Tangy Black Bean and Chipotle Chilli
Serves 4.
Easy.
Cooking and preparation time: 45 minutes
Ingredients:
3 tbsp. Oil
2 Cloves of Garlic (finely chopped)
1 Medium Red Onion (roughly diced)
1 Medium Carrot (diced)
1 Bell Pepper (chopped)
200g or 1/2 Tin Black Turtle Beans (or any beans of choice)
150g Tomatoes (fresh or tinned)
1/2 Stock Cube
100ml Water
2 tbsp. Tomato Puree
1 tbsp. Chipotle Paste
1/2 tsp. Dried Oregano
Coriander leaves (to garnish)
Seasoning (salt and pepper)
Method:
Slice the onion, red pepper and carrot and separate the coriander stalks from the leaves. Set the leaves aside for later.
Heat the oil in a large frying pan and add the chopped vegetables and herbs.
Combine the vegetable stock and water. Add the prepared stock, rinsed black beans, tomato purée and chopped tomatoes.
Season with the oregano, salt and black pepper. Stir, then cover with a lid and turn up to a high heat.
Cook for 8-10 minutes, stirring frequently.
Stir the coriander through the chilli before serving.
If you have any allergies or intolerances, please check packaging or point of sale allergen information