Black Bean Chilli with Soured Cream Recipe

Ingredients

1 red onion
3 garlic cloves
1 green pepper
1 chilli
A handful of coriander
1 tsp ground coriander
2 tsp cumin seeds
2 tsp smoked paprika
400g chopped tomatoes
2 x 400g tins of black beans
1 lime
200ml soured cream

Prep: 15 mins | Cook: 30 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Trim, peel and finely chop the red onion. Peel and grate or crush the garlic cloves. Slice the pepper in half, and remove the seeds and white pith. Dice the pepper into 1cm-thick cubes. Slice the chilli into thin rounds. Finely chop the coriander stalks, reserving the leaves for later.

2. Heat 2 tbsp oil in a casserole dish or heavy-based pan on a medium heat. Add the onion and pepper with a pinch of salt and pepper. Fry for 7-8 mins till the onion is translucent and the pepper is beginning to soften.

3. Stir in the garlic, half of the chilli, the coriander stalks, ground coriander, cumin seeds and smoked paprika and fry for a further 1 min till aromatic.

4. Pour in the chopped tomatoes and simmer, stirring occasionally, for 10 mins till the sauce has reduced slightly.

5. Pour in the black beans and their liquid. Simmer for 10 mins, stirring ocassionally, till the chilli has thickened. Take off the heat and use a potato masher to mash half of the beans – this will make it thicker and creamier. Taste and add more salt or pepper, if needed.

6. Roughly chop the coriander leaves. Quarter the lime. Spoon the bean chilli into 4 warm bowls. Top each bowl with 1-2 tbsp soured cream. Garnish with the remaining chilli, coriander and a wedge of lime.