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Mexican hotpot
Prep: 10 min Cook: 40 min Servings: 6by Easy Cook - Laka kuharica509 recipes>A colorful, satisfying bowl of chili that will warm up even the most dedicated meat eaters from the inside out. Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tbs olive oil
- 300 g chickpeas, dried
- 260g peeled tomatoes (canned 400 g)
- 4 tbs spice mix for chili (con carne)
- ½ tsp sea salt
- 1 l water
- 350 g red beans (420g), washed and drained
- 200 g sweet corn, washed and drained
- ½ cup tomato puree
- 1 tbs sugar
- ½ tsp hot chilli powder
Directions
3.Add chickpeas, peeled tomatoes, and spice mix for chili, salt and water. Stir, bring to the boil, then reduce heat and cook for 30 minutes on low or until the chickpeas are tender.Useful Links
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