Main Dishes Recipes

Chilli Bean Burritos & Corn Salsa

12th January 2015


My husband and I are really quite carnivorous, but recently are really looking to start eating less meat, especially on weeknights. This Bean Chilli recipe was born out of wanting to use up some store cupboard items at the end of the week before the next shopping trip. I used flageolet and kidney beans for this chilli, but you could use a mixture of whatever beans you had in the cupboard (haricot, butter beans, or chickpeas would work too). We like quite a kick to our food, but you could also tone down the spice by adding a little less cayenne pepper or omitting the tabasco. The salsa adds a tangy sharpness that cuts through the chilli making it a more rounded meal.

Serves 2

For the Chilli:

  • 400g mixed beans
  • 1 stick celery – finely diced
  • 1/2 red onion – finely diced
  • 1/2 white onion – finely diced
  • 1 red chilli, de-seeded and finely chopped
  • 1/2 red pepper finely diced
  • 400g tomato passata
  • 2 tbsp tomato pureé
  • 3 cloves garlic – crushed
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp tabasco
  • 1/2 tsp chilli powder
  • 1 large handful coriander, finely chopped
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 4 large tortilla wraps

For the Salsa:

  • 200g tinned or fresh cooked sweetcorn
  • 4 spring onions, finely chopped
  • 1 stick celery, finely diced
  • 1/2 green chilli – de-seeded and finely chopped
  • 1 small handful coriander, finely chopped
  • Juice 1 lime
  • 1 tsp caster sugar
  • 1 tbsp olive oil
  • salt and pepper to taste


  1. Start by heating the olive oil for the chilli in a large heavy based pan. When hot add the celery and onions and sweat off on a medium heat for about 6 minutes
  2.  Add in the chilli, pepper and garlic and continue to cook for another 2 minutesDSC_0001
  3. Add in the ground spices (cayenne, cumin and chilli powder) and cook for a further 2-3 minutes.
  4. Next mix in the beans and the tomato pureé and mix thoroughly before adding in the passata and tabasco. Bring to the boil and then turn down the heat and simmer for about 15-20 minutes until the sauce has thickened.
  5.  While the chilli is simmering make the salsa. Combine all the chopped ingredients in a bowl and mix well. Add the lime, sugar and olive oil and mix thoroughly, adding a little salt and pepper to your taste.
  6. Warm through the tortillas according to the packet instructions
  7. Just before you are ready to serve, mix the lime juice and fresh coriander into the chilli and season.DSC_0003
  8.  Serve the chilli bean mix in the tortilla burrito style, topping with some spoons of the salsa and maybe a little creme fraiche to finish.

Happy eating 🙂






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