This recipe is a super simple nutrient rich meal that uses your everyday kitchen cupboard essentials. If you have a well stocked spice rack then you’re good to go! It also packs a punch on the hotness level - the additive kind where it leaves your mouth tingly, just enough to make you want more! (For me anyway) The sour cream is definitely needed to round off the palate and take that edge off.
Black beans are a great source of plant-based protein, as well as carbohydrates and fibre. Together with all the tomatoes, peppers, vegetables and spices is packed full of nutrients with no flavour spared.
Ingredients:
Chilli
2 tbls olive oil
1 large onion, chopped
2 medium red peppers, coarsely chopped
4 garlic cloves, chopped
2 tbls chilli powder
2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
2 400g cans black beans, drained and rinsed
1 can tomato sauce
Garnish (all optional)
Chopped fresh coriander
Vegan / vegetarian sour cream
Vegan / vegetarian cheddar cheese
Spring onion, chopped
Avocado, sliced
Method
Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic - sauté until onions soften for about 10 minutes.
Mix in chilli powder, oregano, cumin, and cayenne - stir for 2 minutes.
Mix in black beans 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.
Serve with rice and garnish with avocado, sour cream, grated cheese, and green onions if using.