Three-bean chili — Mexican — made for useful leftovers

Serves 4

Ingredients

• 3 cans mixed beans, rinsed
• 1 can (796 ml) crushed tomatoes
• 1 bell pepper, diced
• 2 cups corn
• 1 tbsp avocado oil
• 1 lime, zest and juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• Fresh herbs or lemon wedges, to serve

5 steps

Method

1. Warm a large pot over medium heat. Prep and measure all ingredients.
2. Cook the aromatic vegetables with the oil for 5 minutes without deeply browning.
3. Add the seasonings, stir for 30 seconds, then add the main ingredients and liquid.
4. Bring to a gentle simmer, partially cover, and cook for about 25 minutes until tender.
5. Adjust the texture with a little water, taste, and garnish just before serving.