Vegan Black Bean Chilli

Ingredients · per serving

• 1 tsp Dried oregano
• 150 ml Vegetable stock
• ½ lime Lime
• 3 cloves Garlic
• 1.5 tbsp Olive oil
• 80 g Sweetcorn
• 1 pepper Red pepper
• 1.5 tsp Ground cumin
• 10 g Dark chocolate (70%)
• small handful Fresh coriander
• to taste Chipotle paste
• 1 tbsp Tomato paste
• 1 onion Spring onion
• to taste Salt
• 250 g Tinned chopped tomatoes
• 1 tsp Smoked paprika
• 240 g Tinned black beans
• pinch Sugar
• 1 onion Onion

Instructions

1. Heat 1.5 tbsp olive oil in a pot over medium heat. Add chopped onion, diced red pepper. Cook 6 min until soft.
2. Add minced garlic, ground cumin, smoked paprika, dried oregano, and chipotle paste (if using). Stir 1 min — toasts spices.
3. Add the tomato paste. Stir 1 min — turns brick red.
4. Pour in the tinned tomatoes. Stir, scrape any browned bits off the bottom of the pot.
5. Add the drained black beans, sweetcorn, vegetable stock, and a pinch of salt.
6. Bring to a simmer. Lower heat. Cook uncovered 20 min, stirring every 5 min, until thick and rich.
7. Off the heat, stir in the dark chocolate (yes — it adds depth, you won't taste chocolate) and lime juice. Stir until chocolate melts.
8. Taste — adjust salt, lime, and a pinch of sugar if it tastes too sharp.
9. Serve over rice or with tortilla chips. Top with chopped coriander, sliced spring onion, a wedge of lime, and (if not strictly vegan) a dollop of sour cream + grated cheese.

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