This Mexican-style chilli sensation is packed with a mix of 5-veggies and 3-beans, making it flavoursome and extremely healthy.
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.
Ingredients
-
2 tbs canola oil
-
1 brown onion, coarsely chopped
-
3 celery sticks, thinly sliced, (about 1 1/2 cups)
-
3 garlic cloves, chopped
-
2 tsp Mexican chilli powder (optional)
-
2 cups (500ml) vegetable stock
-
400g tomato passata
-
400g can red kidney beans, rinsed, drained
-
400g can cannellini beans, rinsed, drained
-
400g can chickpeas, rinsed, drained
-
corn kernels, from 2 corn cobs, husked
Method
-
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, celery and garlic. Cook, stirring occasionally, for 5 mins or until onion is translucent. Stir in chilli powder, if using. Add stock and passata. Bring to the boil then reduce heat to medium-low. Gently simmer, uncovered, stirring occasionally, for 10 mins to blend the flavours.
-
Step 2
Stir in combined beans, chickpeas and corn kernels. Bring to a simmer and cook, stirring occasionally, for 10 mins or until the chilli thickens slightly.
-
Step 3
Divide chilli among serving bowls.