black beans

Black bean chilli

Serves 6


400 g can chopped tomatoes

1 large onion, chopped

3 cloves garlic, crushed

1 tsp olive oil

400 g can black beans, drained and rinsed

400 g sweetcorn, drained (frozen or tinned)

400 g tomatoes, chopped

500 g passata

1 tsp ground cumin

½ tsp chilli powder

1 tsp dried oregano

½ tsp cayenne pepper

To serve: Quinoa or brown rice.


Heat oil in large, heavy bottom saucepan.

Cook onion and garlic about 5 minutes, making sure not to brown, until onion is transparent.

Add the oregano. Stir with onion and garlic and cook another minute.

Add tomatoes and tomato sauce, stirring all together.

Add all remaining dry seasonings keeping in mind you can always adjust seasonings as you go.

Simmer at low heat another 3-5 minutes.

Add in the beans and sweetcorn, continue to simmer several more minutes, blending all together gently.

Continue to simmer and adjust seasonings, adding in more oregano, cayenne, etc. if needed.

Serve over brown rice or quinoa.

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