Three Bean Mexican Chilli

I love Mexican food! It is simple and spicy. I have been making my three bean chilli for years and as it is always a winner, I thought I would share it with you.

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I always use Kidney beans, Pinto beans and Haricot beans but most supermarkets sell tins of mixed beans making life easier.

For two people:

1 tin chopped tomatoes

200g mixed beans

pinch of crushed dried chillis

1tsp smoked paprika

1tbsp BBQ sauce

1tbsp brown sugar

1tsp chilli powder

250g wild or brown rice

crusty bread

sour cream

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Best in the slow cooker or a low heat on the hob, add the beans, tomatoes, dried chilli, paprika, BBQ sauce, sugar and chilli powder into a pan. leave to simmer on a low heat until the sauce thickens. Allow the flavour to develop and add salt and pepper and a bit more chilli if you like.

Cook your rice, warm your bread and serve with a dollop of sour cream for a deliciously easy mid week meal.

 

2 thoughts

  1. Pingback: Three Bean Mexican Chili Β  – The Daily Press

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