This kidney bean chilli is a dish we have on high rotation in our household. It’s super easy to make and will be enjoyed by the family time and time again.
Serves: 4
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Cashew sour cream
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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!
