BLACK BEAN CHILLI RECIPE - BBC GOOD FOOD
This chilli is great for casual entertaining - just lay everything out and let people add their own toppings
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
- Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.
Nutrition Facts : Calories 339 calories, FatContent 10 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 8 grams fiber, ProteinContent 17 grams protein, SodiumContent 1.45 milligram of sodium
VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES
This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.
Total Time 1 hours
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200˚C/400˚F/gas 6.
- Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
- Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
- Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
- Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
- Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
- Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
- Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
- Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
- Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.
Nutrition Facts : Calories 369 calories, FatContent 10.1 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 58.3 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 12.9 g fibre
More about "meatless chilli recipes"
VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 485 calories per serving
- Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
- Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
- Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
- To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
- Put a large non-stick frying pan on a medium heat.
- One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
- Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
- Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.
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Total Time 6 hours 15 minutes
Category main-dish
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Reviews 4
Total Time 1 hours
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From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 317 per serving
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- Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.
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Reviews 5
Total Time 30 minutes
Calories 317 per serving
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From foodnetwork.com
Reviews 4.8
Total Time 25 minutes
Category main-dish
Cuisine american
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From kristineskitchenblog.com
Reviews 5
Total Time 255 minutes
Category Slow Cooker
Cuisine American
Calories 428 kcal per serving
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