Chilli Bean Sin Carne

Serves 2

Ingredients:
2 tbsp of oil
1 tsp cumin seeds
1 medium onions, chopped finely
4 garlic cloves, crushed or 2 heaped tsp if already finely chopped  
1 carrot finely diced
1 stick of celery finely diced
¼ tsp hot chilli powder or to taste
1 tsp ground cumin
½ tsp mustard – powder or wet mustard
¼ tsp black coarsely ground pepper
1 tsp rich Hungarian paprika
½ tsp salt or to taste
250g mixed beans
200g – Half can of chopped tomatoes
150g drained weight cooked red kidney beans – half a can
1 tsp tomato puree 
½- red pepper, cored deseeded and cut into 1 cm cubes
225 ml (¾ pint) vegetable stock

For Garnish & serving
Crème fraîche or soured cream – for serving
Chilli seeds, Cheddar cheese & Spring onion, finely chopped

Method:

1. Heat oil in a saucepan, add the cumin seeds, onions and garlic and gently fry until soft.
2. Add the celery, carrots, and fry on a low heat until just turning brown at the edges.
3. Now add the chilli powder, mustard, paprika, salt & pepper, stir well and cook with the lid on for 5 minutes.
4. Now add the kidney beans, mixed beans, tomato puree & canned tomatoes simmer for 10 minutes with the lid on.
5. Add the stock, stir well.
6. Bring to boil, then cover lower heat and simmer very gently for 30 minutes, stirring occasionally so it doesn’t stick. Five minutes before the end of the cooking process add the red peppers, so they remain al dente.
7. Cook rice as per rice recipe
8. Serve the chilli con carne over the rice and finish with the preferred garnish

Cooks Hint 1: Chilli Con Carne freezes well in zip lock bags

Serving Tip: Pile up rice, dollop on cooked chilli and then sour cream, Scatter over the chilli flakes, grated cheddar and spring onion

You can also find our meat version here!

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Kumud Gandhi

Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace.  In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing.  Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.