POLOKWANE – While most people enjoy a bit of heat with their meals, finding the right balance of flavours to accompany the heat is important as you don’t want the chilli to overpower the dish.
Ingredients
- 45ml olive oil
- 2 onions, chopped
- 3 cloves garlic, crushed
- 2 red chillies, finely chopped (seeded)
- 2 green chillies, finely chopped (seeded)
- 1 x KNORR Vegetable Stock Pot
- 15ml tomato paste
- 10ml chilli powder
- 400g tin red kidney beans, drained and rinsed
- 400g tin tomatoes, chopped
- 250ml water
- 2ml Robertsons Freshly Ground Black Pepper
- 60ml sour cream
- 30ml coriander, chopped
Method
- Heat the oil in a large saucepan. Add the onion and cook for 4-5 minutes on medium heat until softened but not brown. Add the garlic, red chillies and green chillies and cook for a further 4-5 minutes, until onions starts to brown.
- Add the Knorr Vegetable Stock Pot, tomato paste and chilli powder. Cook for 2-3 minutes, stirring well.
- Add the kidney beans, tomatoes, water and black pepper. Stir well, bring to the boil then simmer on a low heat for 15-20 minutes, until sauce starts to thicken.
- To serve, top with sour cream and sprinkle with coriander.
This recipe was provided by What’s for Dinner.
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