Super simple, vegan chipotle mixed bean chilli.
If you’re looking for a delicious mid week meal then this mixed bean chilli has got you covered. Ready in just 20 minutes, using easy store cupboard ingredients.
The addition of chipotle chilli paste, add an extra smooth but spicy flavour meaning no addition on any chilli powders.
Chipotle paste is made from a purée of chipotle chillies, which are jalapeño chillies that have been smoked and dried. It usually includes ingredients such as onion, garlic, tomato purée, vinegar, spices, dried herbs and sugar.
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Chipotle mixed bean chilli
Course: Uncategorized4
servings5
minutes15
minutes443
kcalSuper simple, vegan chipotle mixed bean chilli.
Ingredients
1 tbsp olive oil
1 medium red onion, finely diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp cumin
50g chipotle chilli paste
1 tbsp red wine vinegar
2 x 400g tins of chopped tomatoes
1 x 400g tin of red kidney beans, drained and rinsed
1 x 400g tin of black beans, drained and rinsed
1 lime, juiced
500g cooked basmati rice
(Optional- to serve)
Grated cheddar cheese
Sour cream
Fresh sliced chilli
Fresh coriander
Directions
- Heat the oil a large saucepan on a medium heat and add the red onion and garlic. Fry for 5 minutes until soft.
- Add the paprika and cumin and fry for a further minute
- Add the chipotle chilli paste and red wine vinegar and stir well, cooking for another minute.
- Add the beans and chopped tomatoes and simmer with the lid on for 10 minutes, until the sauce has reduced and the chilli has thickened to your desired consistency.
- Remove the chilli from the heat and stir through the lime juice. Serve with cooked rice and your choice of toppings.
Notes
- Per serving- Kcal 443 Carbs 69g Fat 9g Protein 16g