Bean chilli with toasted sweetcorn mash

Hello everybody, it is John, welcome to our recipe page. Today, we're going to make a special dish, Bean chilli with toasted sweetcorn mash. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Bean chilli with toasted sweetcorn mash is 4 portions. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can have Bean chilli with toasted sweetcorn mash using 23 ingredients and 6 steps. Here is how you can achieve it.

This is a regular in our house, we tend to do mexican food on a Friday (tacos, fajitas, enchiladas, nacho bakes), and this is the only one I make vegetarian. Also, don't miss out on the sweetcorn mash - it completely makes the dish and it is absolutely delicuos!

Ingredients and spices that need to be Prepare to make Bean chilli with toasted sweetcorn mash:

1. 1 onion
2. 2 cloves garlic
3. 2 tsp cumin
4. 2 tsp paprika
5. 1 tsp chili powder
6. 1 tin chopped tomatoes
7. 300 ml water
8. 1 tbsp white wine vinegar
9. 1 tbsp cocoa powder
10. 1 tbsp honey (or golden syrup)
11. 2 tsp chipotle paste
12. 2 tins beans (I used black beans and kidney beans)
13. Black pepper
14. Sweetcorn mash
15. 200 g sweetcorn (tinned or frozen)
16. Butter
17. 50 g grated mature cheese
18. 1/2 lime
19. Fresh chilli/sriracha sauce/sambal oelek/chilli flakes
20. For serving
21. Tortilla wraps
22. Creme fraiche/sour cream
23. Lime wedges

Steps to make to make Bean chilli with toasted sweetcorn mash

1. Chop onion and garlic and fry in a bit of oil until soft. Add the cumin and paprika and fry for another minute.
2. Add the rest of the ingredients for the chilli but lime to the pot and let simmer without lid for 20 minutes. I like my beans nice and mushy so I usually let it simmer for quite a while (up to an hour) and break them up with a wooden spoon.
3. For the sweetcorn mash: Put sweetcorn (drain if it's tinned) in a frying pan with a generous amount of butter. Cook on medium heat while stiring frequently until the sweetcorn is golden with some brown spots on it.
4. Note: the amount of sweetcorn doesn't have to be exactly 200g, anything close to it is fine!
5. Put the sweetcorn in a blender with the cheese, juice from ½ lime and a small amount of your favourite chilli (I always use ½ tsp sriracha chilli sauce). Mix for a minute until you have a nice creamy paste. (If you don't have a blender: just serve the toasted sweetcorn and cheese as they are, that will taste just as nice 😋).
6. Serve with tortilla wraps and creme fraiche or sour cream!

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