Label
All
0
Clear all filters

Black Bean Chilli with Corn and Lime Salsa

Rate this recipe

banner
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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title