Deconstructed Roasted Black Bean Chunky Chilli

Deconstructed Roasted Black Bean Chunky Chilli from Lesley Waters. This chilli is great for meat eaters and vegans alike. Here Lesley is serving it with Steak Burgers and Skinny Chips for a really tasty feast!

Ingredients

2 x medium red onions, chopped chunky
1 x large red pepper, halved deseeded and diced chunky
2 x garlic cloves, unpeeled
60ml/4 tbsp olive oil
100g dried black beans, soaked and cooked
10 sunblush tomatoes, chopped
450g tomatoes, chopped chunky
2 tbsp caster sugar
2 tsp dried chilli flakes
1 tsp Cornish sea salt and black pepper
2 tbsp balsamic vinegar
2 tbsp coriander leaves
800g, minced beef
Salt and freshly ground black pepper
1 tbsp olive oil
Sour cream and guacamole to serve

Method

Print Recipe

Preheat the oven to 180C fan, gas mark 6.
Place the onions, pepper and garlic on a large roasting tray, drizzle with half the oil and roast for 10 minutes.
In a large bowl, toss the cooked black beans, sunblush tomatoes and their oil together, season with black pepper and set to one side.
Remove the vegetables from the oven. Add chopped tomatoes and sprinkle over the sugar, chilli, salt, pepper and 1 tbsp balsamic vinegar. Roast for a further 10-15 minutes or until the tomatoes look lightly charred.
To make the burgers, simply place the mince in a bowl. Season really well with salt and black pepper and mix well with your hands. Divide the mixture into 4 and shape into burgers.
Mix the roasted vegetables together with the black beans and dress with the remaining olive oil and balsamic. Set to one side.
To cook the burgers, heat a griddle pan until really hot. Rub the burgers all over with the olive oil. Place the burgers in the hot pan and cook for 3-4 minutes until lightly charred. Turn them over and cook for a further 3-4 minutes for medium.
To serve, spoon the chilli into a warm serving bowl and scatter over the coriander. Pile the burgers on a board and take to the table with a basket lined with greaseproof paper filled with skinny chips.
For skinny chips – wash and cut 450g potatoes into thin chips. Place in a roasting tray lined with baking parchment. Drizzle over 2 tbsp olive oil and toss well. Season well and place in a preheated oven 180C fan, gas mark 6 for 20-25 minutes until golden and crisp.

Ingredients

2 x medium red onions, chopped chunky
1 x large red pepper, halved deseeded and diced chunky
2 x garlic cloves, unpeeled
60ml/4 tbsp olive oil
100g dried black beans, soaked and cooked
10 sunblush tomatoes, chopped
450g tomatoes, chopped chunky
2 tbsp caster sugar
2 tsp dried chilli flakes
1 tsp Cornish sea salt and black pepper
2 tbsp balsamic vinegar
2 tbsp coriander leaves
800g, minced beef
Salt and freshly ground black pepper
1 tbsp olive oil
Sour cream and guacamole to serve

Method

Preheat the oven to 180C fan, gas mark 6.
Place the onions, pepper and garlic on a large roasting tray, drizzle with half the oil and roast for 10 minutes.
In a large bowl, toss the cooked black beans, sunblush tomatoes and their oil together, season with black pepper and set to one side.
Remove the vegetables from the oven. Add chopped tomatoes and sprinkle over the sugar, chilli, salt, pepper and 1 tbsp balsamic vinegar. Roast for a further 10-15 minutes or until the tomatoes look lightly charred.
To make the burgers, simply place the mince in a bowl. Season really well with salt and black pepper and mix well with your hands. Divide the mixture into 4 and shape into burgers.
Mix the roasted vegetables together with the black beans and dress with the remaining olive oil and balsamic. Set to one side.
To cook the burgers, heat a griddle pan until really hot. Rub the burgers all over with the olive oil. Place the burgers in the hot pan and cook for 3-4 minutes until lightly charred. Turn them over and cook for a further 3-4 minutes for medium.
To serve, spoon the chilli into a warm serving bowl and scatter over the coriander. Pile the burgers on a board and take to the table with a basket lined with greaseproof paper filled with skinny chips.
For skinny chips – wash and cut 450g potatoes into thin chips. Place in a roasting tray lined with baking parchment. Drizzle over 2 tbsp olive oil and toss well. Season well and place in a preheated oven 180C fan, gas mark 6 for 20-25 minutes until golden and crisp.