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Mild Mexican Style Vegetable Chilli

serves

4

people

Serves

prep-time

8

minutes

Preparation Time

recipe-type

20

minutes Stove Top

Cooking Time

Ingredients
  • All you need
  • 1 tbsp oil
  • 1 onion, diced
  • 1 carrot, grated
  • 1 red capsicum, diced
  • 420 g can (no added salt) red kidney beans, rinsed and drained
  • 400 g can (no added salt) diced tomatoes
  • 1 x 40 g sachet McCormick Meat Free Mexican Vegetable Chilli
  • To Serve
  • Rice/corn chips
  • Sour cream
  • Fresh coriander
Directions
  1. Heat oil in a frying pan over a MEDIUM heat add onion, carrot and capsicum cook stirring for 5 minutes or until vegetables are softened.
  2. Add beans, tomatoes, recipe base and ½ cup (125 mL) water, stir to combine. Reduce heat to a simmer and cook stirring occasionally for 8-10 minutes.
  3. Serve Mexican Style Chilli Beans over rice with your favourite accompaniments and fresh coriander
Recipe Tip

For more traditional, meaty Mild Mexican Style Chilli Beans, simply add 500 g of browned beef mince to the bean mixture and allow to simmer for 10 minutes longer.

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