Black Bean Chilli
with Tortilla Chips, Soured Cream and Cheese
Our Black Bean Chilli makes the best of beans. Flavoured with chipotle for a rich, smoky and fruity flavour with a kick from the chipotle chillies, it's the vegetarian chilli you didn't know you needed.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Red Onion
1 carton(s)
Black Beans
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
20 grams
Chipotle Paste
75 grams
Soured Cream
(Contains: Milk)
1 pack(s)
Tortilla Chips
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the red onion.
Drain and rinse the black beans in a sieve.
Grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced pepper and onion. Fry until just soft, 4-5 mins. Continue to stir while it cooks.
Once the veg has softened, add the chopped tomatoes, black beans, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Once thickened, stir the chipotle paste (add less if you'd prefer things milder) and butter (see pantry for amount) through the chilli until melted. Remove from the heat.
Share your black bean chilli between your bowls, then dollop over the soured cream.
Serve with your tortilla chips alongside.
Enjoy!
