Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bean chilli with toasted sweetcorn mash. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Bean chilli with toasted sweetcorn mash is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Bean chilli with toasted sweetcorn mash is something which I have loved my whole life. They are fine and they look fantastic.
Great recipe for Bean chilli with toasted sweetcorn mash. This is a regular in our house, we tend to do mexican food on a Friday (tacos, fajitas, enchiladas, nacho bakes), and this is the only one I make vegetarian. Also, don't miss out on the sweetcorn mash - it completely makes the dish and it. Pour in the vegetable broth and water.
To begin with this recipe, we must prepare a few ingredients. You can cook bean chilli with toasted sweetcorn mash using 23 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bean chilli with toasted sweetcorn mash:
- Take 1 onion
- Make ready 2 cloves garlic
- Make ready 2 tsp cumin
- Prepare 2 tsp paprika
- Take 1 tsp chili powder
- Make ready 1 tin chopped tomatoes
- Make ready 300 ml water
- Take 1 tbsp white wine vinegar
- Take 1 tbsp cocoa powder
- Make ready 1 tbsp honey (or golden syrup)
- Prepare 2 tsp chipotle paste
- Make ready 2 tins beans (I used black beans and kidney beans)
- Make ready Black pepper
- Prepare Sweetcorn mash
- Make ready 200 g sweetcorn (tinned or frozen)
- Take Butter
- Make ready 50 g grated mature cheese
- Get 1/2 lime
- Make ready Fresh chilli/sriracha sauce/sambal oelek/chilli flakes
- Prepare For serving
- Take Tortilla wraps
- Make ready Creme fraiche/sour cream
- Prepare Lime wedges
Toast chilis in dry pan until slightly smoky, add water and simmer until softened, drain and reserve water. Then puree in blender, using reserved water to adjust to a paste. Using a potato masher, mash the chili until about half of the beans are broken up. To freeze: cool chili, place in a freezer-safe storage container and freeze.
Steps to make Bean chilli with toasted sweetcorn mash:
- Chop onion and garlic and fry in a bit of oil until soft. Add the cumin and paprika and fry for another minute.
- Add the rest of the ingredients for the chilli but lime to the pot and let simmer without lid for 20 minutes. I like my beans nice and mushy so I usually let it simmer for quite a while (up to an hour) and break them up with a wooden spoon.
- For the sweetcorn mash: Put sweetcorn (drain if it's tinned) in a frying pan with a generous amount of butter. Cook on medium heat while stiring frequently until the sweetcorn is golden with some brown spots on it.
- Note: the amount of sweetcorn doesn't have to be exactly 200g, anything close to it is fine!
- Put the sweetcorn in a blender with the cheese, juice from ½ lime and a small amount of your favourite chilli (I always use ½ tsp sriracha chilli sauce). Mix for a minute until you have a nice creamy paste. (If you don't have a blender: just serve the toasted sweetcorn and cheese as they are, that will taste just as nice 😋).
- Serve with tortilla wraps and creme fraiche or sour cream!
Using a potato masher, mash the chili until about half of the beans are broken up. To freeze: cool chili, place in a freezer-safe storage container and freeze. To use, partially thaw chili in the refrigerator overnight. Add to a saucepan and heat until warm, stirring occasionally. Mashed beans with chili and roasted pepper is one of those recipes I can always make, because they taste so good.
So that’s going to wrap it up with this special food bean chilli with toasted sweetcorn mash recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
