Skip to content

FARM CAFE, DAIRY & SHOP OPEN TODAY - 9am to 5pm (SORRY, we don’t take bookings)

Mexican bean and chilli con carne

preparation time

10 mins

Cooking time

15 mins



Mexican bean and chilli con carne


1 tbsp olive oil

1 medium red onion, peeled and finely diced

1 small red capsicum, seeds removed and finely diced

2 tsp smoked paprika

1 tsp dried oregano

1 jar Beerenberg One Pot Mexican Meal Base

1 x 400g can red kidney beans, drained

1 x 400 g cannellini beans, drained

Salt and pepper to taste

1 large pkt corn chips, to serve

1 avocado, sliced, to serve

Sliced red chilli, to serve

Fresh coriander sprigs, to serve

Lime cheeks, to serve


Heat the oil in a large saucepan; add to the hot oil, onion, capsicum, smoked paprika and oregano, sauté to soften.

Add the Beerenberg Meal Base, kidney beans and cannellini beans to the sauce pan and continue to cook over a gentle heat to reduce and thicken. Check seasoning and adjust.

Place the bean mixture into a serving bowl, top with extra red chilli is desired.

Create a large serving platter with the bowl of chilli con carne, corn chips for dipping, avocado, coriander and lime cheeks to garnish.