Black Bean Chilli

Vegetarian friendly. This recipe is from a clipping from BBC Good Food magazine, October 2012. I kept several recipes from this edition, all were unusual in the sense I hadn’t cooked anything similar before and all have become my ‘specials’. Watch out for the Guinness, Treacle and Ginger Christmas pudding I’ll be posting soon.

You can add more or less chilli as you like. Toddlers may or may not like this chilli as it has quite a lot of rich spices. My 2-year-old eats it, but his 3-year-old sister doesn’t… You can make it quite fun by serving with condiments in pots; Greek yoghurt or sour cream, chopped cucumber, guacamole, romaine lettuce and feta salad, pitta bread or corn bread for dipping etc…

2 tsp oil (grape seed or olive)
2 garlic cloves
1 large red onion, chopped
2 large green chillies chopped
3 tsp ground cumin
1/4 tsp ground cinnamon
2 tsp paprika
1/2 tsp hot chilli powder
1 tbsp tomato purée
2 x 400g cans of black beans
1 x 400g red kidney beans
2 x cans chopped tomatoes
250ml/9 fl Oz vegetable stock

Put a large saucepan over the heat and add oil. Add garlic, onion, chopped chillies, pinch of salt and cook for 5 mins. Add all the dry spices and tomato purée. Stir and cook for 1 min. Don’t worry if the mixture browns (not black!) and sticks a bit, all this adds a smokey flavour to the dish and you can stir it all in when you add the stock. Add all beans, tomatoes and stock. Slowly bring to boil, simmer for approx 1 hour. Season and serve with condiments. YUM!


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