Serves 4
This recipe is sure to get your tongues wagging. It is a quick spicy dish and is great for an evening meal or even whip up a big bash for a party!! It is also a tasty and hearty vegetarian dish.
Ingredients
1 tbsp of olive oil
1 fresh chilli
Mexican Chilli Powder
1 onion
1 clove of garlic
1 can of kidney beans
1 can of tomatoes
1 tbs of tomato paste
1 handful of mushrooms
1/2 a cup of corn
250ml of Vegetable or Chicken Stock
Salt and Pepper to taste
Recipe
Dice chilli, onions and garlic and sautee until onions are brown. Add the tomato paste and ½ tspn of Mexican chilli powder. Cook for 1 minute. Add the tomatoes and rinsed kidney beans. Cook for 5 - 10 minutes, before adding the stock, mushrooms and corn. Cook for 10 minutes and taste add more Mexican Chilli Powder to your desired chilli taste. Cook for a further 10 minutes and add salt and pepper to taste.
Serving Suggestions
Serve over hot jasmine rice with sour cream, avocado and tasty cheese. Or you could use it to make chilli potatoes, or as a topping for nachos.
