BLACK BEAN CHILLI
Black beans are really versatile and it’s always a good idea to have a couple of tins in the cupboard. They are great in soups, salads and especially this chilli, which rivals a traditional chilli in taste and flavour. The sour cream garnish is a great contrast to the spicy chilli (guacamole works really well with it too).
Per serving : 318kCal / Carbs 36g / Protein 12g / Fat 14g
Ingredients
1 tbsp Olive Oil
1/2 Onion (peeled and finely chopped)
1 Garlic Clove (finely chopped)
50g Green Bell Peppers (cut into squares)
50g Red Bell Peppers (cut into squares)
1 Medium Carrot (peeled, halved and chopped into small chunks)
400g Tinned Tomatoes
1/2 tsp Cumin
1 tsp Chilli Powder (mild to hot-you choose
400g Tinned Black Bean (drained)
Water - If needed
2 tsp Sour Cream
Pinch of Parsley
How to make it
- Pour the oil to a large saucepan or wok on a medium heat.
- Add the onions and cook for 3-4 minutes or until they start to brown.
- Then add the garlic and cook for 1 minute.
- Then add the peppers, carrot, tinned tomatoes, cumin and chilli powder and mix. Simmer for 20 minutes, stirring occasionally.
- Add the black beans, stir and cook for 4 minutes. If it’s looking a little dry then add a few tablespoons of water.
- Plate up, add the sour cream to each dish, sprinkle with parsley and serve.