Black Bean, Chickpea & Chocolate Chilli
Black beans & chickpeas cooked in an authentic Mexican style chilli and tomato sauce and finished with dark chocolate & cherry tomatoes
Serve with rice or tortilla chips instead of pearl barley
Cooking Method
- Heat up a deep sided frying pan over a medium heat & add the oil before cooking the onions for 5 mins or until soft, then add the chilli and half of the coriander
- Add the chickpeas and black beans followed by the water, soy sauce and juice of 1 lime
- Bring to a simmer then mix in the Puréety Chilli Con Carne seasoning. Place lid on pan and simmer for 20 minutes
- When the chilli is ready, mix through the grated chocolate, cherry tomatoes and chopped coriander
- Drizzle the vegan yoghurt or sour cream over the top.
Ingredients
- 2tbsp Cooking Oil
- 1 Red Chilli , Diced - finely
- 1 Red Onion , Diced -finely
- 2 tins Black Beans , Drained
- 1 tin Chickpeas , Drained
- 100ml Water
- 220g Cherry Tomatoes , Halved
- 1 Lime , 1x Juiced/ 1x Juiced and Zest
- 15g Dark Chocolate , Grated
- 1tbsp Soy Sauce
- 20g Coriander , Chopped
- 400g Tinned Chopped Tomatoes
- To taste Vegan Yoghurt or Sour Cream
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