Black Bean Chilli
It freezes really well, so I tend to make up a big batch at the weekend and freeze in individual portions, ready to pull out of the freezer for a tasty mid-week meal. Rice is the obvious partner, but cornbread would also be good.
TOP TIPS FOR MAKING THE BLACK BEAN CHILLI
- Up the veggies by adding some mushrooms and spinach.
- The chilli will keep for up to 5 days in the fridge. It can also be frozen.
- Serve the chilli with rice, grated cheese and sour cream.
OTHER CHILLI RECIPES YOU MIGHT LIKE
- Slow Cooker Chilli Con Carne from Jam and Clotted Cream
- Ultimate Chilli Con Carne from Jam and Clotted Cream
- Easy Chilli Con Carne from Taming Twins
BLACK BEAN CHILLI
Black Bean Chilli
prep time: 8 MINScook time: 30 MINStotal time: 38 mins
A smokey vegetarian chilli made with black beans.
ingredients:
- 1 large Onion, chopped
- 3 Garlic Cloves, chopped
- 1 TBSP Smoked Paprika
- 1 TBSP Mild Chilli Powder
- 3 TBSP Ground Cumin
- 3 TBSP Cider Vinegar
- 2 x 400g tins of Chopped Tomatoes
- 1 TSP Brown Sugar
- 1 x 400g Tin of Black Beans
- 1 x 400g Tin of Kidney Beans
- Fresh coriander, grated cheddar and rice to serve.
instructions:
- In a large pan, fry the onion and garlic until soft. Add in the paprika, chilli and cumin and cook for 2 minutes.
- Add the vinegar, tomatoes and sugar and simmer for 10 minutes before adding the beans.
- Simmer for 20 minutes and serve.
PIN ME!
Like you, I always used to make chilli with beef mince and kidney beans, but recently found a brilliant recipe using cubed lamb, beer and black beans. I don't think my family would tolerate a vegetarian version, however good it looked!
ReplyDeleteIt is certainly getting into "chili" weather...pun intended:D
ReplyDeleteWe adore chili in our house too & I'm so happy it's almost chili season.
ReplyDeleteI love chilli too and always use the same recipe. This veggie version looks delish!
ReplyDeleteMaria
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