The BBC Good Food logo
A dish serving smoky black bean chilli

Smoky black bean chilli

By
A star rating of 4.5 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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)
Nutrition: Per serving
NutrientUnit
kcal478
fat24g
saturates8g
carbs28g
sugars6g
fibre9g
protein34g
salt0.7g
Advertisement

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

For the mince base

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.

Goes well with

Recipe from Good Food magazine, September 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content