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Quick Chipotle Chilli

By OcadoLife
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…
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Time and servings

Total time
Servings
Cooking time

Ingredients

12 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.