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Speedy pepper & black bean chilli
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This fast veggie chilli ticks a lot of boxes: it’s low in saturated fat, contains one of your 5 a day and is gluten-free, too.
1 tbsp olive oil
200g pack Waitrose Mixed Romano Peppers, deseeded and sliced
1 red onion, sliced
1 sprig fresh rosemary, leaves only, chopped
400g can black beans, drained and rinsed
350g tub fresh Waitrose Cherry Tomato & Basil Sauce
2 tsp Cooks’ Ingredients Chipotle Paste
50g grated Cheddar
Cooked rice, to serve
1. Heat the olive oil in a frying pan and cook the peppers, onion and rosemary for 5 minutes until softened.
2. Add the beans, cherry tomato sauce and chipotle paste, cover and simmer gently for 10 minutes, until the peppers are tender.
3. Spoon the chilli into bowls with cooked rice or baked potatoes and sprinkle Cheddar on top. Garnish with fresh coriander, if you like.
Cook's tipFor added heat, add a little hot smoked paprika in with the chipotle paste.
Typical values per serving:
This recipe was first published in January 2017.