BEAN BOWL WITH CORN CHIPS & CHEESE
SERVES: 4
TOTAL FIBRE: 115gm
FIBRE PER SERVE: 28gm
PREP TIME: 15min
COOK TIME: 20min
PLANT BASED INGREDIENTS: 9
INGREDIENTS
- Red kidney beans (2 440g Cans)
- Onions (2)
- Green Chillies (2)
- Garlic (2 Cloves/2 Tsp of Squeezy Garlic)
- Coriander (1 Bunch)
- Extra virgin olive oil (3-4 Tbsp)
- Mixed dried herbs (1 Tsp)
- Smoked Paprika (3 Tsp)
- Ground Cumin (3 Tsp)
- Tomato Paste (2 Tbsp)
- Crushed Tomatoes (2 400g Cans)
- Bay Leaves (2)
- Salt & Pepper
- Grated Cheese (1 Cup)
- Corn Chips (Handful)
- Avocado (2 – See Tips)
- Sour Cream (To Serve)
- Jalapenos (See Tips)
WHAT TO PREP
- Drain & rinse the red kidney beans
- Wash the coriander really well
- Finely dice the onion, garlic, chillies & coriander roots & stalks (reserve the leaves)
- Dice the avocado & leave until later
WHAT TO COOK
- Add some extra virgin olive oil to a saucepan & sauté the onions, garlic, coriander stalks & roots & chillies for a few minutes until soft
- Add the spices, herbs & bay leaves & sauté until fragrant, about 3 minutes
- Add the tomato paste & sauté for 2 minutes
- Add the red kidney beans & the tinned tomatoes
- Add 3 cans of water & bring to the boil, turn the heat down
& simmer for 20 minutes or so - Taste & add salt & pepper if needed
HOW TO PUT TOGETHER
Serve in a bowl with grated cheese on top & a dollop of sour cream, some diced avocado & corn chips on the side.
TIPS
I make this chilli bean con carne on the weekend & it keeps for 3-4 days in the fridge. It’s the best lunch ever!
I just pop a bowl in the microwave with grated cheese on top until it’s melty, then I have it with corn chips to dip.
For extra zing, add some chopped jalapeños.
