Black Bean Chilli
A rich and wholesome black bean chilli made with marinated peppers. Served with quinoa, smashed avocado and pico de gallo.
Servings: 4 People
Ingredients
Black Bean Chilli
- 1/2 a jar of marinated peppers Roughly chopped
- 200g 1 large onion Finely diced
- 300g 3 small peppers Roughly chopped
- 3 garlic cloves Thinly sliced
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- A pinch of chilli powder, cayenne powder and cinnamon
- ½ tsp Dried chilli flakes
- 1 Tin of black beans
- 1 Tin of kidney beans
- 2 tbsp Tomato puree
- 2 tbsp Balsamic vinegar
- 1 Tin of plum tomatoes
- 15g Dark chocolate
- 300-400ml Water
Pico De Gallo
- 2 Medium tomatoes Finely diced
- 1 Green chilli Finely diced
- ½ Medium white onion Finely diced
- The juice of 1 lime
- 2 tbsp Chopped coriander
- Salt and pepper
Smashed Avo
- 1 Avocado
- 1 Tomato Deseeded and finely diced
- 1 Garlic clove Minced
- The juice of 1 lime
- 1 Spring onion Finely sliced
- Salt and pepper
Instructions
Black Bean Chilli
- Heat the marinated peppers in a large saucepan until the oil is hot, then add the onions and garlic and season. Cook over a medium heat with the lid on until the onions have softened.
- Add the dried spices and let them cook for a couple of minutes before adding the chopped peppers. Cook with the lid on for a further 10 minutes or until the peppers have softened.
- Stir through the tomato puree then add the plum tomatoes — roughly break these up in the pan. Add the balsamic vinegar, beans and 100 ml water. Cook with the lid on for 30-40 minutes, adding a little water here and there if it seems to be drying up.
- Just before serving, stir through the dark chocolate for a silkier texture. Serve with quinoa or rice and your garnishes such as shredded lettuce, smashed avocado and pico de gallo. I added a spoon of dairy-free yoghurt to balance the spice.
Pico De Gallo
- Mix all of the ingredients together in a bowl, season and let it sit to marinade for a minimum of 15 minutes. Add more salt if it needs an extra punch.
Smashed Avo
- Smash the avocado and the rest of the ingredients in a bowl until well combined. Leave a few lumps for some texture and season to your taste.