Black Bean Chilli

Name: Black Bean Chilli
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 tablespoon extra virgin olive oil; 2 red onions, finely chopped; 2 garlic cloves, finely chopped; 4 large carrots, peeled if necessary, chopped; 2 large celery stalks, chopped; 1 tablespoon chopped coriander, plus extra sprigs to serve; 1 teaspoon cayenne pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 jalapeno chilli, finely chopped (optional); 1 x 400 g tin black beans, drained and rinsed; 1 x 400 g tin red kidney beans, drained and rinsed; 1 x 800 g tin diced tomatoes; 700 g tomato passata; 1 cup vegetable stock; 1 small sweet potato, peeled and roughly chopped; 2 teaspoons tomato paste; Guacamole and lime wedges, to serve

7 steps

Prep:35minCook:2h

Here's a recipe by Harriet Frost from our 1MW App! Our App can help you live lightly on the planet all year round! Download it for iOS here or for Android here.

Updated at: Thu, 17 Aug 2023 03:41:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories361.6 kcal (18%)

Total Fat7.4 g (11%)

Carbs56.2 g (22%)

Sugars9.9 g (11%)

Protein16.8 g (34%)

Sodium947.7 mg (47%)

Fiber15.4 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonextra virgin olive oil

large, peeled if necessary, chopped

2celery stalks

large, chopped

1 tablespooncoriander

chopped, plus extra sprigs to serve

1 teaspooncayenne pepper

½ teaspoonground cumin

½ teaspoonsmoked paprika

1jalapeno chilli

finely chopped, optional

1 x 400gtin black beans

drained and rinsed

1 x 400gtin red kidney beans

drained and rinsed

1 x 800gtin diced tomatoes

700gtomato passata

1 cupvegetable stock

1sweet potato

small, peeled and roughly chopped

2 teaspoonstomato paste

guacamole

lime wedges

to serve

Instructions

Step 1

Heat the olive oil in a large heavy-based saucepan over medium heat and add the onion, garlic, carrot and celery. Stir well, then cook for 3–4 minutes or until the onion is translucent.

Step 2

Stir in the coriander, cayenne, cumin, paprika and chilli, if using, and cook for a further 1–2 minutes or until fragrant.

Step 3

Add the black beans, kidney beans, diced tomatoes, tomato passata and stock and mix well.

Step 4

Pulse the sweet potato to rice-sized pieces in a food processor and add to the pan.

Step 5

Bring to the boil, then reduce the heat to low–medium and simmer, covered, for 30 minutes.

Step 6

Stir in the tomato paste, then simmer over low heat, covered, for 45 minutes–1 hour or until cooked to your liking. (For maximum flavour, let it simmer for up to 4 hours.)

Step 7

Serve with the guacamole, lime wedges and extra coriander.

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