Mexican · Relaxed Gathering
Black Bean Chilli- Vegetarian or Con Carne
One of my oldest and all-time favourite meals. Serve with rice and guacamole, pile onto nachos or try the beef mince variation below. My vegetarian bean chilli has gone through many iterations over the years, but this version is adapted from The Happy Pear, my go-to for a tasty vegan recipe. I love their genius spicing, including the tamari and cinnamon, and I've found it works well in a meat version.
Method
Chop the spring onions and saute in the olive oil.
Add the cumin, cumin seeds, ground coriander, smoked paprika, chilli flakes, cinnamon and salt. Fry lightly for approximately 30 seconds.
Squeeze in the lime juice and simmer for 1 minute.
Add the tomatoes and tamari.
Stir in the strained and rinsed black beans.
Bring to heat and simmer for 40 minutes to allow the flavours to develop.
Use as a burrito filling or as a topping for nachos.
With beef mince
- 500g quality beef mince
- 1 onion, diced
- A pinch of salt
Dice the onion and saute until golden brown.
Turn up the heat, add the beef mince and saute until cooked through. Season with a pinch of salt.
Add the beef and onion to the chilli mix at the same time as the black beans.
Allow to cook for 40 minutes so the flavours develop.
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