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Meatball black bean chilli

Meatball black bean chilli served in a casserole dish

Meatball black bean chilli

Name: Meatball black bean chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 12 beef meatballs; 1 onion finely sliced; 2 mixed peppers sliced; ½ large bunch coriander leaves and stalks chopped; 2 large garlic cloves crushed; 1 tsp hot smoked paprika; 2 tsp ground cumin; 1 heaped tbsp light brown soft sugar; 2 x 400g cans chopped tomatoes; 2 x 400g cans black beans drained and rinsed; cooked rice to serve

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.131 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
12 beef meatballs
1 onion

finely sliced
2 mixed peppers

sliced
½ large bunch coriander

leaves and stalks chopped
2 large garlic cloves

crushed
1 tsp hot smoked paprika
2 tsp ground cumin
1 heaped tbsp light brown soft sugar
2 x 400g cans chopped tomatoes
2 x 400g cans black beans

drained and rinsed
cooked rice

to serve

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Nutrition: Per serving

kcal423
fat16g
saturates4g
carbs36g
sugars21g
fibre14g
protein24g
salt1.1g

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.

Recipe from Good Food magazine, September 2019

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A star rating of 4.3 out of 5.131 ratings

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