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Mexican Bean & Corn Chilli

By August 4, 2021November 10th, 2021No Comments

This is a great recipe to have in your repertoire as it’s so incredible versatile. You can enjoy it with grains like rice or quinoa, with baked potatoes or with tortilla wraps. It keeps well in the fridge for a few days and freezes really well too.

Beans are packed with iron, vitamin C and fibre, and the dish enjoys plenty of flavour from store cupboard spices.


  • 2 tbsp olive oil
  • 3 spring onions, sliced
  • 1 garlic clove, minced
  • 1 red or yellow pepper, chopped
  • 1.5 tsp smoked paprika
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1/2 tsp chilli powder
  • Salt & pepper
  • 2 tins chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp maple syrup
  • 1 tin kidney beans
  • 1 tin black beans
  • 1 tin sweetcorn
  • Optional to serve:
  • Avocado
  • Lime wedges
  • Coriander
  • Rice


  1. Heat the olive oil in a large pan. Add the spring onions and fry for about 3 minutes, then add the garlic and chopped pepper. Fry for a few more minutes.
  2. Add all the dry spices and continue to fry for 2-3 minutes, stirring regularly so nothing burns.
  3. Now add the chopped tomatoes, tomato puree and maple syrup. Stir, then let it simmer for about 10 minutes.
  4. Drain and rinse the beans, add them to the pan. Heat the through for about 3-4 minutes.
  5. Serve with (optional) rice, avocado, lime and some chopped coriander leaves.

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Recipe created exclusively for The Good Glow by The Nourished Bowl. We hope you enjoy this recipe. Please tag us and @thenourishedbowl if you try it!