Black Bean Chili

There’s something very soothing and comforting about a plate of veggies and beans. Kind to the waistline, wallet, and tummy (and boy, do I need food that’s kind to my tummy!) My mother in law (only half seriously) says that anything nice is either expensive, immoral, or fattening; I’ll have to let her know I’ve found an exception.

The quantity of jalapeno that I’ve stated delivers a mild chili, which doesn’t mean it’s tasteless (my kids cleared their plates today), but if you’re used to a bit of heat in your food, you might want to increase the quantity a little.

Black bean chili and Mexican rice

Black Bean Chili served with Mexican Rice and Ranchero Sauce. Guacamole and tortillas could be added, if you have a hungry pack to feed.

2 tsps canola oil
1/4 large onion, chopped
1 courgette/zucchini or fresh pepper, cut into 1/2 inch cubes
1 tsp chopped fresh or jarred jalapeno chilis (or to taste)
4 cloves garlic, finely chopped
1/4 – 1/2 tsp ground cumin, or to taste
2 tins black beans, undrained
salt to taste (this will depend on how salty your beans are)
1-2 tsps lemon juice
fresh cilantro (leaf coriander) to garnish, if desired

Heat the oil in a large saucepan over a medium – high heat.

Add the onion and courgette, cooking until the onion is transparent and the courgette/pepper is starting to brown, and stirring occasionally.

Add the jalapeno, garlic, cumin, and cook for a minute.

Add the beans along with their juices (this should be just enough to cover the beans and veggies; don’t use all of it if there is too much), and allow to simmer to thicken the liquid and finish cooking the veggies. Adjust the seasoning to taste with salt and lemon juice, and serve hot, garnished with the cilantro (coriander leaf) if using.

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4 thoughts on “Black Bean Chili

  1. Theres nothing like a good chili! This looks superb!

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