Speedy Pepper & Black Bean Chilli

This week is all about quick mid-week dinners which also double as perfect lunches the following day. As it happens, the second recipe this week is also vegetarian and if you don’t add the cheese – can be vegan too. I got the recipe from a Waitrose recipe card and it’s packed with flavour, slightly spicy and counts as one of your five a day. Serve with rice, sour cream, guacamole and pickled jalapenos for a delicious mid-week dinner.

Speedy Pepper & Black Bean Chilli

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Serves 4 | Prep 10 minutes | Cook 15 minutes | Easy | Vegetarian, Gluten-Free

You’ll need:

  • 1 tbsp olive oil;
  • 200g Mixed Romano peppers, deseeded and sliced;
  • 1 red onion, sliced;
  • 1 sprig fresh rosemary, leaves only, chopped;
  • 400g can black beans, drained and rinsed;
  • 400g can chopped tomatoes with basil;
  • 2 tsp chipotle paste.

To serve:

  • 50g grated Cheddar;
  • Cooked rice or baked potatoes;
  • Guacamole;
  • Pickled Jalapenos;
  • Soured cream.

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1. Heat the olive oil in a deep frying pan and cook the peppers, onion and rosemary for 5 minutes until softened.

2. Add the beans, tomatoes and chipotle paste, cover and simmer gently for 10 minutes, until the peppers are tender.

3. To serve: Spoon the chilli into bowls with cooked rice or baked potatoes. Sprinkle with the cheddar, and top with guacamole, jalapenos and soured cream.

Original recipe from Waitrose.

Author: Em

I am a Bulgarian girl living in Glasgow. I love travelling and exploring, and of course, cooking. I especially love experimenting in the kitchen, trying out new tastes and flavours and incorporating food from everywhere in my kitchen.

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