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Quick Chipotle Chilli

Quick Chipotle Chilli

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

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. 

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Ingredients

  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp cumin
  • 2 tbsp chipotle paste
  • 2 tins kidney beans, drained and rinsed
  • 2 tins chopped tomatoes
  • 1 squeeze lime (optional)
  • 4 spring onions, chopped (optional)
  • 1 handful coriander (optional)
  • 40g cheddar, grated (optional)
  • 4 tbsp sour cream (optional)

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.

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