Black Bean Chilli with Corn and Lime Salsa
Serves: 6
Ready in: 30 to 60 mins
Know your nutrients
Calories
179 -Fat
7.8g -Saturates
1.3g -Sugars
8.7g -Salt
0.86g -Protein
8.1g -Carbs
16.5g -Fibre
11.2g -Powered by Nutracheck
This hearty, warming chilli is ideal for chilly nights, but it's also one of those vegan dishes than even non-vegans will love! The zingy corn salsa is a vibrant, delicious addition to the dish, too. Recipe extracted from The Vegetarian Kitchen by Prue Leith and Peta Leith (Bluebird, £25). Photography: David Loftus
Ingredients:
1 onion3 garlic cloves
1-2 green chillies
2 tbsp olive oil, plus 2 tsp
1 red pepper, deseeded and finely chopped
1 carrot, peeled and diced
2 celery sticks, finely diced
1 tsp chipotle paste
1 tsp smoked paprika
1 tsp ground cumin
2 tsp tomato purée
2 x 400g tins black beans
1 x 400g tin chopped tomatoes
500ml vegetable stock
salt and black pepper, to season
100g tinned sweetcorn, drained
juice of ½ lime
½ red chilli, deseeded and finely chopped
small handful of coriander, finely chopped
method:
- Finely chop the onion, garlic and green chillies.
- Heat two tablespoons of oil in a large saucepan over a medium heat. Add the onion, garlic and green chillies and sauté for 3-4 minutes, until the onion is soft and translucent, then add the red pepper, carrot and celery. Sweat for a few minutes more, then add the chipotle paste, smoked paprika, cumin and tomato purée.
- Stir to coat the vegetables evenly, then add the drained black beans, tinned tomatoes and vegetable stock. Season with salt and black pepper, bring to the boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. Remove from the heat and season to taste.
- To make the salsa, mix the sweetcorn with the lime juice, red chilli and coriander. Stir through two teaspoons of olive oil. Serve the chilli piping-hot, with the salsa on top.
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