Five bean chilli sin carne with tortilla chips

Five bean chilli sin carne with tortilla chips

Mexican
15 mins Prep · 30 mins Cook

This chilli sin carne also makes delicious sloppy Joes when spooned onto fresh crusty rolls

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 6
Cuisine Mexican
Diet Vegan
Preparation Moderate

Ingredients

Cooking Instructions

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1

Peel and chop the onion and garlic. Core and dice the capsicums. Peel and grate the carrot. Peel and dice the courgette. Defrost the sweetcorn. Drain and rinse the beans and chickpeas.

2

In a large pot, heat the olive oil over a medium heat. Add the onion and garlic, and sauté until softened. Add the capsicum, carrot and courgette. Cook for 5-7 minutes until the vegetables are tender. Stir in all the beans and chickpeas, followed by the tomatoes, stock and tomato paste. Add the spices and seasoning. Mix well and bring to a simmer. Allow the mixture to cook for 15-20 minutes so that the flavours come together.

3

Ladle the chilli sin carne into bowls, and serve with the crispy tortilla chips and lime wedges on the side.