Spicy bean hotpot

Delight in the low-fat, vegetarian dinner that is filling to the appetite, not the waistline!

Recipe «Spicy bean hotpot» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 1 red capsicum, halved, deseeded, finely chopped, 2 tsp finely chopped deseeded fresh jalapeno chilli, 1 garlic clove, crushed, 1/2 tsp ground cumin , 220g frozen corn kernels, 1 x 800g can diced tomatoes, 1 x 420g can red kidney beans, rinsed, drained , Salt & freshly ground black pepper, 75g light sour cream, to serve, Fresh coriander sprigs, to serve, Serve with rice pilaf.

Ingredients:

• 2 tsp olive oil 
• 1 red capsicum, halved, deseeded, finely chopped 
• 2 tsp finely chopped deseeded fresh jalapeno chilli 
• 1 garlic clove, crushed 
• 1/2 tsp ground cumin 
• 220g frozen corn kernels 
• 1 x 800g can diced tomatoes 
• 1 x 420g can red kidney beans, rinsed, drained 
• Salt & freshly ground black pepper 
• 75g light sour cream, to serve 
• Fresh coriander sprigs, to serve 
• Serve with rice pilaf 

Instructions

1. Heat the oil in a large saucepan over medium-high heat. Add the capsicum, chilli and garlic and cook, stirring, for 2 minutes or until tender.
2. Add the cumin and cook, stirring, for 30 seconds or until aromatic. Add the corn, tomato and kidney beans and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
3. Divide the rice pilaf among serving bowls. Top with the spicy bean hotpot and a dollop of sour cream. Sprinkle with coriander sprigs and serve immediately.