Mexican Bean Chilli w/ Baked Potato Wedges

4 Servings 

Ingredients:

• 1x can black beans (or you can also use dry black beans, use 3/4 cup soaked overnight, then boil before cooking)
• 4 Medium Potatoes
• 1/2 Cup Frozen Corn
• 1 Medium Capsicum (any colour but I mainly use red)
• 2-3 Handfull Mushrooms (button or portobello)
• 3 Garlic Cloves
• 1 Medium Red Onion
• 1x Tomato 

• 1x Tomato
• 1x concentrated tomato paste
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Ground Cumin
• Dash of soy sauce
• Vegetable stock
• Salt & Pepper
• 3/4 cup Water
• Avocado
• Coriander

Method

1. Cut potatoes into wedges and soak in cold water for at least half an hour
2. Preheat oven to 200C
3. Dice the rest of the vegetables and rinse beans thoroughly
4. Drain and pat potatoes dry with clean tea towel or paper towel.
5. Line baking tray w/ baking paper, evenly lay potato wedges, coat with olive oil and salt and pepper and place in oven for about 20-30 mins.
6. In a large pot, put dash of vegetable oil and place garlic and onion until onion is well caramalised
7. Then add diced tomatoes
8. Once tomatoes are completely mashed into mixture, add black beans (you want the black beans to cook thoroughly or you’ll be farting heaps!)
9. Then add mushrooms and stir for about 2 mins. Also check on your baked potatoes!
10. Then add the diced capsicum and frozen corn. Stir until corn is cooked / no longer frozen
11. Add in tomato paste, spices and dash of soy sauce, then stir more.
12. Dissolve vegetable stock in water, then add into mixture
13. Let simmer for another 5 mins. Then you’re done!
14. Serve with a side of baked potatoes and top with diced avocado and coriander!

Good luck!

B