Black Bean, Chipotle Chilli
The rich, fiery blend of chipotle and black beans is complemented nicely here by the brown basmati rice and mellow avocado, and the cumin, paprika and dried oregano carry the Southern flavour well.
PREP: 15 MINS COOKS: 15 MINS
Method
Heat the oil in a large saucepan over a medium heat, add the leeks and garlic and fry gently for 5 minutes.
Add the paprika, cumin, oregano and black pepper and stir for a minute before tipping in the beans, mushrooms and adding the chipotle paste. Season with salt and pepper and simmer for 8–10 minutes.
Serve with: Total 5% yogurt mixed with a dash of lemon juice and chopped coriander.
A whole grain of your choice - I love Hodmedod’s Pearled Barley or Emmer or Black Barley (or a is of all 3). And for gluten Free option Hodmedod’s have Gluten-free Oat Groats .
Mash some avocado with lime juice and black pepper.
COOK'S TIP
You can use any chilli paste if you can’t find chipotle.
Ingredients
2 tbsp extra virgin olive oil plus extra for drizzling
4 leeks chopped
200g mushroom chopped
2 garlic cloves grated
2 tsp smoked paprika
3 tsp cumin (ground)
1 tsp oregano (dried)
black pepper good pinch
2 black beans (can) drained and rinsed
1 tbsp chipotle paste
1 tin of chopped tomatoes
sea salt and freshly ground pepper
TO SERVE
2 tbsp Total 5% yogurt & lemon juice
15 g coriander roughly chopped
Whole grains: try Hodmedod’s Pearl Barley or others
160 g avocado peeled, stoned & mashed (1 lge or 2 sm) With lime juice