Meatball black bean chilli served in a casserole dish

Meatball black bean chilli

  • Rating: 5 out of 5.51 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked

  • Freezable
  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal423
fat16g
saturates4g
carbs36g
sugars21g
fibre14g
protein24g
salt1.1g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.

  • STEP 2

    Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

  • STEP 3

    Serve the chilli with the rice and the coriander leaves scattered over.

RECIPE TIPS
FREEZING
Can be frozen for up to three months. Defrost and reheat in a pan or the oven until piping hot.

Goes well with

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    Rating: 5 out of 5.51 ratings
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