Ghostly Black Bean Chilli
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Ghostly Black Bean Chilli

Ghostly Black Bean Chilli

with Devious Dippers and Avocado 'Goo'

Our Ghostly Black Bean Chilli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Red Onion

1 carton(s)

Black Beans

1 unit(s)


6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 unit(s)


20 grams

Chipotle Paste

Not included in your delivery

1 tsp


50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3278 kJ
Energy (kcal)784 kcal
Fat32.6 g
of which saturates10 g
Carbohydrate98.1 g
of which sugars25.6 g
Protein22.3 g
Salt4.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Medium Bowl


Start the Prep

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. Zest and halve the lime.

Make your Devious Dippers

Use a knife to cut a spooky face out of each tortilla, then place them onto a large baking tray and rub with a little oil. Season with salt, then set aside.

Fry the Veg

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.

Chilli Time

Once the veg has softened, add the chopped tomatoes, black beans, red wine 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. 

Bring on the Avocado 'Goo'

While your chilli simmers, bake the tortillas on the middle shelf of your oven until golden and crispy, 4-6 mins.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a medium bowl. Add a squeeze of lime juice, drizzle of oil and a pinch of salt and pepper, then mash with a fork.

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.

Serve up a Fright

Share your ghoulish black bean chilli between your bowls, then drizzle over the avocado 'goo'.

Serve with the devious dippers for scooping.

Sprinkle over a pinch of lime zest to finish.