Entertaining Mexican

Spice up your Tuesday night with our prawn and red bean chilli

Name: Prawn and red bean chilli recipe
Yield: 4
Cuisine: /mexican
Ingredients: 2 tbs extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, chopped; 1 red capsicum (seeds removed), finely chopped; 2 chipotle chillies in adobo sauce, chopped, plus 2 tbs adobo sauce; 2 tbs tomato paste; 2 tsp ground cumin; 2 tsp smoked paprika (pimenton); 1 cup (250ml) fish or chicken stock; 400g can chopped tomatoes; 500g green prawns, peeled, chopped; 400g can red kidney beans, rinsed, drained; Coriander, sour cream, flour tortillas & lime wedges, to serve

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by Phoebe Wood

Mar 22, 2021

Add a little kick to your day with this prawn and red bean chilli.

2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 red capsicum (seeds removed), finely chopped
2 chipotle chillies in adobo sauce, chopped, plus 2 tbs adobo sauce
2 tbs tomato paste
2 tsp ground cumin
2 tsp smoked paprika (pimenton)
1 cup (250ml) fish or chicken stock
400g can chopped tomatoes
500g green prawns, peeled, chopped
400g can red kidney beans, rinsed, drained
Coriander, sour cream, flour tortillas & lime wedges, to serve

Method

1.

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 5-6 minutes until onion has softened. Add capsicum and cook, stirring, for 3-4 minutes until capsicum has softened. Add chilli, adobo sauce and tomato paste and cook, stirring occasionally, for 2-3 minutes until lightly caramelised. Stir in cumin, paprika, fish stock and tomato and bring to a simmer. Cook for 12-15 minutes until thickened and reduced.
2.

Add prawn and beans, and simmer for 5 minutes until prawn is cooked through. Season to taste. Scatter with coriander and serve with sour cream, tortillas and limes wedges alongside.

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