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Easy black bean chilli
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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
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.
This recipe appeared in Waitrose & Partners Health, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.