Super Food Ideas, Images by: Mark O’Meara

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