Feed a crowd with this tasty vegetarian chilli. Chipotle adds a rich smoky flavour to this chickpea and kidney bean dish that serves 8.
Looking for more Mexican vegetarian dishes?
- 3 chipotle chillies (see tip)
- ½ cup (125ml) boiling water
- 2 tablespoons olive oil
- 2 tablespoon large onions (400g), chopped finely
- 1 ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons mexican chilli powder
- 2 x 400g cans red kidney beans, drained, rinsed
- 2 x 400g cans chickpeas , drained, rinsed
- 3 x 400g cans diced tomatoes
- lime cheeks, to serve
- 1Place chillies and the boiling water in a small heatproof bowl; stand for 20 minutes. Coarsely chop chillies; discard stems. Blend or process chopped chillies with soaking liquid until smooth.
- 2Heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add cumin, ground coriander and chilli powder; cook, stirring, for 1 minute or until fragrant.
- 3Add beans, chickpeas, chilli mixture, tomatoes and ½ cup (125ml) water; bring to the boil. Reduce heat to low; cook for 30 minutes or until sauce thickens.
- 4Serve half the mixed bean chilli with lime cheeks. Transfer remaining mixed bean chilli to an airtight container; cool, then store.
Chipotle chillies are dried jalapeño chillies; they are available from some delicatessens or spice stores and greengrocers. Substitute with 1 teaspoon smoked paprika and increase the mexican chilli powder to 2 teaspoons.
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