Five Can Chilli

    45 minutes

    Quick, easy, and plentiful, this chilli can be reincarnated night after night with nachos, wraps, pita bread... and first time around my man had no idea there was no meat in it!


    Nelson-Marlborough, New Zealand
    1 person made this

    Serves: 5 

    • 2 tbsp Olive oil
    • 1 Onion
    • 2 Cloves of Garlic
    • 2 cans Black beans, drained and rinsed
    • 2 cans Chopped tomatos
    • 1 can Corn kernels
    • 2 tbsp Tomato paste
    • 2 tsp Sugar
    • 2 tsp Chilli powder
    • 2 tsp Cumin
    • 1 Green capsicum, chopped

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Saute onion and garlic in oil, until onion is clear.
    2. Add canned ingredients, tomato paste, sugar, and spices. Stir, heat to boiling, then reduce heat to simmer.
    3. Add capsicum and continue to simmer until tender.
    4. Serve with pita pockets, salad, and yoghurt or light sour cream. Also great with tortillas, or as nacho's.


    Cans used in this recipe are all around 390-410g, whatever is cheap/available.


    For children you will want to halve or quarter the chilli powder to taste, or even remove a serving to cook separately before adding the chilli to the main pot!

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