This is a lovely recipe for a quick and easy vegetarian meal. I love the smoky flavour of chipotle chillies and they work perfectly in this black bean chilli.   I’ve made some subtle changes to the original recipe from Delicious magazine – using ground cumin instead of cumin seeds and not adding milk to the chilli (though if you don’t like heat then do add 2 tbsp milk when adding in the vinegar).

Serve with rice and/or tortilla wraps, sour cream and grated cheese on the side.

More with beans: Emilia’s Bulgarian Bean Soup | Speedy Pepper & Black Bean Chilli | Summer Pork, Fennel and Beans

Chipotle black bean chilli with guacamole

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Serves 4 | Prep 5 mins | Cook 35 mins
Easy | Vegan | Gluten and Dairy free

You’ll need:

  • 1 tsp ground paprika;
  • 1 tbsp ground cumin;
  • 1 tbsp olive oil;
  • 1 red onion, finely sliced;
  • 3 garlic cloves, crushed;
  • 2 tbsp chipotle paste or 1 dried chipotle chilli, left whole;
  • 2 x 400g cans chopped tomatoes;
  • 1 tsp red wine vinegar;
  • Pinch of sugar;
  • 2 x 400g cans black beans, drained and rinsed;
  • 1 lime, quartered, to serve;

For the guacamole

  • 2 ripe avocados;
  • Juice of 1 lime;
  • 1 red chilli, finely chopped;
  • 2 tbsp chopped fresh coriander, plus extra to garnish.

Toast the paprika and cumin seeds in a dry frying pan for 2-3 minutes until fragrant, then set aside.

Heat the oil in a large pan over a low-medium heat, then fry the onion for 7-8 minutes until soft. Stir in the garlic, then cook for 1 minute. Add the toasted spices, chipotle paste/whole chilli, tomatoes, vinegar and sugar. Season, bring to the boil, then simmer, covered, for 20 minutes.

For the guacamole, peel and stone the avocados, then mash with a fork and mix with the lime juice. Stir through the chilli and coriander.

Remove the lid and add the beans. Continue to simmer, uncovered, for 5 minutes, then serve with the soured cream, guacamole and lime wedges.

Original recipe from Delicious Magazine, issue June 2013, available online here.