Vegetarian chilli beans

Name: Vegetarian chilli beans
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: Serves 4
Ingredients: ½ red onion, chopped (use remainder for salsa); 1 red capsicum (pepper), seeds and membranes discarded, chopped; 400 g (14 oz) tin chopped tomatoes; 1 tablespoon tomato paste (concentrated purée); 2 x 400 g (14 oz) tins red kidney beans, drained and rinsed; ½ teaspoon chilli powder; 2 teaspoons ground cumin; 3 teaspoons ground coriander; flour tortillas or steamed rice, to serve (optional); 2 tablespoons lemon juice; 1 avocado, peeled and diced; ½ red onion, thinly sliced; 1 roma (plum) tomato, seeded and diced; 1–2 tablespoons olive oil; 2 garlic cloves, crushed; 2 dried bay leaves; 125 ml (4 fl oz/½ cup) good-quality vegetable stock; 85 g (3 oz/¼ cup) sour cream; 2 tablespoons coriander (cilantro) leaves, coarsely chopped (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Mexican food is often a favourite with the whole family. If your kids are fussy about spice, leave out the chilli powder initially, then add it little by little each time you cook the dish to increase their tolerance.

Ingredients

½ red onion, chopped (use remainder for salsa)
1 red capsicum (pepper), seeds and membranes discarded, chopped
400

Main course
Vegetarian
Gluten-free

Method

Place the onion, capsicum, tomatoes, tomato paste and beans in the slow cooker. Add the ground coriander, cumin, chilli powder, garlic and bay leaves. Pour in the stock and stir to combine well. Cover and cook on low for 4 hours.

Put all the avocado salsa ingredients in a bowl and gently stir to combine. Season to taste with sea salt and freshly ground black pepper. Cover and refrigerat