Black bean chilli fries with pickled red onion, feta & lime
- Good Food
Published: May 1, 2026 at 11:57 AM
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 40 mins
0 reviews
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Make this wholesome dinner during the week – it's nutritious, but still feels like a treat. Adapt the spice level to your taste – deseed the chilli if you prefer less heat, or use just half of one
Low calorie
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
2 red onions
finely chopped
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2 roasted red peppers from a jar
finely chopped
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3 garlic cloves
finely chopped
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1 red chilli
finely chopped
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2 tsp smoked sweet paprika
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2 tsp ground cumin
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1 tbsp chipotle chilli paste
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2 tbsp tomato purée
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400g can chopped tomatoes
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540g jar black beans
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2 tbsp red wine vinegar
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1 tbsp light brown soft sugar
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500g sweet potato fries
To serve
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60g feta
-
50g pickled red onions
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1 avocado
peeled, halved, stoned and cubed (optional)
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15g coriander
roughly chopped
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1 lime
sliced into wedges
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Nutrition: per serving
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kcal324
low
-
fat10g
-
saturates1g
-
carbs43g
-
sugars24g
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fibre11g
-
protein9g
-
salt0.65g
low
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Method
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step 1
Heat the olive oil in a large saucepan or flameproof casserole dish over a medium heat and cook the onions, peppers, garlic and chilli with a big pinch of salt for 10-12 mins, stirring often until the veg is softening and lightly golden around the edges.
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step 2
Add the paprika, cumin, chipotle chilli paste and tomato purée, and cook for 2-3 mins until aromatic and darkened slightly. Pour in the chopped tomatoes, swilling out the can with water, then add the black beans.
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step 3
Bring to the boil, then reduce the heat to a simmer. Add the red wine vinegar and sugar, and stir to combine. Continue to cook over a medium heat, uncovered, for 35 mins until reduced and thickened.
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step 4
When the chilli has 20 mins left, cook the sweet potato fries following pack instructions.
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step 5
Put the crispy sweet potato fries on a large platter or plate. Spoon over ladlefuls of the chilli, then crumble over the feta. Dot over the pickled onions and avocado, if using, then sprinkle over the coriander. Serve with lime wedges for squeezing over.
RECIPE TIP Get ahead by making the chilli the day before. Simply reheat and serve with crispy sweet potato fries.
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