Chilli beans with chimichurri

Spice up dinner tonight with these delicious, nourishing chilli beans with chimichurri - a great option for a quick and tasty vegetarian meal!

  • 30 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Chilli beans with chimichurri
  • 2 chipotle chillies
  • 1/2 cup (125ml) boiling water
  • 1 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon mexican chilli powder
  • 400 gram canned red kidney beans, drained, rinsed
  • 400 gram canned chickpeas (garbanzo beans), drained, rinsed
  • 2 x 400g cans diced tomatoes
  • 1/4 cup (60ml) water
  • 1/2 cup fresh coriander sprigs
  • 1/4 cup (60g) sour cream
Tortilla crisps
  • 4 x 17cm white corn tortillas, quartered
  • cooking oil spray
  • 1/2 teaspoon sweet paprika
  • 1/2 small red onion (50g), chopped finely
  • 1 clove garlic, chopped finely
  • 1/2 teaspoon sweet paprika
  • 1/2 cup (125ml) olive oil
  • 1 1/2 tablespoon red wine vinegar
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoon finely chopped fresh oregano


Chilli beans with chimichurri
  • 1
    Place chillies in a small heatproof bowl, cover with the boiling water; stand 20 minutes. Coarsely chop chillies; discard stems. Blend or process chopped chillies with soaking liquid until smooth.
  • 2
    Meanwhile, make tortilla crisps: Preheat oven to 200°C. Spray tortillas with oil; sprinkle with paprika. Place on an oven tray; bake for 5 minutes or until crisp.
  • 3
    Make chimichurri: Combine ingredients in a small bowl; season to taste.
  • 4
    Heat oil in a large saucepan over medium heat; cook onion, stirring, for 5 minutes or until onion softens. Add cumin, ground coriander and chilli powder; cook, stirring, for 1 minute or until fragrant.
  • 5
    Add beans, chickpeas, chipotle mixture, tomatoes and the water; bring to the boil. Reduce heat; cook, for 15 minutes or until sauce thickens.
  • 6
    Serve chilli beans topped with chimichurri and fresh coriander, and with tortilla crisps and sour cream.


Serve with guacamole and lime wedges.