Chili With Corn And Black Beans - cooking recipe

Ingredients

125 g dried red kidney beans
125 g dried black beans
2 None onions, thinly sliced
2 None red peppers, seeded and chopped finely
1 can (425ml) sweetcorn, drained
1-2 None chilli peppers, seeded and chopped finely
2 tbsp oil
250 g minced beef
1 pinch paprika
2 tbsp tomato puree
1 can (850ml) chopped tomatoes
4 stalks parsley to garnish

Preparation

Soak the beans for at least 8 hours or overnight in water to cover by 2 inches. Drain, cover with fresh water and bring to a boil. Reduce the heat to low and simmer for about 1 hour until tender.
Heat the oil in a large saucepan over medium-high heat. Add the onions and beef and cook until the beef is browned, breaking up the beef with a wooden spoon. Drain excess fat. Add the tomato paste and stir for 1-2 mins. Stir in the tomatoes, bell peppers, jalapeno, chili powder, paprika and salt and pepper to taste. Bring to a boil. Reduce the heat and simmer for 20 mins. Drain the beans and add them to the beef mixture along with the corn. Simmer for 10 mins. Divide the stew among four bowls, garnish with the parsley and serve with pita bread.