Ingredients
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1 medium onion, diced
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1 celery stick, sliced
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1 red pepper, diced
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3 garlic cloves, chopped
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2 spring onions, chopped
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2 tsp cumin powder
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1 tbsp olive oil
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1/2 tsp chilli powder
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1 tsp smoked paprika
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150g corn (tinned or frozen)
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240g (1 tin) red kidney beans
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500g tomato passata
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1000ml vegetable stock
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1 pouch Spicy Mexican Express (or Pearl & Black)
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Sour Cream
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Avocado
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Tortilla crisps (optional)
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Fresh coriander
Method
Fry the diced onion on medium heat in olive oil for 5 minutes, until soft and translucent. Add celery, pepper, spring onions and let them fry for a couple of minutes. Add garlic, cumin, paprika and chilli powder. Stir well. Pour in vegetable stock, beans, corn and tomato passata and bring it to a boil. Reduce heat and let it simmer for 25/30 minutes. Add salt and pepper. Serve with Quinoa, a dollop of sour cream, avocado, fresh coriander and tortilla crisps.
