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Smoky black bean chilli

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Smoky black bean chilli

Name: Smoky black bean chilli
Prep time: 15 min
Cook time: 2 h 55 min
Total time: 3 h 10 min
Yield: 4
Ingredients: 1-2 tsp chipotle paste; 400g black beans or kidney beans, drained; small bunch coriander chopped; 4 (or more) tortilla bowls (we used Old El Paso Stand ’n’ Stuff); 1 avocado sliced; 1 lime juiced; soured cream to serve; grated cheddar to serve; 1 tbsp olive oil; 1 small onion finely chopped; 1 garlic clove crushed; ½ celery stick, finely sliced; 1 small carrot finely chopped; 500g beef mince 10% fat; 3 tbsp tomato & vegetable purée; 200ml passata; 50ml milk

Lulu Grimes

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Serves 4

Easy

Prep: 15 mins

Cook: 2 hrs and 55 mins

A star rating of 4 out of 5.8 ratingsRate

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Freeze the mince base so you can have this chilli on the table in minutes during a busy week. The kids can have fun packing their own tortillas

Freezable (mince base only)

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Beef mince & tomato ragu

A star rating of 4.5 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

1-2 tsp chipotle paste
400g black beans

or kidney beans, drained
small bunch coriander

chopped
4 (or more) tortilla bowls

(we used Old El Paso Stand ’n’ Stuff)
1 avocado

sliced
1 lime

juiced
soured cream

to serve
grated cheddar

to serve

For the mince base

1 tbsp olive oil
1 small onion

finely chopped
1 garlic clove

crushed
½ celery

stick, finely sliced
1 small carrot

finely chopped
500g beef mince

10% fat
3 tbsp tomato & vegetable purée
200ml passata
50ml milk

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Nutrition: Per serving

kcal478
fat24g
saturates8g
carbs28g
sugars6g
fibre9g
protein34g
salt0.7g

Method

step 1

Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
step 2

Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
step 3

Put the mince base in a pan and add 1 tsp chipotle paste, bring to a simmer and taste it – add the other tsp if you need to. Stir in the black beans and cook for 5 mins, then stir in the coriander.
step 4

Warm the tortilla bowls in a low oven. Serve the bowls filled with chilli and add the avocado, a squeeze of lime, soured cream and cheese.

RECIPE TIPS

USE THE MINCE BASE

You can also use the mince base to make our beef mince & tomato ragu, or our sweet potato-topped cottage pie.

MORE BATCH COOKING IDEAS

See more batch cooking recipes to save time and stress when preparing family meals.

Recipe from Good Food magazine, September 2017

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A star rating of 4 out of 5.8 ratings

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