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Black Bean Chilli Pot

Black Bean Chilli Pot

By Bonne MamanPublished on 04 November 2022Make 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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Time and servings

1 hr 25 minsTotal time
4Servings
40 minsPrep time
45 minsCooking time

Ingredients

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

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.