Black bean chilli | Dinner

This chilli is great for casual entertaining – just lay everything out and let people

add their own toppings.

• 2 tbsp olive oil

• 4 garlic cloves, finely chopped

• 2 large onions, chopped

• 3 tbsp sweet paprika

• 3 tbsp ground cumin

• 3 tbsp cider vinegar

• 2 tbsp brown sugar

• 2 × 400g cans chopped tomatoes

• 2 × 400g cans black beans, rinsed and drained

• a few, or one, of the following to serve:

cooked basmati rice,

crumbled vegan cheese,

chopped spring onions,

sliced radishes,

avocado chunks

1 In a large pot, heat the olive oil and fry the garlic and

onions for 5 mins until almost softened. Add the paprika

and cumin, cook for a few mins, then add the vinegar,

sugar, tomatoes and some seasoning. Cook for 10 mins.

2 Pour in the beans and cook for another 10 mins. Serve

with rice and the accompaniments of your choice in

small bowls.

Nutrition per serving

Kcals 339 • fat 10g • saturates 1g • carbs 50g • sugars 20g • fibre 8g • protein 17g • salt 1.45g

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