| Vegetarian Bean Chilli by hayleylongdin |
| Serves: 4 |
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| Ingredients: |
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420g can kidney beans in chilli sauce
400g can chopped tomatoes
410g can haricot beans, drained
410g can adzuki beans, drained
1 Tbsp oil
1 onion, chopped
1 clove garlic, chopped
1 tsp chilli powder
1 tsp sugar
Pinch of salt
Sour cream and tortilla wraps to serve
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| Method: |
1. Heat the chilli con carne in a saucepan for five minutes until hot.
2. Place tortillas in a large frying pan on a low heat, carefully tossing to warm through.
3. To serve, arrange tortillas on a large plate or platter and pour over chilli.
4. Sprinkle with cheese and scatter over jalapenos. Serve with guacamole and sour cream.
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| Tip: |
For an extra hot dish, add fresh chillies.
This recipe can be frozen for up to two months. Defrost thoroughly in a refrigerator prior to reheating. |
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| Prep Time: 5 mins |
| Cook Time: 15 mins |
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