Black bean chiliCourse: Main Food Recipes, Mexican Kitchen
salt and pepper
vegetable stock powder
- I didn’t really measure any ingredients but you can eyeball it, so you can also adjust it to your taste (for example how spicy you like it).
- Start by frying your onion and garlic for a few minutes, then add in your beans and corn. Next in is the tomato purée and all the seasonings, stir well and cook down until it reaches your desired consistency.
- Add stock powder and water throughout to give it some extra flavor and make sure it doesn’t stick to the pan.
- Serve with rice and a good ol’ dollop of source cream. A squeeze of lime and some spring onions sprinkled on top and you’re good to go.