Quick Chipotle Chilli
By OcadoLife
Published on 07 December 2021
This super-easy, punchy chilli can be served with rice, rolled up in a burrito or used as a dip or quesadilla filling – how’s that for versatility? To keep it vegan, leave out the cheddar and sour cream, or use plant-based alternatives. On the table in 20 minutes, this is a great supper for a chilly weeknight evening. Time and servings
20 minsTotal time
6Servings
20 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 1 red onion, chopped
- 2 cloves of garlic, crushed
- 1 tsp of cumin
- 4 spring onions, chopped (optional)
- 1 handful of coriander (optional)
- 40 g of cheddar, grated (optional)
- 4 tbsp of sour cream (optional)
- 1 squeeze of lime (optional)
- 2 tbsp of chipotle paste
- 2 tins of kidney beans, drained and rinsed
- 2 tins of chopped tomatoes
Method
Step 1
Add the olive oil to a large saucepan and cook the red onion for 5 mins until softened. Add the garlic and cumin and stir. Then stir in the chipotle paste and cook for 1 min.Step 2
Add the beans and tomatoes. Bring to the boil, cover and simmer for 10 mins or until the sauce is thick and reduced.Step 3
Season to taste with salt, pepper and lime, and serve scattered with coriander, spring onions and grated cheddar. Add a dollop of sour cream too, if you like.