Ingredients
- White onion 1
- Garlic 3 cloves
- Red capsicum 1
- Yellow capsicum 1
- Carrot 1
- Courgette 1
- Frozen sweetcorn 165g
- Butterbeans 400g
- Kidney beans 400g
- Borlotti beans 400g
- SpinneysFOOD Cannellini Beans 400g
- SpinneysFOOD Organic Chick Peas 400g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Chopped Italian Tomatoes 800g
- Vegetable stock 125ml
- Tomato paste 2 tbsp
- SpinneysFOOD Fine Cumin 2 tsp
- SpinneysFOOD Chilli Powder 2 tsp, optional
- Smoked paprika 1 tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- Tortilla chips 3 packs
- Lime 1
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Five bean chilli sin carne with tortilla chips
Mexican 15 Mins Prep · 30 Mins Cook
- 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.
- 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.
- Ladle the chilli sin carne into bowls, and serve with the crispy tortilla chips and lime wedges on the side.