I called this 'number 2' as I already did a similar recipe a while ago. I went back and labeled that 'number 1' There are lots of different ways of doing chilli sin carne. The variations around the theme of chillies and red kidney beans are endless, but I don't think I'll post another soon. Two should be enough.
I haven't specified the amount of chilli to use. Chilli powders differ in intensity and everyone has different ideas of how hot a chili dish should be. About a third to a half of a teaspoon is a good start, but be careful.
These quantities will feed three or four, served with rice - more if you add a selection of side dishes (see below for suggestions).
Ingredients
About 250g of red beans (about a standard can)
About 150-200g of sweet corn
A
couple of peppers (one red, one green if possible)
1 onion
1 carrot
2 or 3 cloves of garlic
3 or 4 tomatoes
Red chilli powder, or some crushed chillies
A half-teaspoon of whole cumin seeds
A half teaspoon of whole coriander seeds
A pinch of dried oregano
Oil
Salt
Chop the onion and fry in oil, along with the cumin seeds, for a few minutes to soften the onion and then add roughly chopped carrot. Fry for a few minutes more then add finely chopped garlic and peppers cut into fairly large pieces. After another few minutes, add the drained and rinsed beans and corn. Stir, turn down the heat a little and cover the pan. After four or five minutes stir the ingredients again, then scatter chopped tomatoes over the top, along with a little salt, crushed coriander seeds and a pinch of oregano. Cover the pan again and leave to cook for another four or five minutes.
You can serve this dish on it's own, just with bread or maybe steamed rice. I sometimes like to serve it with guacamole, re-fried beans and a simple salsa made of chopped tomatoes and green coriander. You could also add some lettuce leaves and plain yoghurt. If I can find some taco shells I'll heat them up and let everyone stuff their own. That's fun .