Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bean chilli with toasted sweetcorn mash. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Bean chilli with toasted sweetcorn mash. This is a regular in our house, we tend to do mexican food on a Friday (tacos, fajitas, enchiladas, nacho bakes), and this is the only one I make vegetarian. Also, don't miss out on the sweetcorn mash - it completely makes the dish and it.
Bean chilli with toasted sweetcorn mash is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Bean chilli with toasted sweetcorn mash is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook bean chilli with toasted sweetcorn mash using 23 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bean chilli with toasted sweetcorn mash:
- Make ready 1 onion
- Get 2 cloves garlic
- Take 2 tsp cumin
- Get 2 tsp paprika
- Make ready 1 tsp chili powder
- Get 1 tin chopped tomatoes
- Make ready 300 ml water
- Make ready 1 tbsp white wine vinegar
- Take 1 tbsp cocoa powder
- Take 1 tbsp honey (or golden syrup)
- Make ready 2 tsp chipotle paste
- Make ready 2 tins beans (I used black beans and kidney beans)
- Get Black pepper
- Take Sweetcorn mash
- Take 200 g sweetcorn (tinned or frozen)
- Get Butter
- Prepare 50 g grated mature cheese
- Make ready 1/2 lime
- Make ready Fresh chilli/sriracha sauce/sambal oelek/chilli flakes
- Prepare For serving
- Prepare Tortilla wraps
- Make ready Creme fraiche/sour cream
- Take Lime wedges
Add the zucchini, onion, garlic, chili powder and cumin. Season with salt and pepper, then stir in half the beans. In a medium bowl, mash the remaining beans with a fork; stir into the vegetables (this will help thicken the chili). This vegan chili is filled with black beans and red pepper in a spicy smoky chipotle tomato sauce.
Instructions to make Bean chilli with toasted sweetcorn mash:
- Chop onion and garlic and fry in a bit of oil until soft. Add the cumin and paprika and fry for another minute.
- Add the rest of the ingredients for the chilli but lime to the pot and let simmer without lid for 20 minutes. I like my beans nice and mushy so I usually let it simmer for quite a while (up to an hour) and break them up with a wooden spoon.
- For the sweetcorn mash: Put sweetcorn (drain if it's tinned) in a frying pan with a generous amount of butter. Cook on medium heat while stiring frequently until the sweetcorn is golden with some brown spots on it.
- Note: the amount of sweetcorn doesn't have to be exactly 200g, anything close to it is fine!
- Put the sweetcorn in a blender with the cheese, juice from ½ lime and a small amount of your favourite chilli (I always use ½ tsp sriracha chilli sauce). Mix for a minute until you have a nice creamy paste. (If you don't have a blender: just serve the toasted sweetcorn and cheese as they are, that will taste just as nice 😋).
- Serve with tortilla wraps and creme fraiche or sour cream!
Topped with some roasted sweet potato which are a match made in heaven with this chipotle chilli. It's healthy, full of flavour and so comforting. This chili will be loved by your vegan and non vegan friends and family. Mashed beans with chili and roasted pepper is one of those recipes I can always make, because they taste so good. I had mashed beans with chili and roasted pepper for the first time at my mom's a couple of years ago.
So that’s going to wrap it up for this exceptional food bean chilli with toasted sweetcorn mash recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
