Easy black bean chilli
Waitrose and Partners

Easy black bean chilli

This simple chilli is perfectly paired with warm tortila chips and topped with pickled jalapenos, coriander leaves and grated vegan cheese.

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

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Ingredients

  • 3 tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, finely chopped
  • 3 sweet peppers, deseeded and cut into chunks
  • 1 tbsp Cooks’ Ingredients Deep South Cajun rub
  • 2 x 400g cans chopped tomatoes
  • 400ml hot fresh vegetable stock
  • 2 x 400g can black beans, drained and rinsed
  • 2 tsp Cooks’ Ingredients habanero chilli paste
  • 4 corn and wheat tortillas
  • 60g Waitrose & Partners vegan original grated
  • pickled jalapenos and coriander leaves, to serve

Method

  1. Heat 2 tbsp oil in a large saucepan and gently cook the onions, garlic and peppers for 15 minutes, stirring until the onion is softened and golden. Add the spice rub, cook for a minute, then stir in the tomatoes and stock, bring to the boil and simmer for 15-20 minutes until thickened.

  2. Preheat the oven to 200˚C, gas mark 6. Add the beans and habanero chilli paste to the pan and cook for a further 5 minutes or so until piping hot. Using a pair of scissors, cut each tortilla into 12 wedges. Brush lightly with the remaining oil and spread out on two large baking sheets. Bake for 6-8 minutes until crispy and golden.

  3. Divide the chilli between bowls, scatter with vegan original, jalapenos and coriander, and serve with the warm tortilla chips.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,437kJ/ 343kcals

Fat

12g

Saturated Fat

3.3g

Carbohydrates

41g

Sugars

14g

Fibre

13g

Protein

12g

Salt

1.6g

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Overall rating (5/5)

5 out of 5 stars1 rating