Bean Chilli Con Carne
By: Raquel Neofit
Swap the beans out for your favourites if you want. I serve this nacho-style with guacamole, fresh corn, tomato salsa and sour cream.
Ingredients
1 bag corn chips
2 cups tasty cheese, grated
2 onions, finely diced
2 carrots, finely diced
1 tsp salt
3 tbsp olive oil
2 red chillies, finely chopped
1 tbsp cumin
1 tbsp chilli powder
1 tbsp ground ginger
1 tbsp garlic powder
1 tbsp cinnamon
2 x tins tomatoes, diced
1 pack small red beans
150g white beans of choice
2 tbsp Tabasco
Juice 1 lime
Salt & pepper
3 cups water or stock (you may need to add more later if it’s too thick)
2 avocados, roughly mashed
Juice 1 lime
1 small Spanish onion, finely diced
Handful coriander, roughly chopped
2 tomatoes, diced
1 Spanish onion, finely diced , 1 corn cob, kernels removed, Salt & pepper, to taste
Method
In a bowl, mix corn, olive oil and salt and pepper. Place corn in a single layer over high heat and char 1 side. Set aside to cool.
Preheat oven to 190°C. Place corn chips on a tray and scatter cheese over the top. Place in the oven about 15 mins before serving.
In a pan with a drizzle of olive oil, sauté onion and carrot with a pinch of salt for 10 mins.
Add chilli and spices and cook until all ingredients are soft and the spices are toasted.
Add tomatoes, beans and water and cook over low heat for approx. 2 hours. Stir occasionally. Add Tabasco and coriander and stir through.
To make the salsa, combine all ingredients and mix together well.
Serve on a nice big platter.
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Raquel Neofit
Freelance writer & editor for the food, beauty, travel & horticulture industries.
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