Name: Chilli beans with chimichurri
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 chipotle chillies; 1/2 cup (125ml) boiling water; 1 tablespoon olive oil; 1 large brown onion (200g), chopped finely; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon mexican chilli powder; 400 gram canned red kidney beans, drained, rinsed; 400 gram canned chickpeas (garbanzo beans), drained, rinsed; 2 x 400g cans diced tomatoes; 1/4 cup (60ml) water; 1/2 cup fresh coriander sprigs, to serve; 1/4 cup (60g) sour cream, to serve; Tortilla crisps; 4 x 17cm white corn tortillas, quartered; cooking oil spray; 1/2 teaspoon sweet paprika; Chimichurri; 1/2 small red onion (50g), chopped finely; 1 clove garlic, chopped finely; 1/2 teaspoon sweet paprika; 1/2 cup (125ml) olive oil; 1 1/2 tablespoon red wine vinegar; 1/2 cup finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh oregano

Ingredients

2 chipotle chillies

1/2 cup (125ml) boiling water

1 tablespoon olive oil

1 large brown onion (200g), chopped finely

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon mexican chilli powder

400 gram canned red kidney beans, drained, rinsed

400 gram canned chickpeas (garbanzo beans), drained, rinsed

2 x 400g cans diced tomatoes

1/4 cup (60ml) water

1/2 cup fresh coriander sprigs, to serve

1/4 cup (60g) sour cream, to serve

Tortilla crisps

4 x 17cm white corn tortillas, quartered

cooking oil spray

1/2 teaspoon sweet paprika

Chimichurri

1/2 small red onion (50g), chopped finely

1 clove garlic, chopped finely

1/2 teaspoon sweet paprika

1/2 cup (125ml) olive oil

1 1/2 tablespoon red wine vinegar

1/2 cup finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh oregano

Method

1.Place chillies in a small heatproof bowl, cover with the boiling water; stand 20 minutes. Coarsely chop chillies; discard stems. Blend or process chopped chillies with soaking liquid until smooth.

2.Meanwhile, make tortilla crisps: Preheat oven to 200°C. Spray tortillas with oil; sprinkle with paprika. Place on an oven tray; bake for 5 minutes or until crisp.

3.Make chimichurri: Combine ingredients in a small bowl; season to taste.

4.Heat oil in a large saucepan over medium heat; cook onion, stirring, for 5 minutes or until onion softens. Add cumin, ground coriander and chilli powder; cook, stirring, for 1 minute or until fragrant.

5.Add beans, chickpeas, chipotle mixture, tomatoes and the water; bring to the boil. Reduce heat; cook, for 15 minutes or until sauce thickens.

6.Serve chilli beans topped with chimichurri and fresh coriander, and with tortilla crisps and sour cream.

Serve with guacamole and lime wedges. Omit sour cream when serving if following a vegan diet.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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