Red kidney bean chilli for tacos, nachos and burritos

nachos

I’m a big fan of this recipe because it’s quick easy and has about a million uses. My non-fussy eater guzzles it down on its own. You can put some cheese on top, have it with rice, put it on top of corn chips for nachos and use it as a filling for tacos and burritos. It’s vegetarian but my carnivore husband is fond of adding mince to it as well. Meatification!

Ingredients

Olive Oil (or any oil really – use chilli oil if you’d like some extra kick)

4 brown onions

5-10 cloves of garlic (depending on your garlic love)

4 portobello mushrooms

3 cobs of sweet corn

2 cans of diced tomatoes

2 cans of red kidney beans

Seasoning: lemon juice, salt, pepper, all spice, paprika and cumin (also to taste – I’m into spices)

Optional: cayenne pepper if you want spice

 

How to make it

Add the oil, diced onions, a few squirts of lemon juice and garlic to the pot (on a medium heat)

Season with salt, pepper, all spice, paprika and cumin

Slice the mushrooms and add them to the onions

Cut the corn off the cob and add it in.

Season again with all the spices.

Add in the tomatoes and the red kidney beans

Season again with all the spices.

Keep on the heat until all ingredients are warmed through – or longer if you want it to thicken up a little.

That’s It!

Obviously this recipe reveals my garlic and spice love but you can tailor it to what your tastes are. A splash of balsamic vinegar is also usually a good idea.

Zoey is the Editor of The Shake. She lives in the middle of nowhere with two small children who are fond of clambering, destroying and/or stealing her computers and define level of fun according to volume of mess. Zoey is fond of taking photos, running and being not serious on the internet. You can read more here: www.zoeymartin.com.au

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