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!
- 30 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Chilli beans with chimichurri
- 2 chipotle chillies
- 1/2 cup (125ml) boiling water
- 1 tablespoon olive oil
- 1 large brown onion (200g), chopped finely
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon mexican chilli powder
- 400 gram canned red kidney beans, drained, rinsed
- 400 gram canned chickpeas (garbanzo beans), drained, rinsed
- 2 x 400g cans diced tomatoes
- 1/4 cup (60ml) water
- 1/2 cup fresh coriander sprigs, to serve
- 1/4 cup (60g) sour cream, to serve
Tortilla crisps
- 4 x 17cm white corn tortillas, quartered
- cooking oil spray
- 1/2 teaspoon sweet paprika
Chimichurri
- 1/2 small red onion (50g), chopped finely
- 1 clove garlic, chopped finely
- 1/2 teaspoon sweet paprika
- 1/2 cup (125ml) olive oil
- 1 1/2 tablespoon red wine vinegar
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoon finely chopped fresh oregano
Method
Chilli beans with chimichurri
- 1Place 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.
- 2Meanwhile, 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.
- 3Make chimichurri: Combine ingredients in a small bowl; season to taste.
- 4Heat 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.
- 5Add beans, chickpeas, chipotle mixture, tomatoes and the water; bring to the boil. Reduce heat; cook, for 15 minutes or until sauce thickens.
- 6Serve chilli beans topped with chimichurri and fresh coriander, and with tortilla crisps and sour cream.
Notes
Serve with guacamole and lime wedges. Omit sour cream when serving if following a vegan diet.