Quick Two-Bean Chilli
(Chilli con Carne minus the Carne)

Hello #LoyalRoyals

Plant-powered eating is gaining pace, and we’re loving it! So much so, that we’ve taken the classic Chilli con Carne and turned it into a feast with all the trimmings that everyone will love.  

The best bit about this recipe? Cook up a big batch of these spicy beans and use them again tomorrow in the form of our Plant-Powered Bowls – another one of the great recipes in the Cook Once Eat Twice series. 

In Mexico, they say ‘buen provecho’ before tucking in!
HRH Kathleen

You will need

For the beans
1 Tbsp olive oil
1 red onion, chopped
200 g mushrooms, chopped
2 red or yellow peppers
3 garlic cloves, crushed
1 Tbsp smoked paprika
1 red chilli, chopped
½ jar Pesto Princess Sundried Tomato Pesto
2 tins chopped tomatoes
1 tin black beans
1 tin cannellini beans or red kidney beans

For the sweet potato mash
1–2 sweet potatoes, peeled and cooked
2 Tbsp olive oil
½ jar Pesto Princess Chimichurri
4 spring onions, chopped

The extras
2 tomatoes
½ red onion
1 cup sour cream, Greek yoghurt or a plant-based alternative like cashew cream
1 large packet corn chips
1 avocado, chopped
Bunch of fresh coriander, washed and picked
Lime wedges

How to

1. In a hot plan, sauté the onion, mushrooms and peppers in olive oil until they are soft and fragrant.

2. Add the garlic, smoked paprika, chilli, Pesto Princess Sundried Tomato Pesto, tinned tomatoes and beans and simmer for 20 minutes. Once cooked, set two cups of these delicious beans aside for tomorrow’s Plant-Powered Bowls.

3. Mash the hot sweet potato with olive oil. Swirl the Pesto Princess Chimichurri through the mash and sprinkle with chopped spring onions.

4. Serve the beans and Chimichurri mash with fresh bowls of chopped avocado, tomatoes and onion, corn chips, coriander, sour cream and lime.

Let everyone dig in and enjoy!

Serves 4 as a main plus 4 for the next day.

Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.
Food Assistant: Bianca Strydom.