Vegetarian Black Bean Chilli

Ingredients for Vegetarian Black Bean Chilli

• 60ml olive oil

• 475ml chopped onions

• 275g coarsely chopped red peppers (about 2 medium)

• 6 garlic cloves, chopped

• 2 tablespoons chilli powder

• 2 teaspoons dried oregano

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoons cayenne pepper

• 3 15- to 450g cans black beans, drained, 120ml liquid reserved

• 1 450g can tomato sauce

• Chopped fresh coriander

• Soured cream

• Grated MontereyJack cheese

• Chopped spring onions

How to make Vegetarian Black Bean Chilli

Heat oil in heavy large pot over medium-high heat. Add onions, peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chilli powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 120ml reserved bean liquid, and tomato sauce. Bring chilli to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavours blend and chilli thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

Ladle chilli into bowls. Pass chopped coriander, soured cream, grated cheese, and spring onions separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.