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

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
Gluten-free
Vegetarian

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