I am perpetually on a quest to find more and more delicious vegetarian recipes. I love to use beans and pulses where I can, they are so full of goodness and really bulk out meals. Black beans are dark and stormy. They are used commonly in Mexican food and are totally delicious.
This dish is a vegetarian version of a chili con carne I make pretty regularly. Mexican food is a new favorite in our house – I feel like we eat it more than any other cuisine these days. With so much Mexican food available in the US, its hard not to be inspired to cook it! You can use canned beans if you wish but it is much more economical to use dried. You just have to remember to soak them the night before you need them (which I’ll admit, I have forgotten to do!) If you wish, you can add some leftover shredded chicken or minced beef to this although I’m not sure you need to! You can served this on its own or with a side of fluffy white rice. The only requirement is plenty of coriander and a blob of yoghurt.
Vegetarian Chili with Black Beans:
- 450g dried black beans – soak these overnight in water
- 1l chicken stock – the better the quality, the better the flavor.
- 3 cloves of garlic, crushed
- 1 medium onion, chopped
- 2 bell peppers – chopped (You can add in carrots, courgettes, celery and a whole host of veggies too)
- 2 tsp chilli powder or more to taste
- 2 tsp cumin
- 1 tsp smoked paprika
- salt and pepper
- Drain the beans from the soaking water – drain them into a bowl and reserve the water. Place in a large saucepan or casserole dish.
- Add the chicken stock, 500ml of the bean soaking water, onion, peppers and garlic.
- Bring to the boil, cover and then simmer until the beans are cooked. This can take anywhere from and hour to two hours.
- Once the beans are almost cooked, stir in the spices and season well. It the mixture is a bit soupy at this stage, I like to leave the lid off the pan to help it thicken.
- Serve over rice with every imaginable side you would have with chili!