Quick & Easy

Chilli beans with chimichurri

Spice up dinner tonight with these delicious, nourishing chilli beans with chimichurri - a great option for a quick and tasty vegetarian meal!
canned bean recipes


Tortilla crisps


1.Place chillies in a small heatproof bowl, cover with the boiling water; stand 20 minutes. Coarsely chop chillies; discard stems. Blend or process chopped chillies with soaking liquid until smooth.
2.Meanwhile, make tortilla crisps: Preheat oven to 200°C. Spray tortillas with oil; sprinkle with paprika. Place on an oven tray; bake for 5 minutes or until crisp.
3.Make chimichurri: Combine ingredients in a small bowl; season to taste.
4.Heat oil in a large saucepan over medium heat; cook onion, stirring, for 5 minutes or until onion softens. Add cumin, ground coriander and chilli powder; cook, stirring, for 1 minute or until fragrant.
5.Add beans, chickpeas, chipotle mixture, tomatoes and the water; bring to the boil. Reduce heat; cook, for 15 minutes or until sauce thickens.
6.Serve chilli beans topped with chimichurri and fresh coriander, and with tortilla crisps and sour cream.

Serve with guacamole and lime wedges. Omit sour cream when serving if following a vegan diet.


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