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Prue Leith’s Black Bean Chilli With Corn & Lime Salsa

  • Time preparation 45 minutes
  • cook time 15 minutes
  • Serve Serves 4-6

"This is a really hearty, warming chilli, perfect for a cold night. I always think it’s a very good sign of a vegan dish when a non-vegan wouldn’t want to add anything. This is definitely one of those dishes”

Recipes taken from The Vegetarian Kitchen by Prue and Peta Leith (Bluebird, £25)
  • 1 onion
  • 3 garlic cloves
  • 1–2 green chillies
  • 2 tbsps rapeseed or olive oil plus 2 tsp
  • 1 red pepper, deseeded and finely chopped
  • 1 carrot, peeled and diced
  • 2 celery sticks, finely diced
  • 1 tsp chipotle paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tsp tomato purée
  • 2 x 400g tins black beans
  • 1 x 400g tin chopped tomatoes
  • 500ml vegetable stock
  • Salt and black pepper, to season
  • 100g drained tinned sweetcorn
  • Juice of ½ lime
  • ½ red chilli, deseeded and finely chopped

Finely chop the onion, garlic cloves and green chillies.

Heat 2 tablespoons of oil in a large saucepan over a medium heat, add the onion, garlic and green chillies and sauté for 3–4 minutes until the onion is soft and translucent, then add the red pepper, carrot and celery.

Sweat for a few minutes more, then add the chipotle paste, smoked paprika, cumin and tomato purée.

Stir to coat the vegetables evenly, then add the drained black beans, tinned tomatoes and vegetable stock.

Season with salt and black pepper, bring to the boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.

Remove from the heat and season to taste.

To make the salsa, mix together the sweetcorn with the lime juice, red chilli and coriander. Stir through 2 teaspoons olive oil. Serve the chilli piping hot, with the salsa on top.

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 1–2 green chillies
  • 2 tbsps rapeseed or olive oil plus 2 tsp
  • 1 red pepper, deseeded and finely chopped
  • 1 carrot, peeled and diced
  • 2 celery sticks, finely diced
  • 1 tsp chipotle paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tsp tomato purée
  • 2 x 400g tins black beans
  • 1 x 400g tin chopped tomatoes
  • 500ml vegetable stock
  • Salt and black pepper, to season
  • 100g drained tinned sweetcorn
  • Juice of ½ lime
  • ½ red chilli, deseeded and finely chopped

Method

Finely chop the onion, garlic cloves and green chillies.

Heat 2 tablespoons of oil in a large saucepan over a medium heat, add the onion, garlic and green chillies and sauté for 3–4 minutes until the onion is soft and translucent, then add the red pepper, carrot and celery.

Sweat for a few minutes more, then add the chipotle paste, smoked paprika, cumin and tomato purée.

Stir to coat the vegetables evenly, then add the drained black beans, tinned tomatoes and vegetable stock.

Season with salt and black pepper, bring to the boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.

Remove from the heat and season to taste.

To make the salsa, mix together the sweetcorn with the lime juice, red chilli and coriander. Stir through 2 teaspoons olive oil. Serve the chilli piping hot, with the salsa on top.

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