Mexican Leek and Black Bean Chilli
A really quick dinner that’s great served with brown rice, baked potatoes or some toasted wholemeal pitta breads cut into soldiers and accompanied by some hummus.
4 people
20 minutes
10 minutes
Ingredients
- 1 tin Black Beans drained and rinsed
- 0.25 tsp Black Pepper
- 1 tsp Cumin Seeds
- 4 cloves Garlic finely chopped
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 0.5 - Lime juice only
- 1 - Red Onion finely chopped
- 1 - Red Pepper deseeded and sliced
- 2 tsp Salt
- 0.5 tsp SuperValu Chilli Powder or 1 whole fresh chilli, deseeded and sliced
- 2 tins SuperValu Chopped Tomatoes (400g each)
- 20 g SuperValu Fresh Coriander finely chopped
- 2 medium SuperValu Leek sliced, including the green tops
- 2 tbsp SuperValu Oil
- 0.25 tsp SuperValu Smoked Paprika
- 100 g SuperValu Tomato Purée
- 1 - Yellow Pepper deseeded and sliced
Method
- Heat the oil in a big pan set over a medium heat and fry the onion and garlic for 5 minutes, stirring regularly to ensure they don’t burn. Add the sliced leeks and peppers along with the salt, cumin seeds and chilli and fry for a further 5 minutes.
- Add the tinned tomatoes and black beans to the pan along with the tomato purée, ground coriander, ground cumin, paprika and black pepper. Turn the heat up to high and bring to the boil, then reduce the heat and leave to simmer for a further 10 minutes.
- Stir through the coriander and lime juice. Taste and season with more salt and pepper if needed.
