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Mexican-black-Bean-chili-served-in-a-bowl

Mexican Black Bean Chili

Jamie Raftery
Mexican style chili with black beans, corn, tomato and fresh herbs
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 200g portions
Calories 191 kcal

Equipment

  • Weighing scales
  • Chopping board
  • Chefs knife
  • Mixing bowl
  • Peeler
  • Saucepan - large size
  • Wooden spoon

Ingredients

  • 30 ml Rapeseed oil
  • 100 g Onions (finely diced)
  • 10 g Garlic (crushed)
  • 50 g Carrots (dice)
  • 50 g Courgettes (Zucchini) (dice)
  • 1 each Red pepper - capsicum (small dice)
  • 30 g Tomato - puree
  • 500 g Tomato - plum (ripe - diced)
  • 200 ml Water - filtered
  • 100 g Black beans (pre-cooked)
  • 100 g Kidney beans (pre-cooked)
  • 50 g Sweetcorn (pre-cooked)

Spices

  • 1 small Green chili (slice)
  • 1 tablespoon Chili powder
  • 1 tablespoon Cumin powder
  • 1 tablespoon Coriander powder
  • 1 tablespoon Allspice powder

Seasonings

  • 1 teaspoon Cacao powder
  • 1 teaspoon Coconut sugar (to taste)
  • 1 teaspoon Oregano (dried)
  • 10 g Coriander (fresh)
  • 20 g Spring onions (sliced fine)
  • 1 each Lime (juice)
  • 1 teaspoon Sea salt (to taste )
  • 1 teaspoon Black pepper - ground (to taste )

Method
 

Prepare in advance

  • Pre-cook the beans and sweetcorn. You may use tinned beans also.
  • Assemble and prepare all the ingredients. Lay everything out ready to cook. Get your equipment ready. There are a lot of ingredients in this recipe but it's very easy to make once you have everything prepared and laid out organised!

To cook the chili

  • Heat a large pot over medium heat. Once hot, add oil, onion and garlic. Season with a pinch sea salt. Sauté for 3-4 minutes, stirring frequently. Careful not to burn them!
  • Next, add the diced red pepper and carrot - saute for another couple of minutes.
  • Add half chili powder, half of the cumin, half the coriander powder, sliced green chili, diced tomatoes, tomato puree and stir to combine. Bring to a low boil over medium high heat. Cook out for 6 minutes until it is nice and saucy.
  • Take half of this mix and add to the blender - blitz for 10 seconds until smooth and put back in the pot. This is a nice way of adding moisture to the chili with diluting with too much water.
  • Next, add the diced courgette, cooked sweetcorn and cooked beans; cover and gently simmer for 5 minutes to meld the flavors together. Stir occasionally.

To season and finish

  • Add some more salt and pepper, and remaining cumin, coriander powder and chili powder, stir to combine. As it’s cooking you may need to add more water if the mixture is looking too dry and the beans aren’t submerged.
  • Add cacao to taste for a dark colour and bitter edge.
  • Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar and lime juice to balance.
  • Stir in the coriander and spring onions just before serving.

Nutrition Facts

Serving: 150gCalories: 191kcalCarbohydrates: 24gProtein: 6gFat: 10gSodium: 1334mgPotassium: 539mgFiber: 6gSugar: 7gVitamin A: 593IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 28mgVitamin E: 2mgVitamin K: 45µgCalcium: 107mgCopper: 1mgFolate: 65µgIron: 4mgManganese: 1mgMagnesium: 65mgPhosphorus: 106mgSelenium: 2µgZinc: 1mg