Red Kidney Bean Chilli With Cashew Sour Cream & Guacamole

Serves 4


1 onion, finely chopped

3 garlic cloves, chopped

2 tbsp cumin seeds

1 tbsp ground coriander

5 tomatoes, roughly diced

1 tbsp chilli powder

4 red chillies, finely chopped

3 red capsicums, chopped into 2cm pieces

3 cups cooked red kidney beans (drained if you use canned beans)

3 cups black beans (drained if you use canned beans)

2 tsp salt

Water or vegetable stock to cover

1 zucchini, chopped into 5cm pieces

¼ pumpkin, chopped into 5cm cubes


2 ripe avocados, mashed

Juice of 1 lemon or 2 limes

Handful of fresh coriander, leaves chopped

Salt & pepper, to taste


1 cup cashew nuts, soaked overnight or for 10 mins in hot water, the drained

1 cup water

Juice 2 limes or 1 lemon


2 cups cooked quinoa or brown rice


1. In a pot, add the onion, garlic and saute for 2 minutes. Add a dash of water to deglaze the pan.

2. Add cumin seeds, coriander powder, chilli powder, chillies, capsicum, cooked kidney beans and black beans. Add enough water or stock just to cover, then stir.

3. Cover with a lid and simmer for 10 minutes before adding the pumpkin and zucchini cubes. Remove the lid and simmer until thick. Season with salt and pepper.

4. To make the guacamole, add all the ingredients to a bowl, mash then season with salt and pepper.

5. To make the sour cream, place the drained cashews in a blender. Add water, lemon or lime juice and salt, then blend until a smooth consistency is reached.

6. Serve the red kidney bean chilli with the guacamole, cashew sour cream and cooked quinoa or rice.

Rajma Red Kidney Bean Curry

(serves 4)


1 onion, diced finely

1 small piece of ginger, grated

1 tsp cumin seeds

2 green chillies, finely sliced (optional)

1½ cups tinned tomatoes

½ tsp red chilli powder (optional)

1 tsp turmeric

1 tsp garam masala

1 ½ Cups tinned kidney beans

1 cup soy mylk (I use Bonsoy)

pinch of cayenne pepper

2 cups cooked brown rice

1 small bunch of fresh coriander


1. Heat a pot over a high heat.

2. Add chopped onion, grated ginger, cumin seeds and chillies.

3. Saute for a minute and then add tinned tomatoes and stir.  Bring to the boil.

4. Add the red chilli powder, turmeric and garam masala and stir.

5. Stir in red kidney beans

6. Add one cup water, cover with a lid and simmer for about 10 minutes.

7. Remove lid and add soy mylk, then stir and bring to the boil.

8. Add cayenne pepper and salt to taste. Remove from the heat and serve with brown rice and fresh coriander leaves.

Note: This recipe is a little spicy. Please remove all chillies and chilli powder if you want a milder version.