Mexican Black Bean Chilli

Here’s a great vegetarian meal for the family. Super tasty and makes a great stew on a cold winter evening. If you have big meat eaters in the house you an always add some diced Angus beef to this pot for a heavily plant based meal with a touch of meat!

Ingredients

2 tablespoons of oil

1 large onion chopped finely

4 cloves of garlic peeled and crushed

2 bell peppers deseeded and chopped into slices

1 whole fresh chilli (or 1/2 teaspoon of ground chilli)

2 leeks washed and chopped

70g tomato puree

1 teaspoon of cumin seeds

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon of smoked paprika

2 tins of chopped tomatoes

100mls water

1 tin of black beans

335g Diced beef if you’d like to add meat - optional

Freshly ground pepper

Juice of 1/2 lime

Fresh coriander, chopped avocado or grated cheese or sour cream to serve!

Serves 4

Method

Set oven to 170 degree Celsius. Heat the oil in a large oven proof pot. Add onion and garlic and cook on a medium heat for 3 minutes. Add leeks, peppers, chilli and cumin seeds and cook for a further 5 minutes. Add the meat at this stage if you are including it and brown for 3 minutes. Drain the black beans and rince well. Add to the pan with the tinned tomatoes, tomato puree, 100mls water, ground cumin and coriander, smoked paprika and freshly ground pepper. Bring to the boil and transfer to the oven with lid on for 40 minutes. This can be served immediately or turn off the oven and leave the pot sit for a couple of hours to let the flavours develop further.

Finely chop the coriander and stir through with the lime juice before serving

Great served in a big bowl with a little tabasco sauce if you like a little extra heat or grated cheese or sour cream if you like it a little milder!