A simple flavourful vegetarian black bean chili packed with plant-based goodness. Enjoy on its own or with steamed rice.
Course
Main Course
Category
TexMex
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings4
Calories297kcal
AutorElle
Ingredients
2tablespoonsextra-virgin olive oil
1medium sweet potato,peeled and cut into 2.5-cm cubes (200g)
1small zucchini,cut into 2.5-cm cubes
2small yellow onions,finely chopped
3garlic cloves,minced
2celery stalks,finely chopped
1small carrot,finely chopped
1small pointed red pepper,finely chopped
1fresh red chilli,seeded and finely chopped
3tablespoonstomato paste
2x 400gcans chopped tomatoes
1tablespoonbrown sugar muscovado
1tablespoonChili Spice Mix
1/2teaspoondried thyme
pinchof cinnamon
400mlwater
1x 400 g can organic black beans
1small bunch of coriander leaves,chopped
Lime wedges,to serve
Method
For the roasted vegetables:
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
Place the sweet potato pieces on the baking sheet, drizzle with 1 tablespoon olive oil and toss until evenly coated. Season with salt and roast for 10 minutes, then add the zucchini pieces, toss, and cook for a further 5–10 minutes until the vegetables are tender. Set aside.
Roast for 10 minutes, then add the zucchini and cook for a further 5–10 minutes until the vegetables are tender. Remove from the oven and set aside.
For the chili:
While the vegetables roast, heat the remaining oil in a large saucepan, add the onion and cook gently, over medium heat, stirring, for 5-7 minutes, until softened.
Add the garlic, celery, red pepper, carrot, fresh chilli and cook for another 10 minutes.
Add the tomato paste, cook for 1 minute, stirring, then add the canned tomatoes along with the sugar, chili spice mix, thyme and water.
Bring to a simmer and cook, reducing heat to a light simmer, for 20 minutes or so, stirring often, until the chilli has thickened and reduced.
Add the black beans and cook for a further 10 minutes, then stir in the roasted vegetables.
Ladle into bowls and garnish with fresh cilantro (and any other toppings of choice). Serve with lime wedges and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.