Vego Challenge - Vegetarian Chilli Beans

No thats not dog food, they're refried beans from a can. Yes I was unsure at first too...
Third meal of this week was a super speedy and easy one. I was almost in a can't-be-bothered-mood last night until I read the instructions and thought, 'Pfft! I can do this!'. Again this time, I tried a new ingredient - red kidney beans. To be honest, when I stared at them in the can and suspiciously sniffed them I was feeling a sense of regret. They reminded me of the mushy sweet red beans Mum used to put in her Taiwanese deserts, yuck. Luckily, just like the rest of the week, I found myself enjoying them and I can see myself using them in other recipes. I don't imagine that this dish is as healthy as the other meals I made this week as they had a high content of fresh vegetables, compared to this dish where most of the things came out of cans. The great thing is, you can freeze the portions and just thaw them out the night before you want to have them. This hearty dish would also be great food to share with your friends.

Serves 4
You will need - 
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 capsicum, deseeded, coarsely chopped
  • 1 x 435g can refried beans
  • 1 x 420g can Mexican Chilli Beans
  • 1 x 420g can red kidney beans, rinsed, drained
  • 1 x 400g can diced Italian tomatoes
  • 90g (1/3 cup) light sour cream
  • 1 bunch coriander, leaves picked
  • Mixed salad leaves, to serve 
  • A pinch of red chilli flakes (optional)
  • Flour tortillas, to serve (optional)
1. Heat the oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, uncovered, stirring, for 3 minutes or until the onion softens.
2. Add the combined beans and tomato to the pan and stir until well combined. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Season to taste with red chilli flakes, salt and pepper.
3. Divide the bean mixture among serving bowls. Top with sour cream and coriander. Serve with mixed salad leaves and tortillas, if desired.



I love vibrant coloured dishes
Coriander is another rare food that I cannot swallow so I left it out. I also had some cucumber I wanted to use up so I chopped it up and filled up the tortilla like a taco. It was a really great combination - the hot chilli beans were cooled down with the smooth sour cream and you get a bit of crunch and sweetness with the cucumbers. Nom nom nom!





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