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Black bean chilli

Vegetarian black bean chilli with white rice

Black bean chilli

Name: Black bean chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 4 garlic cloves finely chopped; 2 large onions chopped; 3 tbsp sweet pimenton (Spanish paprika) or mild chilli powder; 3 tbsp ground cumin; 3 tbsp cider vinegar; 2 tbsp brown sugar; 2 x 400g (2 x 14oz) cans chopped tomatoes; 2 x 400g (2 x 14oz) cans black beans rinsed and drained; a few, or one, of the following to serve: crumbled feta cheese (or a dairy-free alternative) chopped spring onions, sliced radishes, avocado chunks, soured cream

Good Food team

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.178 ratingsRate

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This flavoursome vegetarian chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Freezable

Dairy-free

Healthy

Low calorie

Vegan

Vegetarian

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Alternatives

Complete the dish

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Rice pudding with raisin & cinnamon syrup

A star rating of 4.7 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
4 garlic cloves

finely chopped
2 large onions

chopped
3 tbsp sweet pimenton (Spanish paprika)

or mild chilli powder
3 tbsp ground cumin
3 tbsp cider vinegar
2 tbsp brown sugar
2 x 400g (2 x 14oz) cans chopped tomatoes
2 x 400g (2 x 14oz) cans black beans

rinsed and drained
a few, or one, of the following to serve: crumbled feta cheese (or a dairy-free alternative)

chopped spring onions, sliced radishes, avocado chunks, soured cream

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Nutrition: per serving

kcal339
fat10g
saturates1g

low
carbs50g
sugars20g
fibre8g
protein17g
salt1.45g

low

Method

step 1

In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
step 2

Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Recipe from Good Food magazine, February 2010

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A star rating of 4.5 out of 5.178 ratings

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