Mexican Chilli Beans
Kidney beans are one of the world’s healthiest foods. They are extremely high in cholesterol lowering fibre (like most beans), plus their high fibre content ensures that blood sugar levels don’t rise too quickly! Kidney beans also contain vitamin K which aids in healthy brain and nervous system functions. Grace's food journal: http://on.fb.me/1bJMQS8
Serves 2 | Prep time: 10 mins | Cooking time: 35 mins
INGREDIENTS
- 1/2 green capsicum (chopped)
- 1/2 onion (chopped)
- 1 Tbsp olive oil
- 1 Tbsp Mexican chilli powder
- 1 can ‘no added salt’ kidney beans (drained)
- 1 can ‘no added salt’ diced tomatoes
- Fresh coriander
- ‘Serve with’ options: brown rice, greens, avocado, vegan cheese, wraps
METHOD
- In a large saucepan, heat olive oil.
- Add capsicum and onion, cook until soft. Then add chilli powder and stir until fragrant.
- Add kidney beans and tomatoes, bring to boil. Turn down the heat, let simmer for 5 minutes.
- Pour mixture into ovenproof dish and bake in oven on 160C / 320F for 25 minutes.
- Remove from oven and stir through freshly chopped coriander and serve with rice, greens and avocado or make them into wraps!
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LunchDinnerMexicanGluten Free
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