Mexican Bean Chilli

Tuesday night and I thought I would try a Good Food recipe for Black Bean Chilli unfortunately I could not find any black beans in Tesco! So I codged the recipe to suit what I did have.

Mexican Bean Chilli

Serves 2-3

1 tbs olive oil

2 cloves garlic - finely chopped

1 onion - chopped

1 red bell pepper - chopped

1 1/2 tbs pimenton (Spanish Paprika)

1 1/2 tbs cumin

1 1/2 tbs red wine vinegar

1 tbs brown sugar

1 can chopped tomatoes

1 x 200g can red kidney beans

1 x 200g can pinto beans

To serve

crumbled feta

sliced spring onions

sliced radishes

Boiled rice

Fry in oil the garlic and onions in a large pan until soft. Add the pimenton and cumin, cook for a few mins then add the vinegar, sugar, tomatoes, pepper and seasoning. Cook for 10 mins then add the beans and cook for a further 10 mins. Serve over rice with the feta, spring onions and radish sprinkled on top.

A very quick and simple dish but one that tastes fantastic. The vinegar adds a really lovely zing to the dish and the toppings lift and freshen the taste. Unusually for us a none meat dish, but could rapidly become a fave. I think any sort of beans could be substituted.