Need an extra boost of flavour to your dinner spread? This mixed bean chilli will give your meal a welcome kick of spice. Incorporating chipotle chillies with Mexican chilli powder, in addition to the toss of kidney beans, chickpeas and tomatoes, we promise this vegetarian dish will be as irresistible as it sounds – and perhaps made more than just for meatless Mondays!
- 3 chipotle chillies
- ½ cup (125 ml) boiling water
- 2 tbsps olive oil
- 2 tbsps large onions (400 g), chopped finely
- 1 ground cumin
- 1 tbsp ground coriander
- 2 tsps Mexican chilli powder
- 2 x 400 g cans red kidney beans, drained, rinsed
- 2 x 400 g cans chickpeas, drained, rinsed
- 3 x 400 g cans diced tomatoes
- Lime cheeks, to serve
Place 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.
Add beans, chickpeas, chilli mixture, tomatoes and ½ cup (125 ml) water; bring to the boil. Reduce heat to low; cook for 30 mins or until sauce thickens.
Serve half the mixed bean chilli with lime cheeks. Transfer remaining mixed bean chilli to an airtight container; cool, then store.
TIP Chipotle chillies are dried jalapeño chillies; they are available from some delicatessens or spice stores and greengrocers. Substitute with 1 tsp smoked paprika and increase the Mexican chilli powder to 2 tsps.