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Black Bean Chilli Pot

Black Bean Chilli Pot

Brought to you by: Bonne Maman
    4 serving
3.0 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Make a large batch of this vegetable chilli and freeze ready for cold nights ahead. It's sure to become a firm family favourite.
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Ingredients

  • 150g black beans
  • 2 tbsp oil
  • 1 large red onion , finely diced
  • 125g carrots, finely chopped
  • 125g celery , finely chopped
  • 1 tsp red chilli
  • 1 tsp ground turmeric
  • 4 tbsp Bonne Maman Apricot Conserve
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 450ml vegetable stock
  • 1 square plain chocolate
  • 1 pinch salt
  • 1 pinch black pepper
  • 4 grilled flatbreads, to serve
  • 1 tub soured cream , to serve
  • 1 bunch fresh coriander, chopped, to serve
  • 6 avocado wedges, to serve

Method

Step 1

Drain the beans, put them in a saucepan and cover with cold water. Bring to the boil and bubble for 10 minutes. Drain, cover with fresh water, return to the boil and simmer for 20-30 minutes until just tender. Drain.

Step 2

Heat the oil in a medium saucepan and fry all the vegetables with the chili until golden and beginning to soften. Stir in the turmeric and cumin and cook over the heat for 1 minute before adding the conserve, tomatoes, puree and stock.

Step 3

Stir in the black beans, bring to the boil, cover and simmer very gently for 30-45 minutes, stirring occasionally, or until all the vegetables are tender and the liquid reduced and rich.

Step 4

Mix in the square of chocolate until it is completely melted and adjust the seasoning to taste.

Step 5

Finish the chilli with grilled flatbreads and bowls of soured cream, chopped coriander and avocado wedges.

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