- 1tbsp sunflower oil
- 1 large onion, very finely diced
- 1 heaped tsp ground cumin
- Pinch ground cinnamon
- ½tsp chilli powder
- ½tsp dried chilli flakes
- 1tsp smoked paprika
- Pinch cayenne pepper
- 1 red pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 red chilli, deseeded and chopped
- 3 garlic cloves, finely chopped
- 1tbsp tomato purée
- 400g tin chopped tomatoes
- Pinch sugar
- A few drops tabasco sauce
- 1tbsp balsamic vinegar
- 2 x 400g tins black beans in water, drained
- 20g good-quality dark chocolate (at least 70% cocoa solids), broken into small squares
- Fresh coriander, to garnish
- 2 avocados, peeled and sliced, and lime halves, to serve
- Heat the oil in a heavy-based saucepan. Add the onion, season with black pepper and let it soften for several min before adding the dried spices. Cook for a few min more. Add the peppers, season again, then cover and cook together for 10 min or until softened. Add the chopped red chilli and garlic.
- Stir in the tomato purée so everything is coated, then pour in the chopped tomatoes. Add the sugar, tabasco sauce, balsamic vinegar and 100ml water, then season with black pepper and stir to combine. Simmer for around 25–30 min, occasionally topping up with water if the mixture becomes too dry.
- Add the beans to the pan and simmer for a further 15–20 min.
- Just before serving, stir the dark chocolate into the chilli – the sauce will turn thick and glossy. Allow everything to amalgamate before serving the black bean chilli garnished with coriander, with the sliced avocado and lime wedges for squeezing.
Nutrition per serving
Read more on how we calculate nutrition.
380kcal 14.4g 21.3g 5g 21g 15.8g 0.2g 154mg 28.9g 5.3mg