Mexican Chilli Beans
Ingredients
| 20 ml grapeseed oil |
| 1 medium red onion |
| 2 cloves garlic |
| 2 whole capsicums (large diced or sliced) |
| 1 whole green capsicum |
| 1 whole carrot |
| 1 pinch black pepper |
| 1 pinch sea salt |
| ¼ tsp coriander |
| ¼ tsp sweet paprika |
| 2 tsp cumin (ground; or cumin seeds) |
| 1 whole chilli (fresh) |
| 400 g cherry tomatoes (or crushed large tomatoes) |
| 50 g tomato paste (low sodium) |
| 240 g kidney beans (cooked;) |
| 120 g corn kernels |
Preparation
Read full directions on A Splash of Vanilla at http://www.asplashofvanilla.com/2011/02/17/mexican-chilli-beans/
