Vegan Chilli Con Bean
(14 Nov 2017)

Vegan Chilli Con Bean Expresso

Vegan Chilli Con Bean
 
Recipe by Amy Hopkins 


1 brown onion, finely diced
2 cloves garlic, finely chopped
2 red chillies, finely chopped
2-3 Tbsp extra-virgin olive oil
2 Tsps smoked paprika
1 tsp cayenne pepper
1 tsp cumin
2 x 400g tins chopped tomatoes
1 Tbsp tomato paste
400g tin butter beans
400g tin kidney beans
400g black beans
400g tin corn
Squeeze of lime juice, to serve
Fresh coriander, to serve
 
In a large pot placed over medium heat, sauté the onion, garlic and chillies in the olive oil. Add the spices and sauté for another minute. Add the tomatoes, paste and stir together.
Drain and rinse the beans and corn, then add to the tomato mixture. Add a little water just to loosen and cover. Cook for a further 20 to 25 minutes. Serve with lime and coriander over nachos or in a wrap, corn tacos or rice.
Serve in a bowl with baby spinach leaves and avocado. (or a low-gi wrap or taco).

 

 

 

 

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