Let's Go Mexico

The weather’s turning, and we need a quick fix.

2 x 400g tins red kidney beans
2 x 400g tins black beans
15ml olive oil
1 red onion, chopped
2 garlic cloves, chopped
2 green chillies, chopped (remove the white membrane and seeds if you're not into too much heat) 
5ml cayenne pepper or chilli powder or smoked dried chilies (I used both)
15ml cumin power
15ml ground coriander
10ml mixed spice
2 x 400g chopped tomatoes
1 tin tomato paste
750ml vegetable stock, made according to instructions
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tin corn kernels
A handful of chopped parsley
Grated cheddar cheese
250ml Sour cream
1 punnet guacamole or 2 avocados mashed and seasoned with crushed chilli, lemon juice, salt and cracked black pepper
One lime cut into quarters to squeeze over individual portions
Extra fresh chillies to cut for extra heat.

 

Method:

In a large saucepan, fry the chopped onions; add the seasonings, chilli, and garlic. Sauté for 2 minutes, then stir in the tomato paste and chopped tomatoes. Cook for a few minutes, then add the chopped bell peppers. Pour in the stock and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the drained beans and corn, then simmer for another 10 minutes. Top with chopped parsley.

Serve your soup; add dollops of cream, grated cheese, guacamole and lime juice.

Serve with garlic bread, stone-ground bread or crispy Nachos. 

The ingredients are mainly pantry staples, making it easy to prepare and perfect for camping or quick self-catering holidays, helping you feel resourceful and ready to cook anytime.





This recipe is my take on a flavourful bowl of Chowder I enjoyed during my trip to Sayulita, Mexico, inviting you to taste travel and discovery in your own kitchen.