Mexican style chili with black beans, corn, tomato and fresh herbs
Prep Time 20 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr
Course Main Course
Cuisine Mexican
Servings 4200g portions
Calories 191kcal
Equipment
Weighing scales
Chopping board
Chefs knife
Mixing bowl
Peeler
Saucepan - large size
Wooden spoon
Ingredients
30mlRapeseed oil
100gOnions(finely diced)
10gGarlic(crushed)
50gCarrots(dice)
50gCourgettes (Zucchini)(dice)
1eachRed pepper - capsicum(small dice)
30gTomato - puree
500gTomato - plum(ripe - diced)
200mlWater - filtered
100gBlack beans (pre-cooked)
100gKidney beans(pre-cooked)
50gSweetcorn(pre-cooked)
Spices
1smallGreen chili(slice)
1tablespoonChili powder
1tablespoonCumin powder
1tablespoonCoriander powder
1tablespoonAllspice powder
Seasonings
1teaspoonCacao powder
1teaspoonCoconut sugar(to taste)
1 teaspoonOregano(dried)
10gCoriander(fresh)
20gSpring onions (sliced fine)
1eachLime(juice)
1teaspoonSea salt(to taste )
1teaspoonBlack pepper - ground(to taste )
Method
Prepare in advance
Pre-cook the beans and sweetcorn. You may use tinned beans also.
Assemble and prepare all the ingredients. Lay everything out ready to cook. Get your equipment ready. There are a lot of ingredients in this recipe but it's very easy to make once you have everything prepared and laid out organised!
To cook the chili
Heat a large pot over medium heat. Once hot, add oil, onion and garlic. Season with a pinch sea salt. Sauté for 3-4 minutes, stirring frequently. Careful not to burn them!
Next, add the diced red pepper and carrot - saute for another couple of minutes.
Add half chili powder, half of the cumin, half the coriander powder, sliced green chili, diced tomatoes, tomato puree and stir to combine. Bring to a low boil over medium high heat. Cook out for 6 minutes until it is nice and saucy.
Take half of this mix and add to the blender - blitz for 10 seconds until smooth and put back in the pot. This is a nice way of adding moisture to the chili with diluting with too much water.
Next, add the diced courgette, cooked sweetcorn and cooked beans; cover and gently simmer for 5 minutes to meld the flavors together. Stir occasionally.
To season and finish
Add some more salt and pepper, and remaining cumin, coriander powder and chili powder, stir to combine. As it’s cooking you may need to add more water if the mixture is looking too dry and the beans aren’t submerged.
Add cacao to taste for a dark colour and bitter edge.
Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar and lime juice to balance.
Stir in the coriander and spring onions just before serving.