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Liven up your midweek meals with this smoky chipotle adzuki bean chilli. Serve with long-grain rice and a wedge of lime for a super simple, vegetarian family favourite. See method
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1. Heat the oil in a large flameproof casserole dish or saucepan over a medium heat and fry the onion, celery and peppers for 10 mins or until softened, stirring regularly. Add the garlic and coriander stalks; fry for 2 mins more, stirring regularly.
2. Stir in the paprika and chipotle chilli paste; fry for 1 min. Add the tinned tomatoes, breaking them up with the back of the wooden spoon, then add the beans along with the liquid in the tins. Bring to the boil, then reduce the heat to low and simmer for 25 mins until thick and rich. Season with pepper to taste.
3. Spoon into bowls with rice and natural yogurt, if you like. Scatter over the coriander leaves and serve with lime wedges to squeeze over.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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