Mexican Chilli Beans

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Mexican Chilli Beans

 

 

2 teaspoons olive oil

1 medium red onion, finely chopped

2 garlic cloves, crushed

1 large red capsicum (bell pepper), finely chopped

2 teaspoons Mexican chilli powder

8 teaspoons no added salt tomato paste

two 400 g (14 oz) cans diced tomatoes

two 400 g (14 oz) cans no added salt red kidney beans, drained, rinsed

125 g (4 1/2 oz)can corn kernels, drained, rinsed

1 teaspoon sugar

8 teaspoons finely chopped fresh flat-leaf parsley leaves

 

steamed basmati rice, to serve

avocado slices, to serve

 

 

1. Heat oil in a large saucepan over medium heat. Add onion and

garlic. Cook, stirring, for 3 to 4 minutes or until soft.

 

2. Add capsicum (bell pepper) and chilli powder. Cook, stirring

occasionally, for 2 to 3 minutes or until capsicum (bell pepper) is

just tender.

 

3. 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.

 

4. Divide rice and bean mixture between bowls. Top with parsley and

avocado. Serve.

 

 

 

VARIATION: You could serve the bean mixture wrapped in GF tortillas.

 

 

 

Serves 4.