Chilli Beans

Chilli Beans

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A warming, hearty chilli beans recipe. Kidney beans are cooked with tomatoes and a Knorr Vegetable Stock Pot for maximum flavour, before adding chillies and garlic for the spicy kick. Serve with sour cream and coriander.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time40 minutes


  • 45 ml Olive oil
  • 2 Onions, chopped
  • 3 Cloves crushed garlic
  • 2 Red chillies, seeded and finely chopped
  • 2 Green chillies, seeded and finely chopped
  • 1 Knorr Vegetable Stock Pot
  • 15 ml Tomato paste
  • 10 ml Chilli Powder
  • 400 g Tin red kidney beans, drained and rinsed
  • 400 g Tin chopped tomatoes
  • 250 ml Water
  • 2 ml Robertsons Black Pepper
  • 60 ml Sour cream
  • 30 ml Chopped coriander


  • Heat the oil in a large saucepan. Add the onion and cook for 4-5 minutes on medium heat until softened but not brown. Add the garlic, red chillies and green chillies and cook for a further 4-5 minutes, until onions starts to brown.
  • Add the Knorr Vegetable Stock Pot, tomato paste and chilli powder. Cook for 2-3 minutes, stirring well.
  • Add the kidney beans, tomatoes, water and black pepper. Stir well, bring to the boil then simmer on a low heat for 15-20 minutes, until sauce starts to thicken.
  • To serve, top with sour cream and sprinkle with coriander.
  • Serve with steamed rice and a creamy guacamole.