Name: Three-bean chipotle chilli
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: Serves 6
Ingredients: low-salt tortilla chips, 12–16 large flour tortillas or rice; sour cream, diced avocado, coarsely chopped coriander (cilantro), (optional); 2 corn cobs, or 260 g (9¼ oz/1¾ cup) frozen corn kernels, thawed; 400 g (14 oz) tin kidney beans; 400 g (14 oz) tin cannellini beans; 400 g (14 oz) tin black beans; 2 garlic cloves, crushed or finely chopped; 400 g (14 oz) tin diced or crushed tomatoes; 2 teaspoons dried oregano; 1 tablespoon Moroccan spice mix; 2 tablespoons red wine vinegar; 1–2 tablespoons chipotle chillies in adobo sauce, finely chopped (see Tip); 1 large red capsicum (pepper), seeds and membranes discarded, cut into 1 cm (½ in) dice

Katy Holder

Three-bean chipotle chilli

Preparation info

Serves
6

Difficulty
Easy
Ready in
6 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Chipotle chillies in adobo sauce add a fragrant smoky flavour, rather than the traditional fire of fresh chillies. If less heat is desired, use fewer chillies in the sauce, then serve the rest separately for those who like more heat.

Ingredients

2 corn cobs, or 260 g (9¼ oz/1¾ cup)

Main course
Vegetarian

Method

If using fresh corn cobs, lie them on their side on a board and carefully slice off the kernels. If using frozen corn, rinse under hot water in a sieve. Put the corn kernels into the slow cooker.

Drain and rinse all the beans and add to the slow cooker. Add the garlic, tomatoes, oregano, Moroccan spice mix, vinegar, chipotle chilli and adobo sauce and capsicum. Season with sea salt and

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method