Chilli bean pot
Whether you're planning an elaborate menu or only planning forward for tomorrow's Chilli bean pot. This recipe stems in many decades of enjoying it in kitchen. I realize that including a couple ingredients into some recipe adds thickness to that which is ordinarily dull. You might well be on the lookout for lighter foods to create together with your leftovers. Good and light Chilli bean pot perfect for post-vacation. The substances in this recipe make your tongue thumping, and are very waist-friendly when you require a'bite' after an active vacation. Utilizing several substances as choices, this soup has been loaded using a fall and hot flavor that produces it tasty. An ideal Chilli bean pot to heat up you on chilly winter months. Best for applying leftover. Meals is also a important element of your diet plan. You need to compare the exact amount of the food you typically eat to the serving size recorded on the label. Eating big parts or portions may lead to weight gain.
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How to make Chilli bean pot
Yield = 6Prep time: 0:30
Cook time: 0:45
Total time: 1:15
Ingredients
- 2 teaspoons olive oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 1 green capsicum, chopped
- 2 sticks celery, sliced
- 200g mushrooms, thickly sliced
- 35g packet chilli con carne mix
- 1/2 cup water
- 425g can kidney beans, drained, rinsed
- 2 x 400g cans diced tomatoes
- wild rice blend, cooked, to serve
Method
- Step 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 5 minutes or until tender.
- Step 2 Add tomato paste, capsicum, celery, mushrooms, chilli con carne mix and water. Cook, stirring, for 5 minutes.
- Step 3 Add kidney beans and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 35 minutes or until thickened. Season with salt and pepper. Serve with wild rice.
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