Stews
Red Bean and Corn Chilli
A rich, gently spicy chilli packed with red beans and sweetcorn.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Sauté the chopped onion and pepper in the oil for 5 minutes. Add the garlic, cumin and paprika.
- Add the drained beans, sweetcorn and tomatoes, plus a splash of water if needed.
- Simmer over medium heat for 20 minutes, stirring occasionally.
- Taste, add chilli flakes if desired and serve with rice.
- Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Prepare onions, vegetables and liquid before turning on the heat so nothing burns while you chop.
- Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
- About two-thirds through, test the largest potato piece or several grains. If firm, keep simmering and add a little hot water as needed.