COMMUNITY CHILLI WITH SPINACH, BEANS & CORN

Recipes | June 12, 2018 | By

COMMUNITY CHILLI WITH SPINACH, BEANS & CORN
Serves 5
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1x cup stock (1 cube veg stock mixed into 1 cup of hot water)
  2. 1x onion, peeled and finely chopped
  3. 1 ½ x teaspoon garlic, minced
  4. 2x teaspoons ground cumin spice
  5. 2x teaspoons paprika spice
  6. 1x teaspoon turmeric spice
  7. 4x chopped tomatoes
  8. 1x tin (410g) baked beans / fresh beans
  9. 3 packed cups spinach (150g), washed, cored and sliced into strips
  10. ¼ teaspoon salt and pepper (for taste)
  11. 1x tin (410g) corn, drained / fresh corn, cut off the cob
  12. 1x teaspoon chilli flakes (more if you want a spicy kick)
  13. 2 tablespoons (50 grams sachet) tomato puree
Instructions
  1. In a large pan/ pot, fry the chopped onion in 2 tablespoons of stock over medium heat until soft and sweet (about 10 minutes). Add more stock (2 tablespoons at a time) every time you see the onion starts to stick to the bottom of the pan.
  2. Add the garlic and spices (cumin, paprika, and turmeric). Add more stock (2 tablespoons at a time) and mix well to create a paste in the pot. Continue until all the stock is done.
  3. Add the chopped tomatoes, baked beans and spinach. Mix well and let it simmer on the stove over low heat until the spinach is cooked (about 10 minutes). Stir continuously.
  4. Add the corn, chilli flakes and tomato puree and stir well. Cook for another 5 minutes.
  5. Add the salt and pepper for taste.
  6. Serve hot with lettuce cups or starch (cooked rice, mash potato, pap, couscous or samp corn) or with steamed vegetables.
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