Black Bean Chilli Pot
By Bonne Maman
Published on 04 November 2022
Make a large batch of this vegetable chilli and freeze ready for cold nights ahead. It's sure to become a firm family favourite.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.