A rich and smoky seasoning mix with chipotle, cumin and coriander seed for creating a delicious bean and vegetable chilli.
Heat 1 tbs oil and fry onion for 4-5 mins, until softened. Stir in courgette, pepper and seasoning and fry tor a further few mins.
Squeeze in tomato puree and stir in tomatoes, kidney beans and 125ml (4fl oz) water.
Bring to a simmer, cook for 15-20 mins, until nice and thick, stirring occasionally.
Feeling Inspired? Top with avocado, lime wedges and a fresh tomato and red onion salsa spiced with Schwartz Crushed Chillies.
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