Serves 4-6
Ingredients
- 1 large onions, diced fine
- 3-4 cloves fresh garlic, crushed
- a red, a yellow and an orange capsicum, diced
- a tbsp or so of olive oil
- a tin of chopped tomatoes
- a tin of kidney beans, drained (or cook your own)
- a tin of pinto beans, drained (or cook your own)
- a tin of black beans, drained (or cook your own)
- a tin of whole corn kernels, drained
- a decent bundle of fresh green beans
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ¼ tsp cayenne pepper
- 1 cup fresh coriander, rough chopped
- juice of a fresh lime
- Salt and freshly ground pepper
- 1-2 teaspoons chilli flakes, powder or paste to taste
- Freshly cooked brown rice to serve Cashew Cream to dollop on top (recipe below)
Method
Sauté the diced onion in the olive oil for five minutes or until clear. Add the capsicums and the garlic, chilli, cayenne, coriander, cumin, oregano and cook for another five minutes or so. Stir in tomatoes, corn and all the beans. Lower heat and simmer for 30 minutes, adding water little by little if it gets too dry and starts to stick. Season with salt and pepper. Five minutes before serving, add the chopped green beans and let them just cook through so still al dente. Stir in most of the coriander just before serving and leave a handful aside. This chilli can be served on top of brown rice or on its own in a nice deep bowl. Squeeze some fresh lime and then sprinkle with remaining fresh coriander. Then, for the deluxe version add a generous dollop of one or both guacamole and cashew sour cream. Remember to moderate the chilli according to your tastes.
Cashew Cream
To make Cashew Sour Cream, just soak a cup of cashews for a few hours or overnight and pop them in your food processor with approx. ½ cup water, juice of two lemons and salt and pepper. Blend till silky smooth and add more water if you need to get the right consistency.
© Jason Shon Bennet 2011
Find more of Jason Shon Bennet’s delicious healthy recipes at jasonshonbennett.com
