A healthy and warming midweek dinner idea, this easy chilli can be served various ways to suit your family’s tastes!
Made from mostly store cupboard ingredients, this Mexican Bean Chilli is a great meal prep recipe, as it keeps in the fridge for a few days AND freezes really well. So no wonder we eat it a lot!
I find offering a meal that everyone can get involved in, such as this chilli where I serve it and we choose our own toppings to go on it, is great for 2 year old Mini Jones. He seems to get bored of the same way of eating and consumes much more when I serve it in a slightly different way or he feels he is ‘making’ his own meal.
I often serve it with rice for the boys and quinoa for myself. On days when energy or time is limited I serve it with tortilla chips. Whilst they may not be the most nutritious accompaniments, serving them with dishes like this chilli is healthier – and cheaper – than a take away. I do believe eating is about balance. They can be salty so try to look out for the lightly salted versions.
If family members aren’t too keen on lentil dishes, the tortilla chips seem to put a different slant on things too! 😉
Why I love this Mexican Bean Chilli:
- It’s a great source of fibre
- It’s vegetarian, vegan/plant based, dairy free and gluten free
- It freezes so well
- Budget friendly
- It can be made ahead and kept in an airtight container in the fridge for up to 3 days
- Everyone can choose their own toppings, which helps makes dinner more fun
- It’s suitable for babies, toddlers, kids and adults = less cooking and less washing up!
Serving ideas for this Mexican Bean Chilli:
If you can eat dairy you could sprinkle a little feta cheese over the top.
When fresh corn is in season, cook the cob in boiling water then slice off chunks (as in photo).
Try serving it on a jacket potato.
If you want to add some spice on top of your chilli, these Pickled Jalapeños from Another Food Blogger are just the ticket!
Is this Chilli Gluten free?
This Mexican Bean chilli is gluten free. However if you want to serve it with the tortilla chips just check the back of the packet. Most corn chips are gluten free, but some do contain a mixture of wheat and corn flour.
Easy Mexican Bean Chilli
½ tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green capsicum, roughly chopped
1 dsp Tomato puree
1 tin tomatoes
1 tsp Smoked paprika
½ tsp ground cumin
½ tsp ground coriander
1 tin kidney beans
200g Sweetcorn – from a tin, frozen, or 1 cob fresh corn
To serve: (Optional)
Tortilla chips, rice or quinoa
In a medium saucepan cook the onion in the oil until soft – 5-10 minutes.
Add the garlic and stir for a minute before adding the capsicum.
Cook for another 5 minutes, then stir in the tomato puree before adding the tin tomatoes, the tomato tin full of hot water, smoked paprika, ground cumin, ground coriander, cayenne and cinnamon and simmer for 20 minutes.
Tip in the kidney beans and corn and simmer for 5 mins until warmed through.
Serve topped with your choice of fresh coriander, avocado, fresh chilli and a squeeze of lime.
The chilli can separate slightly in the fridge – just stir and reheat.