Black bean chilli
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Black bean chilli
A gluten and dairy free staple for every household that is infinitely adaptable … make masses because the flavours deepen over a few days.
SERVES:
4-6
PREP TIME:
12+ hrs bean soaking and 15 mins preparation
COOK TIME:
1 to 2 hours
Ingredients
- 3 tablespoons olive oil
- 3 onions, diced
- 4 garlic cloves, chopped
- 1 bay leaf
- 4 teaspoons dried oregano
- 4 teaspoons cumin
- 4 teaspoons paprika
- 1 tablespoon mild chilli powder
- 2 cans chopped tomatoes
- 2 cups dried black beans, soaked overnight and rinsed (tinned beans can be used)
- 4-8 cups water
- Handful fresh coriander, chopped
Method
- Heat the olive oil in a heavy-based pan.
- Fry the onions until translucent.
- Add the garlic, bay leaf, oregano and spices, stirring through to enhance the flavours for a minute or so.
- Now add the tomatoes and simmer for a further couple of minutes.
- Add the beans and water, cook for 1-2 hours stirring regularly, adding more water as needed until the beans are cooked through and the consistency of the chilli is to your liking.
- Sprinkle with the fresh coriander and serve.
Inspirations and top tips
- Great on jacket potatoes, over rice, with quinoa, in tacos with guacamole or on its own with salad
- Replace the dried beans with three cans of cooked beans and reduce the cooking time
- This chilli will keep in the fridge for up to three days and is ideal for freezing
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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