Coronavirus:Please Note that we are still open business as usual


Bonfire Black Bean Chilli

31 October 2012


  • 2 tsp olive oil
  • 2 garlic cloves, chopped
  • 1 large red onion, chopped
  • 2 large red chillies, chopped
  • 3 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 2 tsp paprika
  • 1/2 tsp hot chilli powder
  • 1 tbsp tomato puree
  • 2 x 400g cans black beans, drained (or use aduki beans)
  • 400g can red kidney beans, drained
  • 2 x 400g cans chopped tomatoes
  • 250ml/9fl oz vegetable stock
  • pitta bread or rice, guacamole, feta and sliced chillies, to serve (optional)
  1. Put a large saucepan over a low heat and add the olive oil. Once the oil is hot, add the garlic, onion, chopped chillies and a pinch of salt, then cook for 5-6 mins
  2. Add the cumin, cinnamon, paprika and chilli powder, along with the tomato puree. Stir well and cook the spices for a few mins, then add the beans, tomatoes, and stock. Slowly bring to the boil and simmer for 30-40 mins. Season to taste and serve with pitta bread or rice, guacamole, feta and sliced chillies, if you like.

PER SERVING 180 kcals, protein 12g, carbs 27g, fat 3g, sat fat none, fibre 9g, sugar 8g, salt 0.5g

Posted: 31/10/2012 14:50:47 by

nature's table strapline

Free JavaScript fromĀ 
Rainbow Arch