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

Name: Prue Leith’s Black Bean Chilli With Corn & Lime Salsa
Prep time: 45 minutes
Cook time: 15 minutes
Yield: 4-6 Servings
Cuisine: British
Ingredients: 1 medium onion; 3 cloves garlic; 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; 1 tsp ground coriander; 2 tsp tomato purée; 2 x 400g tins black beans (kidney beans will also work); 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

preparation 45 minutes
cook time 15 minutes
Serves 4-6

Prue Leith's vegetarian chilli uses only a few simple ingredients, but packs in plenty of heat and a delightful balance of flavours. It's actually a vegan chilli too, but we love serving it alongside sweet potatoes, with a dollop of sour cream and some grated Cheddar cheese

Recipes taken from The Vegetarian Kitchen by Prue and Peta Leith (Bluebird, £25)

Ingredients Method

1 medium onion
3 cloves garlic
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
1 tsp ground coriander
2 tsp tomato purée
2 x 400g tins black beans (kidney beans will also work)
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.

eat 2 tablespoons of oil in a large saucepan over a medium heat, add the onion, chopped cloves of 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, coriander 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.

Cook's Tip: this vegetarian chilli is really versatile, and can be served with a wide range of accompaniments. Enjoy the chili with tortilla chips or sweet potato fries and a lime wedge on the side, or on a jacket potato with some sour cream and grated cheese on top.

Ingredients

1 medium onion

3 cloves garlic

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

1 tsp ground coriander

2 tsp tomato purée

2 x 400g tins black beans (kidney beans will also work)

1 x 400g tin chopped tomatoes

500ml vegetable stock

Salt and black pepper, to season

100g drained tinned sweetcorn

Juice of ½ lime