Chilli Beans, Couscous and Tomato Salsa
Serves: 4
  • olive oil
  • 1 small red onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 red capsicum, finely diced
  • 2 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • 1 chipotle chilli in adobo sauce, finely chopped (or ½ teaspoon chilli powder)
  • salt
  • ¼ teaspoon freshly ground black pepper
  • 2 x 400g tins, whole peeled tomatoes
  • 3 x 410g tins, red kidney beans, rinsed and drained
  • couscous or brown rice
  • greek yoghurt or sour cream, to serve
  • 1 x 200g jar jalapeños
  • ½ bunch fresh coriander
  • 2 spring onions
  • 250g cherry tomatoes
  1. Heat 2 tablespoons of olive oil in a large pan and gently fry the onion, carrot , capsicum and garlic until soft and tender.
  2. Add the spices, pepper and chipotle chilli and cook for a further couple of minutes.
  3. Tip in the tins of tomatoes and break them up with a spoon so they are no longer whole . Fill one of the tomato tins with water and add to the pan and stir.
  4. Add the tins of beans and stir everything together. Bring to the boil and then turn down to a simmer. Leave to cook for 20 minutes.
  5. Season with salt and let it simmer until the chilli is nicely thickened. Check seasoning and serve with couscous or brown rice, salsa and sour cream.
  1. Tip the jalapeños and their liquid into a blender and rip in the coriander. Blend until smooth, then return to the jar.
  2. Roughly chop the tomatoes, trim and finely slice the spring onions and place both in a bowl. Add 2 tablespoons of the jalapeño sauce, and stir to combine.
Recipe by Villiers Brown at