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 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.