Mexican bean chilli, steamed rice and cheddar cheese (vegetarian)

Ingredients

• one medium size white onion - chopped
• 50ml oil
• three tablespoons of garlic puree
• one red pepper, diced into small cube
• two sticks of carrots, diced into small cube
• two sticks of carrots, diced into small cube
• one celery stick, diced
• Chilli mix
• one 400g tin chopped tomatoes
• one stock cube: mixed with 400ml of hot water
• four tablespoons tomato puree
• two 400g tins of mixed beans in water, drained

Method

1. In a large saucepan fry onions, carrots and celery until soft and little browned.
2. Reduce the heat and add all the chilli mix and garlic puree. Stir and cook for one minute,
3. Next add chopped tomatoes, tomato paste and 400ml of water with stock cube.
4. Cover with the saucepan lid, bring to the boil and gently simmer for 15 minutes or until vegetables are soft.
5. Finally add tin of drained mixed beans.
6. Bring to the boil and let it simmer for five minutes or so. You might want to add a little water if your chilli is too thick.

Serving

Serve with steamed rice (cooking instructions will be on the packet), pitta bread or tortilla, sprinkle of cheddar cheese.

Skills to learn

Dicing and chopping.

Chef's tips

• Use your own Mexican spice blend to marinate meat and vegetables for roasting.
• If you find that the sauce is too runny add more tomato puree to thicken or one teaspoon or so of gravy granules (contain wheat).
• Cool any leftovers and refrigerate overnight. Enjoy the next day, reheated until piping hot. You can serve beans with jacket potato or as a side dish to sausage and mash.

Mexican bean chilli recipe card to download and keep. (PDF, 1 MB)