Mexican Black Bean Chilli

Ingredients

• Paprika

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  ¹³⁄₁₆ tsp, ground or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 ½ medium or 165g

• Garlic

  Raw

  1 clove or 3g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Vegetable Stock

  Freshdirect

  1 cup or 237g

• Lime juice

  Raw

  ½ cup or 121g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Greek Yoghurt

  Fat Free - Tesco

  ½ serving or 50g

Directions

1. In a large pan, heat the olive oil, and cook the onions and garlic until the onion is almost translucent. Add the paprika, cumin and oregano, and cook for a few minutes, taking care not to burn the spices.
2. Add the beans, vegetable stock, and chopped tomatoes to the pan. Heat until the mixture begins to bubble
3. Reduce heat to simmer, and cook until it begins to thicken - around 15-25 minutes.
4. While that is cooking, cook the vegan sausages as per packet instructions (optional source of protein)
5. To serve, spoon the chili into a bowl, stir in some lime juice and chopped cilantro, and top with a bit of yogurt and a couple of vegan sausages.
6. Tip🍴: Add mushrooms, diced sweet potatoes, or diced eggplant for a more complete meal. Also use kidney beans or turtle beans instead of black beans.

Similar Foods

• Black Bean Veggie Burritos
• Black-Bean Quesadillas
• Vegan Mexican Tortilla Roll Ups
• Sweet Potato & Black Bean Chili
• Spicy Meatballs with Chili Black Beans
• Sweet Potato with Black Beans