Spiced Black Bean and Roasted Pepper Chilli
Ingredients
- 800 g tinned black beans
- 3 mixed peppers
- 400 g tinned chopped tomatoes
- 1 red onion
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp chipotle paste
- 1 lime
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 18.5 g
- Carbohydrate
- 46.4 g
- of which sugars
- 12.6 g
- Fat
- 2.4 g
- of which saturates
- 0.5 g
- Fibre
- 18 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the grill to high. Halve and deseed the peppers, place skin-side up on a baking tray and grill for 10–12 minutes until charred. Slice once cooled.
- 2
Finely chop the red onion and soften in a little oil in a large saucepan over medium heat for 5 minutes.
- 3
Add the cumin, smoked paprika, and chipotle paste. Stir and cook for 1 minute.
- 4
Add the drained black beans, chopped tomatoes, and roasted peppers. Stir well.
- 5
Simmer for 20 minutes, stirring occasionally, until thick and rich. Season with salt and a squeeze of lime juice.
- 6
Serve with rice, gluten-free tortilla chips, or a baked potato.
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