Mexican-Style Bean Chilli

Updated: Aug 20, 2021


Nutrition Clients - Varies

General Subscription - 2 servings


Red kidney beans ⭑

Greek yoghurt ⭑

Olive oil ⭑

Chilli bean mixture: (per 400 gram kidney beans)

1 tablespoon tomato paste

2 tablespoon apricot and spiced mango sauce (Barkers)

1 carrot, grated

Garlic cloves, minced

½ cup warm water mixed with 1 cube chicken or vegetable stock

Fresh salsa:

Tomato, diced

Red onion, diced

½ cup corn kernels, canned or frozen

Mexican spice mix:

½ teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon ground cumin

¼ teaspoon ground coriander


Heat oil in a large pan over a medium to high heat, add garlic, carrot and Mexican spice mix and stir until fragrant. Drain and rinse kidney beans, add to the pan along with apricot sauce, tomato paste, water and stock. Reduce the heat and simmer for 10 minutes or until liquids have thickened. Meanwhile, prepare the salsa and set aside. When chilli mix is cooked, serve on rice, topped with fresh salsa and a dollop of Greek yoghurt.

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