Black Bean Chilli Pot

V | GF

A vegetarian chilli recipe using black beans! Warm-up this winter with this delicious, deep flavoured black bean chilli pot.

by Bonne Maman

Ingredients
Method

Ingredients

- 150 g Black beans
- 2 Tbs Olive oil
- 1 Red onion
- 125 g Carrots and celery
- 1 tsp Red chilli
- 1 tsp Ground tumeric
- 1 tsp Cumin seeds
- 4 Tbs Bonne Maman apricot conserve
- 400 g Chopped tomatoes
- 2 Tbs Tomato purée
- 450 ml Vegetable stock (gluten free)
- 1 piece Milk chocolate
- Salt & Pepper to taste

Method

1

Drain the beans, put them in a saucepan and cover with cold water. Bring to the boil and bubble for 10 minutes. Drain, cover with fresh water, return to the boil and simmer for 20-30 minutes until just tender. Drain.

2

Heat the oil in a medium saucepan and fry all the vegetables with the chilli until golden brown and beginning to soften. Stir in the turmeric and cumin and cook over the heat for 1 minute before adding conserve, tomatoes, purée and stock.

3

Stir in the black beans, bring to the boil, cover and simmer very gently for 30-45 minutes, stirring occasionally, or until all the vegetables are tender and the liquid reduced and rich.

4

Mix in the square of chocolate until it is completely melted and adjust the seasoning to taste.

Comments & Ratings

More Bonne Maman recipes

	150 g	Black Beans
	2 Tbs	Olive Oil
	1	Red Onion
	125 g	Carrots And Celery
	1 tsp	Red Chilli
	1 tsp	Ground Tumeric
	1 tsp	Cumin Seeds
	4 Tbs	Bonne Maman Apricot Conserve
	400 g	Chopped Tomatoes
	2 Tbs	Tomato Purée
	450 ml	Vegetable Stock (gluten free)
	1 piece	Milk Chocolate
	0	Salt & Pepper To Taste

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Black Bean Chilli Pot

Ingredients

Method

1

2

3

4

Comments & Ratings