Black Bean Chilli with Feta & Soured Cream
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Total: 50-55 mins
A Tex-Mex favourite, this chunky bean chilli is topped with crumbles of tangy feta and spoonfuls of cooling soured cream. You'll serve it with blue corn tortillas – perfect for scooping and dunking.
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647 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 red pepper
  • 1 green pepper
  • 2 garlic cloves
  • 1 lime
  • 2 x 400g tins of black beans
  • 1 tbsp Cajun seasoning
  • 400g tin of chopped tomatoes
  • 120g feta
  • 200ml soured cream
  • A handful of coriander
  • 2 x 142g bags of blue corn & lentil protein chips
From your kitchen
  • 2 tbsp sunflower or rapeseed oil
  • Sea salt
  • 200ml cold water
Step by step this way
  • 1.

    Peel and finely chop the red onion. Halve the red and green peppers, scoop out the seeds and white pith, then roughly chop the peppers.

  • 2.

    Place a large pan on a medium-high heat. Add 2 tbsp oil, the red onion and peppers. Season with a pinch of salt and pop a lid on the pan. Fry the veg, stirring often, for 8-10 mins till the veg start to soften and look glossy.

  • 3.

    Meanwhile, peel and finely chop the garlic. Finely grate the zest from the lime. Drain and rinse the black beans.

  • 4.

    Add 1 tbsp Cajun seasoning to the veg along with the garlic and lime zest. Cook and stir for 1-2 mins.

  • 5.

    Tip the black beans into the pan. Pour in the chopped tomatoes. Half fill the tomato tin with water (around 200ml) and pour into the pan. Give everything a good stir, then bring to the boil. Pop the lid back on the pan, turn the heat down and simmer for 25-30 mins. Stir occasionally, till the chilli has thickened. If it seems too dry, turn the heat down, and add a splash of water.

  • 6.

    When the chilli has thickened and the veg are tender, add a squeeze of lime juice. Taste the sauce and add a pinch of salt or more lime juice, if you think it needs it.

  • 7.

    Ladle the chilli into four warm bowls. Crumble over the feta and spoon over a dollop of soured cream. Tear over the coriander leaves. Serve with the blue corn chips on the side for scooping.

  • Tip

    Love Your Leftovers:
    The bean chilli will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Divide the chilli between individual tubs, cool, then stir in the coriander (chopped), seal and chill or freeze. Defrost overnight and reheat on the hob or in the microwave till piping hot. Serve with the corn chips. If you’ve already munched them, crusty bread or rice also make great sides with the chilli.

  • Tip

    Energy Saver:
    When you’re frying veggies to start making a sauce, soup or stew, popping a lid on the pan helps to keep the heat and steam in the pan, speeding up the cook time and saving energy. If you don’t have a lid, use a baking tray to cover the pan or a circle of greaseproof paper laid over the top of the veggies. Remove occasionally to stir the veg.

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