Black bean chilli

Wednesday, 22 January 2014
I've been holding off on making this as I was sure it would be really high in points.  Really, in order to do the best with the propoints, it should probably be made with vegetables but this is really far too good NOT to have black beans in.

Then, I was shocked to discover that it's actually only 4 propoints per serving.  With 50g of  garlic rice, this meal came to 10pp.  You could easily add just a little bit of grated cheese or sour cream for an extra point/treat.

The other great thing about this meal is that it's almost a store cupboard meal - just the green peppers need to be bought fresh.  Oh, and D loves it.

Stats: - 4 servings, 4pp each

Ingredients: -

four shallots, finely diced
two crushed garlic cloves
two tbsps of cumin
two tsps of chipotle paste
two green peppers, pith and stalk removed, cut into squares
two cans of black beans, drained and rinsed
two cans of chopped tomatoes
200ml vegetable stock
two tbsps of tomato puree

Mist the wok with frylight and gently heat the shallots, garlic and peppers for ten minutes.  Add the cumin and chipotle paste and stir through.  Add the black beans, tomatoes, tomato puree and stock.  Bring to the boil and then simmer for 20-25 minutes, stirring occasionally.

©All images and content are copyright Kneadwhine and should not be reproduced without permission in any circumstances. Copyright 2011-2016 Knead Whine |