Vegetarian black bean chilli

    1 hour 5 min

    Black bean chilli over rice, with tortillas. Some chopped Cheddar cheese on the table is also nice to put in the wraps, as it melts from the heat of the chilli and adds a great flavour! Don't forget the tequila too!


    Cambridgeshire, England, UK
    2 people made this

    Serves: 4 

    • 100g dried kidney beans
    • 100g dried black beans
    • 2 to 4 red chillies
    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon dried oregano
    • salt and freshly ground black pepper to taste
    • 4 teaspoons dried epazote leaves (optional)
    • 1 onion, finely chopped
    • oil as needed
    • 1 green pepper, finely chopped
    • 1 handful mushrooms, finely chopped
    • 1 tin chopped tomatoes
    • 100g rice
    • 8 flour tortillas or wraps

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Firstly, soak kidney beans and black beans for at least 8 hours beforehand, then cook according to pack instructions (make sure you do boil them for long enough!!) Once they are thoroughly cooked, set them aside whilst you make the rest of the chilli. If you want to take this step out of the recipe you can just use pre-cooked, canned beans instead.
    2. Blacken the chillies over a gas ring. Once the skin is blackened all over, put the chillis in a paper bag and leave to steam for a few minutes before removing them and peeling off the skin. Chop them up finely.
    3. In a pestle and mortar pound your chilli with the paprika, cumin, coriander and oregano as well as some salt and freshly ground black pepper. If you are using the epazote leaves (which have a nice citrusy flavour) then add those to the pestle and mortar as well.
    4. In a saucepan, gently fry the onion in a little oil. When it has had a bit of a chance to cook (after a few minutes), add the green pepper and mushrooms and allow to cook for a few more minutes in the oil.
    5. Add your ground up spices and chilli and stir the whole thing vigorously for a minute. Stir in tomatoes and allow the chilli to simmer and cook the vegetables gently for about 30 minutes. You will probably need to add some water (perhaps about half a pint) as the juice from the tomatoes will boil dry quite quickly. You can also add a splash of red wine to the simmering chilli if you already have the bottle open :-) Feel free to add more water as the chilli is cooking - by the end you want to have boiled off most of the liquid but during the cooking process you might need a splash of water here and there just so it doesn't boil dry and burn.
    6. After about 30 minutes of gentle simmering, add the cooked beans and stir everything together. As the beans have been thoroughly cooked, you just need to heat them up at this stage really - give them about 15 minutes in the chilli. When you put the beans in, start to boil water for the rice and to cook the rice.
    7. At the very last minute, when you think the rice is done well enough, heat the wraps up in a microwave and serve the chilli in a large bowl in the centre of the table along with a large bowl full of the rice - let everyone help themselves and give everyone a couple of wraps so they can assemble their own :-)

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