Black Bean Chilli


TINNED black beans simplify this chilli con carne. If you can’t find these, soak dried beans overnight and add to the pot with the beef, as they will need a longer cooking time.

Cooking Time:

Serves: 4-6


Ingredients:

2 tbspolive oil, plus extra if needed
2brown onions, chopped
2garlic cloves, finely chopped
2green chillies, deseeded and finely chopped
500gchuck steak, cut into small pieces
2 tbspplain flour
2 x 400g tinschopped tomatoes
2 x 400g tinsblack beans, drained and rinsed
1red capsicum, diced
1ripe avocado
1 punnetcherry tomatoes
1/2red onion, diced
Handfulfresh coriander leaves, plus extra to garnish
1lime, juiced
Sea salt and black pepper
4 tbspsour cream to serve

Step-by-step:

  1. Preheat oven to 150C.
  2. Heat oil in a large heavy-based ovenproof pot and cook onion, garlic and chilli until softened. Remove from pot and set aside.
  3. Toss steak in flour to coat then cook in batches in the pot until browned, adding oil if required.
  4. Return cooked vegetables to the pot and stir in tinned tomatoes. Cover witha lid and cook in oven for 1/2 hours.
  5. Remove from oven and check if meat is tender. Add beans and capsicum and return to oven for 30 minutes.
  6. Meanwhile, make salsa. Dice avocado, quarter cherry tomatoes and mix with red onion and coriander. Squeeze lime juice over and season with salt and pepper.
  7. Remove chilli from oven and serve with salsa and sour cream.