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Black Bean Chilli with Peppers & Corn

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.

Course Main Course
Cuisine Mexican, Vegetarian, Vegan, Tex-Mex
Keyword black bean chilli, bean chilli, vegetarian chilli
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people (4 if serving with rice)
Author Moorlands Eater

Ingredients

  • 2 tbsp olive oil
  • 2 medium onions skinned & roughly chopped
  • 6 cloves garlic finely chopped
  • 1 fresh chilli (otptional) finely chopped
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp New Mexico chilli powder optional
  • 2 tsp dried oregano
  • 1 tsp dried sage
  • 1 tsp dried chilli flakes
  • 1 medium bunch coriander chop stems finely, the leaves roughly
  • 4 sun-dried tomatoes, roughly chopped optional
  • 1 tbsp tomato puree
  • 400 g chopped , tinned tomatoes
  • 400 ml vegetable stock or water
  • salt & pepper to taste
  • 1-2 tsp sugar optional
  • 1 large red pepper de-seeded, roughly chopped
  • 1 large green pepper de-seeded, roughly chopped
  • 160 g sweetcorn (tinned or frozen) approx drained weight of a small tin
  • 240 g cooked black beans approx drained weight of a 400g tin
  • 0.5 lime (juice only)

Toppings (optional but highly recommended)

  • 1 medium red onion roughly chopped
  • 200 g cherry tomatoes quartered
  • 0.5 tbsp chopped coriander leaf
  • 1 chilli (optional) finely chopped
  • 0.5 lime (juice only)
  • salt & pepper
  • 1 medium avocado peeled & diced
  • 2 spring onions finely chopped
  • 4 tbsp soured cream or yogurt double cream & yogurt is a good substitute for soured cream
  • 2 handfuls grated cheese

Instructions

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. Stir in the black beans and cook gently for another 5 min or until the beans are warmed through.

  6. Take the chilli off the heat, stir in the reserved chopped coriander leaf and the lime juice.

For the toppings

  1. 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.

  2. Season the diced avocado with salt and pepper and stir in a little lime juice.

  3. Stir the chopped spring onion into the soured cream or yogurt.

To serve

  1. Serve the chilli with the toppings alongside for each person to add as much as they like to their own bowl.