By Jillian Adamson
G - Cheesy Black Bean Chilli
A Mexican chilli should take hours, but this one's ready in moments. Ramp up the smokiness of your beans with punchy chipotle paste, and enjoy with warm tortillas, cheese and cooling yoghurt.
Updated at: Thu, 17 Aug 2023 11:28:32 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
74
High
Nutrition per serving
Calories1105.6 kcal (55%)
Total Fat37.1 g (53%)
Carbs168.9 g (65%)
Sugars16.3 g (18%)
Protein38.1 g (76%)
Sodium4418.4 mg (221%)
Fiber30.9 g (110%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Wash your fruit and veg.
Step 2
Boil half a kettle.
Step 3
Drain and rinse the kidney beans and black beans.
Step 4
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.
Step 5
Trim, then chop the spring onions roughly (chop them in one bunch for speed!).
Step 6
Add the roasted garlic paste, smoked paprika and ground cumin and cook for 30 secs.
Step 7
Add the drained beans, tomato frito, chipotle paste, vegetable stock mix, 200ml boiled water and the juice of 1 lime.
Step 8
Bring to the boil over a high heat and cook for 3 min
Step 9
Meanwhile, add the tortillas to a plate.
Step 10
Put the plate in the microwave for 1-2 min or until the tortillas are warmed through.
Step 11
Grate the cheddar cheese.
Step 12
Chop the coriander finely, including the stalks.
Step 13
Cut the remaining lime into wedges.
Step 14
Once done, mash some of the beans lightly with a masher and give everything a good mix up until combined and thickened – this is your black bean chilli.
Step 15
Set the black bean chilli and warmed tortillas in the centre of the table, ready to share.
Step 16
Garnish with the chopped coriander, grated cheese, chopped spring onions and lime wedges.
Step 17
Dollop over the natural yoghurt and let everyone dig in.
Step 18
Enjoy!
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