Name: Chilli beans with chimichurri
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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; 1/4 cup (60g) sour cream; 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

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!

Serves 4

Prep

30M

Cook

30M

Total

Skip to Recipe

Ingredients

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

1/4 cup (60g) sour cream

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

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.
Note

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