Black Bean Chilli
with Tortilla Chips, Soured Cream and Cheese
Our Black Bean Chilli makes the best of beans. Flavoured with chipotle for a rich, smoky and fruity flavour with a kick from the chipotle chillies, it's the chilli you didn't know you needed.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
1 carton(s)
Black Beans
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
20 grams
Chipotle Paste
10 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains Milk)
30 grams
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion.
Drain and rinse the black beans in a sieve. Grate the cheese.
Cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil.
Set aside to bake later.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced pepper and onion. Fry until just soft, 4-5 mins. Continue to stir while it cooks.
Once the veg has softened, add the chopped tomatoes, black beans, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
While your chilli simmers, bake the tortillas on the middle shelf of your oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.
Once thickened, stir the chipotle paste (add less if you'd prefer things milder) and butter (see pantry for amount) through the chilli until melted. Remove from the heat.
Share your black bean chilli between your bowls, then dollop over the soured cream. Sprinkle with the cheese to finish.
Serve with your tortilla dippers alongside.
Enjoy!
