Sunday, 24 March 2013

Black Bean Chilli

It's the day after our Tarantino-Theme-Tune flatwarming party and I'm going to have a rather chilled out Saturday afternoon I think. I reckon I'll take my sister for a wee adventure in Glasgow, getting some good foor to munch, and simply relaaaax, mmm...
The party last night was really good, and it was so nice to see everyone there, some even dressed up! I went as the crazy nurse, from Kill Bill, it's tricky finding proper costumes for these events out in the world!

Here's what one of our friends drew for us, how amazing is that?! Definitely going to put it up on the wall in the very near future *grins*

PS. Those are not my hands, I was the photographer! Could have done a better job come to think of it!

There are still a few recipes that I have still to post that I have made over the last week, and here's the next recipe for you!

I wanted to try and make a vegetarian chilli, and when I used the original recipe, it didn't quiiiiite hit the spot. I had to make a few adjustments, adding a little balsamic glaze and a few spices, and it was saved! Not to mentioned once the topping was in place too, scrumptious. The ingredient list might seem a bit intimidating, but it's mainly spices that you would store in your cupboard anyway, especially if you've made chilli before. So what are you waiting for? Give it a go!

Black Bean Chilli
(Serves 4, about 270 calories each - topping excluded)

200 g black beans soaked overnight, should give about 250 g (can use 400g can of soaked black beans instead)
1 1/2 tbsp sunflower oil
4 cloves of garlic, finely chopped
2 large onions, chopped
3 tbsp mild chilli powder
3 tbsp cumin
3-4 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp paprika powder
Salt and pepper to taste
1 tbsp balsamic glaze
1 tbsp onion powder
2 x 400g cans chopped tomatoes

Optional toppings (which is a MUST by the way!):
Crumbled feta, chopped spring onions, sliced radishes, avocado chunks, soured cream, cheese, rice etc.
I choose to serve it with chopped spring onions, soured cream and a little cheese. You can marinade this under the grill for a couple of hours in the oven once you've plated it up.

- Have the olive oil in a large pot with the garlic and onions, fry them for about five minutes before adding chilli powder and cumin. Cook for a few more minutes before adding chopped tomatoes followed by everything else. Leave it on medium heat and let it simmer away for at least half an hour, stirring occasionally.

- Make sure the beans are cooked properly before dividing the chilli between bowls and topping with your favourite toppings. This would also be delicious poured over a baked potato, just imagine!

Original source:

- Jules

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