Red Kidney Bean Chilli with Cashew Sour Cream
Red Kidney Bean Chilli with Cashew Sour Cream
Try this delicious kidney bean chilli dish tonight. Your kids will love it!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 2 tbsp cumin seeds
- 1 tbsp ground coriander
- 5 tomatoes, roughly diced
- 1 tbsp chilli powder
- 4 red chillies, finely chopped
- 3 red capsicums, chopped into 2cm pieces
- 3 cups cooked red kidney beans (drained if you use canned beans)
- 3 cups black beans (drained if you use canned beans)
- 2 tsp salt
- Water, to cover
- 1 zucchini, chopped into 5cm cubes
- ¼ pumpkin, chopped into 5cm cubes
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- Guacamole
- 2 ripe avocados, mashed
- Juice 1 lemon or 2 limes, halved
- Handful fresh coriander, leaves chopped
- Salt & pepper, to taste
Method
- In pot, add onion and garlic and sauté for 2 mins. Add cumin seeds, coriander, tomato, chilli powder and chilli, capsicum, cooked beans and salt. Add enough water to just cover, then stir well.
- Cover with lid and simmer for 10 mins before adding pumpkin and zucchini. Remove lid and simmer until thick.
- To make guacamole, add all ingredients to bowl and season with salt and pepper.
- Make cashew sour cream (recipe below).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
