Prep 5 mins
Cook 25 mins
Chilli doesn’t need meat, and this rich, hearty and flavourful version can be prepared in less than 30 minutes!
1T olive oil
1 medium onion, chopped
2 cloves garlic, minced or pressed
1 red chilli finely chopped
1tsp smoked paprika
1tsp cumin seed
1tsp ground coriander
1-2tsp chilli powder (as needed – depends on heat of fresh chilli)
1 x 400g tin chilli black beans
1 x 400g tin chilli beans
1 x 400g tin diced tomatoes
½ cup chopped coriander
A little paprika to sprinkle on yoghurt
1. Chop onion and chilli; mince or press garlic and cook all gently in olive oil with paprika, chilli powder, coriander and cumin seed for a few minutes.
2. Place all ingredients in a saucepan, cover, and let simmer for about 20 minutes.
3. Top with coriander and serve with boiled rice and natural yoghurt on the side (the yoghurt is a good addition if you’ve made it a bit hot!)