Name: Black Bean Chilli with Corn and Lime Salsa
Yield: Serves 4–6
Ingredients: salt and black pepper to season; 2 tsp tomato purée; 2 celery sticks, finely diced; ½ red chilli, deseeded and finely chopped; a small handful of coriander, finely chopped; 1 × 400 g tin chopped tomatoes; juice of ½ lime; 100 g drained tinned sweetcorn; 1–2 green chillies; 1 red pepper, deseeded and finely chopped; 1 tsp chipotle paste; 1 tsp smoked paprika; 2 × 400 g tins black beans; 1 tsp ground cumin; 2 tbsp olive oil plus 2 tsp; 1 carrot, peeled and diced; 1 onion; 3 garlic cloves; 500 ml vegetable stock

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This is a really hearty, warming chilli, perfect for a cold night. As a vegetarian, I usually stir a handful of grated Cheddar cheese and a dollop of yoghurt or sour cream into my bowl of chilli, but the fresh, zingy corn salsa here is so delicious, it makes that entirely unnecessary. 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.

Ingredients

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Ingredients

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