Black Bean Chilli with Peppers & Corn is tasty, easy & perfect for a healthy, midweek meal. Delicious with avocado, cheese, tomato salsa & soured cream on top.
In a large pan, heat the olive oil over moderate heat. Add the chopped onion, garlic and fresh chilli if using. Cook, stirring often until starting to soften and brown (10-12 min).
Stir in all the herbs and spices, the chopped coriander stems (keep back the leaves for later), sun-dried tomatoes if using, tomato puree and the tin of tomatoes. Add the stock or water (swish it around the empty tomato tin first to get all the tomato out). Season lightly with salt plus the pepper and sugar if using.
Bring to a boil, turn down the heat so that the chilli simmers gently. Put on a lid and leave to cook until the chilli is starting to thicken (approx 15 min). Taste the chilli and add more herbs and spices if needed.
Add the peppers and sweetcorn to the pan, stir, put the lid back on and simmer until the peppers are almost done to your liking (approx 10-15 min).
The chilli should be thick and tasty. If it looks a little thin, take the lid off and allow to bubble and reduce for a few minutes.
Stir in the black beans and cook gently for another 5 min or until the beans are warmed through.
Take the chilli off the heat, stir in the reserved chopped coriander leaf and the lime juice.
In a small bowl, mix together the tomatoes, onion, coriander & fresh chilli if using. Squeeze over a little of the lime juice and season with salt & pepper.
Season the diced avocado with salt and pepper and stir in a little lime juice.
Stir the chopped spring onion into the soured cream or yogurt.
Serve the chilli with the toppings alongside for each person to add as much as they like to their own bowl.