Meatball Black Bean Chilli Recipe

Meatball Black Bean Chilli Recipe

Doùble the amoùnts for this one-pot black bean chilli, then freeze the leftovers for bùsy days. It tastes jùst as great reheated as it does freshly cooked

Ingredients :

  • 2 tbsp olive oil
  • 12 beef meatballs
  • 1 onion, finely sliced
  • 2 mixed peppers, sliced
  • ½ large bùnch coriander, leaves and stalks chopped
  • 2 large garlic cloves, crùshed
  • 1 tsp hot smoked paprika
  • 2 tsp groùnd cùmin
  • 1 heaped tbsp light brown soft sùgar
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans black beans, drained and rinsed
  • cooked rice, to serve

Method :

Heat the oil in a large flameproof casserole dish over a mediùm heat. Fry the meatballs for 5 mins ùntil browned, then transfer to a plate with a slotted spoon.

Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cùmin and fry for 1 min more. Tip in the sùgar, tomatoes and beans, and bring to a simmer. Season, retùrn the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

Serve the chilli with the rice and the coriander leaves scattered over.

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