10-Minute New Mexican Chilli
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!
2 people
5 minutes
5 minutes
Ingredients
- 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
(optional)
-
1
tbsp
SuperValu Fresh Coriander
finely chopped
-
4
-
SuperValu Wholemeal Pitta Bread
toasted, cut into fingers
Method
* This recipe will serve 2 - 4 people
- 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!
- 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.
