Black Bean Chilli - Mexican Main Dish

Ingredients

  • 2 tbsp Olive oil
  • 2 piece Onion (chopped)
  • 3 clove Garlic (crushed)
  • 2 piece red pepper (deseeded and chopped)
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 2 tbsp Tomato purée
  • 2 can Chopped tomatoes (400g each)
  • 2 can Black beans (400g each, drained)
  • 300 ml Vegetable stock
  • 20 g coriander (fresh, chopped)
  • 2 tbsp Lime juice (freshly squeezed)
  • 250 g rice (cooked, to serve)
  • 100 g sour cream (to serve)
    Alternative: vegan sour cream

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Fry onions for 5 minutes until soft.

  2. Add garlic and red peppers, cook for 3 minutes. Stir in chilli powder, cumin, and paprika, cooking for another 2 minutes.

  3. Add tomato puree, chopped tomatoes, black beans, and vegetable stock. Stir well.

  4. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until thickened.

  5. Season to taste, then stir in lime juice and fresh coriander.

  6. Serve hot with rice and a dollop of sour cream or vegan sour cream.

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