Black bean chipotle style chili
Member recipe by belvinheights
Member recipe by belvinheights
Cooking time
Prep: 15 minutes Cook: 25 minutesSkill level
EasyServings
Serves 4Smokey vegetable chili
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Ingredients
- Low-calorie cooking spray
- 1 red onion (thinly sliced)
- 3 garlic cloves (crushed)
- 1 TBSP ground cumin
- 1tsp ground cinnamon
- 1 tsp smoked paprika
- 2 tsp smokey Chipotle rub
- 2 x 400g cans chopped tomatoes
- 1 tsp red wine vinegar
- 200g roasted red peppers in brine from jar (drained and chopped)
- 150g frozen sweetcorn
- 350g long grain rice
- 2 x 400g cans black beans (drained and rinsed)
- 4 TBSP fresh coriander (chopped)
- Fat free natural fromage frais (to serve)
Method
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onion for 5-6 minutes, or until just softened.
Stir in the garlic and cook for 1 minute. Add the spices, chipotle rub, chopped tomatoes, red wine vinegar, roasted red peppers and sweetcorn. Season, bring to the boil, then cover and simmer for 20 minutes.
Cook the rice according to the packet instructions.
Add the black beans to the chilli. Simmer for 5 minutes, uncovered, then remove from the heat and stir in half the coriander.
Divide the rice and chilli between 4 bowls and top with a dollop of fromage frais sprinkled with paprika. Garnish with the remaining coriander and serve.
Comments, questions and tips