Name: Rosti-topped chilli beans
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, chopped; 2 cloves garlic, crushed; 1 tablespoon mexican chilli powder; 400 gram can diced tomatoes; 300 gram can corn kernels, drained; 400 gram can kidney beans, rinsed; 400 gram can cannellini beans, rinsed; 400 gram can black beans, rinsed; 1 1/2 cup coarsely grated pumpkin; 200 gram floury potatoes, coarsely grated; 1/2 cup grated cheddar cheese; cooking oil spray; 2 tablespoon chopped coriander

Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, chopped

2 cloves garlic, crushed

1 tablespoon mexican chilli powder

400 gram can diced tomatoes

300 gram can corn kernels, drained

400 gram can kidney beans, rinsed

400 gram can cannellini beans, rinsed

400 gram can black beans, rinsed

1 1/2 cup coarsely grated pumpkin

200 gram floury potatoes, coarsely grated

1/2 cup grated cheddar cheese

cooking oil spray

2 tablespoon chopped coriander

Method

1.Preheat oven to 200°C/180°C fan forced. Heat oil in a large saucepan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add garlic and chilli powder; cook and stir for 1 minute or until fragrant.

2.Stir in tomato, corn, beans and 1 cup water. Bring to the boil. Reduce heat to moderately low; simmer, partially covered, for 20 minutes or until liquid has reduced and thickened slightly. Season.

3.Transfer mixture to a 1.75-litre (7-cup) ovenproof dish. Squeeze excess liquid from pumpkin and potato. Combine with cheese in a medium bowl. Season. Spread potato mixture over chilli bean mixture; spray lightly with oil. Bake for 30 minutes or until lightly browned. Serve sprinkled with coriander.

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Ingredients

Method

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