Mexican bean pot AKA chilli sin carne (sin gluten) can be as ‘hot’ as you dare. An easy vegetarian recipe and vegan recipe you can serve for almost any meal. Serve with plain rice, guacamole, cornbread or gfv tortilla chips.
This recipe makes a very large pot. It tastes even better the next day or can be frozen.
You can use dried beans in this recipe, just remember to soak them as directed on the packet.
1 tbs cumin seeds
2 tbs vegetable oil
1 medium onion
2 cloves garlic
2 fresh green chillies (more or less depending upon taste)
1 tsp chilli flakes (more or less depending upon taste)
1 tsp cumin powder
1 tsp dried oregano
1 tin black beans
1 tin pinto beans
Handful frozen sweetcorn
1 l passata
500 ml hot water (more or less as required)
1. In a large, dry, warm, pan toast the cumin seeds until you can smell the aroma from the seeds (~1-2 min). Remove the seeds from the pan and set aside
2. Add the oil to the pan and add the finely chopped onion, courgette and aubergine. Stir well
3. Finely chop the chilli and add to the pan along with the chilli flakes, cumin seeds, cumin powder and oregano. Stir well and cook for a further 2-4 mins
4. Add the passata and sweetcorn to the pan and stir well. Use 250 ml of the hot water to clean the passata container and add to the pan. Add more water as required.
5. Bring to a low simmer stirring occasionally and cook for ~60 mins until the chilli is a thick rich dish. Stir in chopped coriander and serve.