MEXICAN CHILLI BEANS

• porsi: PREP + COOK TIME 45 MINU

Bahan-bahan

2 tablespoons olive oil

1 large onion (200g), chopped coarsely

2 trimmed celery stalks (200g), chopped finely

1 medium yellow capsicum (bell pepper) (200g), chopped coarsely

1 large red capsicum (bell pepper) (350g), chopped coarsely

2 fresh long red chillies, chopped finely

3 cloves garlic, crushed

1 tablespoon smoked paprika

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons oregano leaves

2 cups (500ml) vegetable stock

400g (12/oz) can diced tomatoes

400g (12/oz) can four-bean mix, drained, rinsed

40g (1/oz) dark chocolate (70% cocoa), grated

¾ cup (90g) finely grated vintage cheddar (see tip) corn chips and lime wedges, to serve

Petunjuk

1 Heat oil in a large heavy-based saucepan over medium heat; cook onion, celery and capsicums, stirring, for 6 minutes or until softened. Add chilli, garlic, paprika, coriander, cumin and organs, cook, stirring, for 1 minute or until fragrant.

2 Add stock, tomatoes and beans to pan; bring to the boil over high heat. Reduce heat to low; simmer, stirring occasionally, for 10 minutes or until thickened. Add the chocolate; cook, stirring, for 5 minutes or until mixture is dark and glossy. Season to taste.

3 Serve the chilli bean mixture with cheddar, corn chips and lime wedges.

Catatan

• tip Check the ingredient list to ensure the brand of cheese you buy is suitable for vegetarians.

• serving idea Serve with guacamole and coriander sprigs.

• keep Refrigerate chilli bean mixture for up to 3 days. Freeze for up to 3 months.