Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Veggie black bean chilli recipe

Veggie black bean chilli recipe

1 rating

Warming and nutritious, this vegetarian chilli is made with black beans, sweet potato and a batch of homemade tomato sauce flavoured with Tabasco. Serve with rice or corn tortilla wraps for an easy weeknight meal. See method

  • Serves 4
  • Takes 50 mins
  • 467 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 1 red onion, thinly sliced​
  • 1 tbsp vinegar
  • 1 tbsp vegetable oil
  • 1 pack mixed peppers, deseeded and chopped
  • 1 tbsp smoked paprika​
  • 2½ tsp ground cumin
  • 1 tsp Tabasco Original Red Hot Pepper Sauce
  • 500g sweet potato or butternut squash, peeled and cut into 2cm cubes
  • 900g homemade tomato sauce
  • 200ml vegetable stock
  • 2 x 400g tins black beans, drained
  • 150g frozen sweetcorn
  • 2 limes, 1 juiced and the other cut into wedges
  • coriander, to garnish

To serve

  • rice, tortillas, avocado, soured cream (optional)

Perfect with:

TabascoOne drop or three? This store cupboard staple adds heat to your midweek meals Tabasco
One drop or three? This store cupboard staple adds heat to your midweek meals
Shop ingredients
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1960kj
    467kcal     23%

  • Fat

    12g 17%

  • Saturates

    2g 9%

  • Sugars

    24g 27%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 64.2g Protein 15.5g Fibre 20.2g

Method

  1. Toss the onion with the vinegar in a bowl. Set aside to marinate while you prepare the chilli.
  2. Heat the oil in a large saucepan over a medium heat. Fry the chopped peppers for 5 mins, until soft. Add the smoked paprika and ground cumin. Cook for 1 min, then stir in the Tabasco.
  3. Stir in the sweet potato or butternut squash. Add the tomato sauce and stock, then bring to a simmer and cook for 25 mins until the squash is just cooked through. Add a splash of water if your mixture gets too dry.
  4. Stir in the beans, sweetcorn and lime juice and cook for another 5 mins. Top with coriander and the pickled onions and serve with accompaniments: rice and/or tortillas, chopped avocado, soured cream and lime wedges.

Get batch cooking:This homemade tomato sauce with Tabasco and hidden veggies is a great freezer staple. One batch is enough to make this chilli recipe, plus this chicken arrabbiata pasta and this spicy sausage pizza with hot honey.

You may also like

Be the first to comment

Before you comment please read our community guidelines.