Meatball black bean chilli

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Nutrition: Per serving

  • kcal423
  • fat16g
  • saturates4g
  • carbs36g
  • sugars21g
  • fibre14g
  • protein24g
  • salt1.1g
  • Ingredients
  • Method
  • Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 12 beef meatballs
  • 1 onion, finely sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 mixed peppers, sliced

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • ½ large bunch coriander, leaves and stalks chopped
  • 2 large garlic cloves, crushed
  • 1 tsp hot smoked paprika

    Paprika

    pa-preek-ah

    A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 heaped tbsp light brown soft sugar
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans black beans, drained and rinsed
  • cooked rice, to serve

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • Method

    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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