Veggie black bean chilli recipe
Warming and nutritious, this vegetarian chilli is made with black beans, sweet potato and our batch-cook tomato sauce. Serve with rice or corn tortilla wraps for an easy weeknight meal.
See method- Serves 4
- Takes 50 mins
- 467 calories / serving
Ingredients
- 1 red onion, thinly sliced
- 1 tbsp vinegar
- 1 tbsp vegetable oil
- 1 pack mixed peppers, deseeded and chopped
- 1 tbsp smoked paprika
- 2½ tsp ground cumin
- 1 tsp Tabasco
- 500g sweet potato or butternut squash, peeled and cut into 2cm cubes
- 900g homemade tomato sauce
- 200ml vegetable stock
- 2 x 400g tins black beans, drained
- 150g frozen sweetcorn
- 2 limes, 1 juiced and the other cut into wedges
- coriander, to garnish
To serve
- rice, tortillas, avocado, soured cream (optional)
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Shop ingredientsEach serving contains
- Energy
- 1960kJ 467.0kcal
- Fat
- 12g
- Saturates
- 2g
- Sugars
- 24g
- Salt
- 0.8g
of the Reference intake
Carbohydrate 64.2gProtein 15.5gFibre 20.2g
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- Toss the onion with the vinegar in a bowl. Set aside to marinate while you prepare the chilli.
- Heat the oil in a large saucepan over a medium heat. Fry the chopped peppers for 5 mins, until soft. Add the smoked paprika and ground cumin. Cook for 1 min, then stir in the Tabasco.
- Stir in the sweet potato or butternut squash. Add the tomato sauce and stock, then bring to a simmer and cook for 25 mins until the squash is just cooked through. Add a splash of water if your mixture gets too dry.
- Stir in the beans, sweetcorn and lime juice and cook for another 5 mins. Top with coriander and the pickled onions and serve with accompaniments: rice and/or tortillas, chopped avocado, soured cream and lime wedges.
- This homemade tomato sauce with is a great freezer staple. One batch is enough to make this chilli recipe, plus this chicken arrabbiata pasta and this spicy sausage pizza with hot honey.