Recipe

Chilli Beans & Salsa

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Chilli Beans & Salsa

Red kidney beans cooked in a delicious tomato sauce with paprika, chilli and garlic. Served with a tomato, red onion and coriander salsa, sour cream and grated sharp cheddar cheese. 26g carbs and 367 calories per plate.




Ingredients to serve 2

  • 1/2 x red onions - peel and chop finely
  • 1 can x kidney beans
  • 1 can x chopped tomatoes
  • 1 clove x garlic - crush, peel and chop finely
  • pinch x chilli powder
  • 1 x fresh chillies - de-seed and chop finely
  • 1/2 x fresh tomato - chop finely
  • 1/2 x lime - halve and juice
  • 1 tbsp x fresh coriander - chop finely
  • 75ml x sour cream
  • 30g x mature cheddar - grate coarsely
  • 1 tsp x xylitol (low carb sugar substitute)
  • 1/2 tbsp x olive oil (for the salsa)
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x red onions - peel and chop finely
  • 2 cans x kidney beans
  • 2 cans x chopped tomatoes
  • 2 cloves x garlic - crush, peel and chop finely
  • pinch x chilli powder
  • 2 x fresh chillies - de-seed and chop finely
  • 1 x fresh tomato - chop finely
  • 1 x lime - halve and juice
  • 2 tbsp x fresh coriander - chop finely
  • 150ml x sour cream
  • 60g x mature cheddar - grate coarsely
  • 2 tsp x xylitol (low carb sugar substitute)
  • 1 tbsp x olive oil (for the salsa)
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Put a few glugs of olive oil in a pan on medium to high heat. Add half of the onion and fry for 4 or 5 minutes until translucent. Add the garlic and chilli powder and stir for a minute. Add the canned tomatoes, kidney beans and xylitol. Simmer gently for about 10 minutes. Season to taste.

Step 2

Mix the fresh tomato, half of the onion, olive oil, coriander, chilli, lime juice and a little salt in a bowl to make up the salsa.

Step 3

To serve, spoon a serving of chilli beans onto each plate, top with grated cheese and a dollop of sour cream. Add a portion of salsa on the side