Black Bean Chilli

We are real chilli fiends in this house, even 10-month old Rory loves a good bowlful of hot chilli and rice (I do make his a bit milder by adding creme fraiche!). Thing is, I always make chilli with beef mince and I always use the same old (but very good nevertheless) recipe. Fancying a bit of change, I devised this smokey vegetarian chilli using black beans and kidney beans as the base.

It freezes really well, so I tend to make up a big batch at the weekend and freeze in individual portions, ready to pull out of the freezer for a tasty mid-week meal. Rice is the obvious partner, but cornbread would also be good.

Printable Recipe

Ingredients: - serves 4

3 Garlic Cloves, chopped

2 Red Onions, chopped

1 TBSP Smoked Paprika

1 TBSP Mild Chilli Powder

3 TBSP Ground Cumin

3 TBSP Cider Vinegar

2 x 400g tins of Chopped Tomatoes

Heaped tsp of light muscavado sugar

1 x 400g tin of Black Beans

1 x 400g tin of Kidney Beans

Grated Cheddar and Creme Fraiche to serve

Method:

Step 1: In a large pan heat some oil and fry garlic and onions for 5 minutes. Ad the paprika, chilli powder and cumin and cook for 2 minutes. Then add the vinegar, tomatoes and sugar along with some salt and pepper, cook for 10 minutes.

Step 2: Pour in the beans and cook for a further 10 minutes, serve with grated cheese and creme fraiche