Easy black bean chilli

Name: Easy black bean chilli
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
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; 400 g cans chopped tomatoes; 400 ml hot fresh vegetable stock; 400 g can black beans, drained and rinsed; 2 tsp Cooks’ Ingredients habanero chilli paste; 4 corn and wheat tortillas; 60 g Waitrose & Partners vegan original grated; pickled jalapenos and coriander leaves, to serve

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

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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

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