Meatball black bean chilli
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This meatball black bean chilli is my go to weeknight dinner when I want something satisfying and genuinely quick to pull together. The beauty of it is that you're building incredible depth of flavor in just thirty minutes, with pantry staples doing most of the heavy lifting. Black beans are packed with fiber and protein, so this dish keeps you full without feeling heavy, and honestly it costs very little to make. The meatballs add richness while the cumin and smoked paprika create that warm, complex chilli taste you'd normally simmer for hours. Serve it over rice and you've got a complete meal that tastes like you've been cooking all day.
Ella x
Ingredients
- 2 tbspolive oil
- 112 beef meatballs
- 11 onion finely sliced
- 12 mixed peppers sliced
- ½ largebunch coriander leaves and stalks chopped
- 2 largegarlic cloves crushed
- 1 tsphot smoked paprika
- 2 tspground cumin
- 11 heaped tbsp light brown soft sugar
- 12 x 400g cans chopped tomatoes
- 12 x 400g cans black beans drained and rinsed
- 1cooked rice to serve
Detail level
Instructions
- 1
Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.
- 2
Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
- 3
Serve the chilli with the rice and the coriander leaves scattered over.
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