Chili Con Elote (Chili With Corn) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a quick vegan recipe which makes a great filling for flour tortillas or served with rice. I like it with a baked sweet potato. Ingredients:
2 onions |
2 garlic cloves |
1 large sweet pepper |
285 ml vegetable stock |
2 1/2 tablespoons tomato paste |
285 g cooked corn |
2 (400 g) cans kidney beans |
2 teaspoons cumin |
2 teaspoons paprika |
2 teaspoons chili powder |
freshly grated black pepper |
Directions:
1. Chop the onion and garlic and fry gentle for a few minutes.
2. Chop the bell pepper, add to the pan and fry for 2-3 minutes longer.
3. Add the stock and tomato paste and bring to the boil. Add the corn and lower the heat to a simmer.
4. Mash half of the beans and add both the mashed and the whole beans to the pan.
5. Stir and simmer for 15 minutes.
6. Serve.
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