Mexican Bean Chilli



Here’s another Mexican treat. In the form of a vegetarian chilli. It’s not often I forego the meat so this was a bit of an experiment. If truth be told, the chorizo I inteded to use was horrible so I binned it and went meatless using some beans I had bought on a whim a few months ago. I used tinned beans, but obviously dried are OK too (so long as you soak and cook them accordingly). The type I used were Canaria Beans, but you can substitute with Pinto or Kidney beans for example.

maicobabeans.jpg (Canaria Beans)
pintobeans5.jpg (Pinto Beans)



1 onion (finely diced)
1 400g can chopped tomatoes
1 dried habanero chilli
1 dried passila chilli
2 tablespoons fresh coriander (chopped)
3 cloves garlic (chopped)
3 tablespoons olive oil
salt & pepper
1 400g can canaria beans


Pour boiling water over the dried chillies in a small bowl and soak for 20 minutes, then drain and chop finely. In a medium pan, heat the oil over a moderate heat and fry the onion for 3-4 minutes until lightly golden, add the garlic, chopped chillies and coriander and fry for a further 1-2 minutes. Add the tomatoes, refil the can with warm water and add that too. Bring the chilli to the boil, reduce the heat and gently simmer the sauce for 20 minutes until it’s reduced. Add the beans and simmer for a further 5-7 minutes. The sauce should be fairly thick.

Serve with rice or with tortillas and a variety of condiments such as salsa, cheese, guacamole, sour cream etc.

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