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New mexican chilli recipe


This is a quick, simple recipe that tastes great and is perfect for midweek. It's the accompaniments that take this dish to the next level!

Preparation time: 5 minutes

Cooking time: 5 minutes


Serves: 2 people

  • 400 g Black Beans
    or butter beans, drained and rinsed
  • 1 pinch Black Pepper
  • 400 g Chopped Tomatoes
  • 3 cloves Garlic
    finely chopped
  • 1 tsp Ground Coriander
  • 1.5 tsp Ground Cumin
  • 400 g Kidney Beans
    drained and rinsed
  • 1 tbsp Maple Syrup
    honey or agave
  • 2 tbsp Rapeseed Oil
  • 1 - Red Pepper
    finely chopped
  • 1 pinch Salt
  • 1 bunch SuperValu Scallions
    finely chopped, including the green tops
  • 1 tbsp SuperValu Tomato Purée
  • 1 - Yellow Pepper
    finely chopped
To Serve
  • 1 - SuperValu Avocado
    halved, stoned and cut into chunks
  • 1 tsp SuperValu Chilli Flakes
  • 1 tbsp SuperValu Fresh Coriander
    finely chopped
  • 4 - SuperValu Wholemeal Pitta Bread
    toasted, cut into fingers


* This recipe will serve 2 - 4 people

  1. Warm the oil in a medium-sized pot set over a high heat, then add the spring onions and garlic and fry for 1 minute. Add the red and yellow peppers, spices and salt and pepper and cook for 1 minute more. Add the tinned tomatoes, beans, tomato purée and maple syrup. Bring to the boil, stirring regularly, and it's ready to go!
  2. Divide the chilli between your serving bowls and top with the avocado and chunks and coriander. If you like spice, add some chilli flakes too. Serve with the pitta fingers on the side.

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