The other day I made a lovely Black Bean Wrap, and was wondering what on earth I could do with the leftover black beans, seeing as I bought a whole tin from Sainsburys, and they’re not exactly something I just eat on a day to day basis, so I decided to make a black bean chilli to combat the horrid sniffly winter weather! It was divine and comforting and just what I needed, but be warned, I made mine far too spicy because my hand slipped when adding cayenne pepper – it’s a day and a half later and I still can’t feel my tongue!
The weather has been ridiculous lately, hail and sleet, and so I haven’t felt like going out at all (I’ve forced myself to go to lectures), and so when I got into the house yesterday after my lectures, I put on my cosiest pyjamas and went downstairs to cook this wrapped in a huge blanket – I must have looked like an idiot, but sitting on the sofa all cosy with a bowl of chilli whilst it’s torrential raining/sleeting outside has to be the best feeling ever, especially now that Food Network have started showing Christmas programmes :)
Yeah, no judgement here… Hallowe’en’s over so it’s officially not weird for me to be watching Christmas shows and getting excited about buying an advent calendar…
A little oil or oil spray
Half a small onion, diced
One clove of garlic, chopped
Coarse salt and ground pepper
Half a courgette, sliced
One small carrot, thinly sliced
Half a teaspoon of cayenne pepper
Half a teaspoon of ground cumin
Half a tin of black beans (around 100g), rinsed and drained
One small tin of chopped tomatoes (they do very small tins in Sainsburys of about 100g each)
Around 80g of sweetcorn
100ml of vegetable stock
- Fry the onions and garlic until golden brown, then tip in the carrot, courgette and spices and fry until just a little tender and golden.
- Add in the rest of the ingredients and simmer for around 15 minutes, until tender and spicy, but the carrots should still have a little bite. Serve with rice, pitta bread or a dollop of soya yoghurt.