Quick Chilli Beans*
I learnt to make this chilli dish while living in Canada where the influence of Mexican flavours has travelled up the continent. Chilli doesn't necessarily mean spicy hot it refers to the mixture of spices usually a combination of cumin, paprika, coriander, oregano and cayenne. As this dish also contains beans it is an economical way to extend meat in family meals and provide a boost of fibre from the beans. There is also an ingredient which might come as a surprise, cocoa is regularly used in traditional Mexican cooking providing a depth of flavour. It is quite delicious!
Prep time 15 minutes
Cook time 30 minutes
- 1 onion, chopped
- 1 tablespoon oil
- 300 g lean mince
- 1 teaspoon cumin seeds or ground cumin
- 1 teaspoon coriander seeds or ground coriander
- 2 tablespoons paprika
- 1/4 teaspoon cayenne or to taste
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dry
- 1/2 teaspoon cocoa powder
- 400 g can chopped tomatoes
- 2 tablespoons tomato paste
- 400 g can beans- pinto or red kidney
- Salt to taste
Sauté onions in the oil until soft. Add the mince and cook until browned. Grind spices in a mortar and pestle and add to the mince along with the cayenne, oregano and cocoa powder. Mix briefly over the heat and add the tomatoes and tomato paste. Cover and cook for 15 minutes until nice and thick. Drain beans and add, cooking for a further 5 minutes. Check seasoning.
Serve with white rice, sourcream, guacamole and chopped coriander.
Variation For a vegetarian option replace the mince with an extra can of beans.
Mash together 1 - 2 ripe avocados and 1 clove chopped garlic (optional) with lemon juice to taste. Season with salt and cayenne pepper.