This deliciously spicy vegetarian bean chili is a staple in our household. It’s super quick and easy to prepare.
Bean Chili
This deliciously spicy vegetarian bean chili is a staple in our household. It's super quick and easy to prepare.
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Ingredients
- 1 Tbsp Olive Oil
- 1 Onion Finely chopped
- 2 Tbsp Mexican Spice Mix Increase if you like it more spicy
- 1 Small Chili, finely sliced Increase if you like it more spicy
- 1 Clove of garlic Crushed
- 1 Tin of chopped tomatoes 400g
- 1 tsp Sugar
- 250 Grams Mexican Corn Mix Or the equivalent of tinned sweet corn kernels (drained), or frozen corn
- 1 Tin of black beans, drained 400g
- 2 Tbsp Finely chopped chives
- Salt & Pepper to taste
- ¼ Cup Cheddar, grated
Instructions
- Preheat the oven to 180°C and set aside an oven dish
- Prepare all the ingredients that require chopping, slicing, crushing and grating and set aside ready for use
- Place a large pan on medium heat and add the olive oil. Add the onion and sweat off for around 2 minutes until just softened (not browned). Add the garlic, chili and spice mix and stir for another 1 – 2 minutes. Add the tin of tomato and the sugar and simmer on low heat for around 5 – 8 minutes. Add the corn mix (if using frozen, add after 5 minutes, if using non frozen/tinned, add after 8 minutes of cooking the tomato). Cook for 3 – 5 minutes
- Stir through the beans and chives and season to taste with salt & pepper
- Add the bean chili to the oven dish and sprinkle over the grated cheese. Bake for 5 – 10 minutes or until the cheese is melted and starts turning a little golden
- Garnish with fresh coriander and extra chili if you wish. Serve with corn chips, guacamole and salsa (optional)
Notes
For a vegan option just omit the cheese or replace with a vegan cheese alternative.
Feel free to let me know if you’d like to know how we prepare our homemade guacamole and salsa. I’d be happy to share it here.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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