in Recipes

Chili con Couscous

updated

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Ingredients for 2 servings:

  • 2 cans kidney beans
  • 1 can corn or Mexican mix with corn, peas and bell peppers
  • 500 g tomatoes, pureed
  • 6 tbsp couscous (instant couscous)
  • some salt and pepper
  • Paprika powder
  • curry powder
  • chili powder
  • 2 tbsp cocoa powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian, quick and delicious

Heat the kidney beans and corn with the passata in a saucepan and simmer gently. Stir in the cocoa powder and season the chili with spices to taste, preferably hot. Stir in the instant couscous and let it swell.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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