Vegetarian Bean Chilli
Are you wondering what to have for tea tonight? Well we have the answer to your question! This vegetable bean chilli is perfect for all the family and full of wonderful protein.
1 (28 ounce) can diced tomatoes
2 tablespoons vegetable oil
1 large onion or 2 small ones, finely chopped
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 (15.5 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can kidney beans, drained and rinsed
1 tablespoon minced canned chipotle chiles in adobo
1 1/2 cups frozen sweetcorn
Lime wedges and chopped avocado for serving
1. Pour tomatoes into the bowl of a food processor, and pulse until coarsely ground (when it looks like jarred salsa, that’s the right consistency.) Set aside.
2. In a large pot, heat vegetable oil over medium heat. When the oil is shimmering, saute onions for about 5 minutes. Stir in chili powder, cumin, and garlic, and cook for about 30 seconds, or until fragrant.
3. Pour in beans, chipotle chiles, and tomatoes. Simmer until slightly thickened, about 15 minutes. Stir in corn, and cook until heated through, approximately 2 minutes. If your chili is too thick, stir in water a few tablespoons at a time to desired consistency.
4. Before serving, squeeze a lime wedge over each portion, and top with chopped avocado. Enjoy!
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