Mild vegetarian chilli beans
Make chilli beans from scratch with this vegetarian recipe. We've created this recipe with kids in mind, so it's milder than normal. Use it to make quesadillas or add to nachos.
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Heat oil in a large pot and add onion and carrot
- Cook over a medium heat until softened
- Add garlic, corn, cumin, coriander and paprika and cook for a further minute
- Add tomatoes, water and beans and cook over a medium heat for approximately 20 minutes or until the sauce has thickened.
Tips
This recipe is designed with children in mind and the number of serves reflects their smaller appetites. For adults this recipe will make approximately 6 portions.
Here's a couple of other ideas for using these chilli beans.
- 1 tbspvegetable oil
- 1onion, diced
- 1carrot, grated
- 2 clovesgarlic, crushed
- 2 cupscorn kernels, fresh, frozen or canned
- 2 tspground cumin
- 1 tspground coriander
- 1 tsppaprika
- 1 cancrushed tomatoes
- 1 cupwater
- 2 canskidney beans, drained and rinsed
- Energy422kJ
- Total Fat1.8g
- Saturated Fat0.2g
- Total Carbohydrate17.5g
- Sugars5.4g
- Dietary Fibre5.6g
- Sodium86mg
- Protein4.9g
Method
- Heat oil in a large pot and add onion and carrot
- Cook over a medium heat until softened
- Add garlic, corn, cumin, coriander and paprika and cook for a further minute
- Add tomatoes, water and beans and cook over a medium heat for approximately 20 minutes or until the sauce has thickened.
Tips
This recipe is designed with children in mind and the number of serves reflects their smaller appetites. For adults this recipe will make approximately 6 portions.
Here's a couple of other ideas for using these chilli beans.
Ingredients
- 1 tbspvegetable oil
- 1onion, diced
- 1carrot, grated
- 2 clovesgarlic, crushed
- 2 cupscorn kernels, fresh, frozen or canned
- 2 tspground cumin
- 1 tspground coriander
- 1 tsppaprika
- 1 cancrushed tomatoes
- 1 cupwater
- 2 canskidney beans, drained and rinsed
Ingredients
- 1 tbspvegetable oil
- 1onion, diced
- 1carrot, grated
- 2 clovesgarlic, crushed
- 2 cupscorn kernels, fresh, frozen or canned
- 2 tspground cumin
- 1 tspground coriander
- 1 tsppaprika
- 1 cancrushed tomatoes
- 1 cupwater
- 2 canskidney beans, drained and rinsed
Nutrition Facts
- Energy422kJ
- Total Fat1.8g
- Saturated Fat0.2g
- Total Carbohydrate17.5g
- Sugars5.4g
- Dietary Fibre5.6g
- Sodium86mg
- Protein4.9g
Method
- Heat oil in a large pot and add onion and carrot
- Cook over a medium heat until softened
- Add garlic, corn, cumin, coriander and paprika and cook for a further minute
- Add tomatoes, water and beans and cook over a medium heat for approximately 20 minutes or until the sauce has thickened.
Tips
This recipe is designed with children in mind and the number of serves reflects their smaller appetites. For adults this recipe will make approximately 6 portions.
Here's a couple of other ideas for using these chilli beans.
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