Mexican Chilli Beans with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbspn sunflower oil (or similar)1 medium onion, chopped2 cloves garlic, crushedhalf-cup coarsely chopped green bell pepper (capsicum)half-cup coarsely chopped red bell pepper (capsicum)1.5 tbspn Mexican-style red chilli powder (or to taste)1 cup fresh mushrooms, sliced1 tbspn fresh basil, finely chopped (or 1 tspn dried)1 tbspn fresh oregano, finely chopped (or 1tbsn dried)1 400g can tomatoes (unsalted)500ml water1 400g can red kidney beans, draineddash salt1 tspn pepper
1. Heat oil in medium pan over medium-low heat
2. Add garlic, onion and red and green peppers and cook until onion is transparent.
3. Add chilli powder and stir through mixture until coated
4. Stir in mushrooms and cook until these are just soft
5. Remove pan from heat and stir in tomatoes, basil and oregano (break up whole tomatoes with a wooden spoon)
6. Return pan to low heat, bring mixture to simmer
7. Gradually add water, stirring all the while
8. Simmer for approximately 10 minutes, until mixture has thickened to thin salsa-type consistency
9. Stir through drained kidney beans, salt and pepper and cook through (approximately 5 minutes).
Serve over rice or jacket potato, accompanied by a few slices of avocado and topped with dollop of extra-light sour cream or non-fat yoghurt or grated low-fat cheese.
Makes 4 serves of approximately 1 cup.
Number of Servings: 4
Recipe submitted by SparkPeople user GANDER.
2. Add garlic, onion and red and green peppers and cook until onion is transparent.
3. Add chilli powder and stir through mixture until coated
4. Stir in mushrooms and cook until these are just soft
5. Remove pan from heat and stir in tomatoes, basil and oregano (break up whole tomatoes with a wooden spoon)
6. Return pan to low heat, bring mixture to simmer
7. Gradually add water, stirring all the while
8. Simmer for approximately 10 minutes, until mixture has thickened to thin salsa-type consistency
9. Stir through drained kidney beans, salt and pepper and cook through (approximately 5 minutes).
Serve over rice or jacket potato, accompanied by a few slices of avocado and topped with dollop of extra-light sour cream or non-fat yoghurt or grated low-fat cheese.
Makes 4 serves of approximately 1 cup.
Number of Servings: 4
Recipe submitted by SparkPeople user GANDER.
Nutritional Info Amount Per Serving
- Calories: 171.2
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 541.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 10.2 g
- Protein: 7.9 g
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