Meatball Black Bean Chilli
Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked
Method
Based on 4 servings, adjust as needed.
Step 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.
Step 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.
Step 3
Meanwhile, cook the rice as per the instructions. To freeze, leave to cool completely and transfer to large freezerproof bags.
Step 4
Serve the chilli with the rice and the coriander leaves scattered over.
- Ingredients
- Based on 4 servings
-
1 heaped tbsp Light Brown Soft Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
2 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
0.5 large bunch Coriander, leaves and stalks chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 Mixed Peppers, sliced 1x Sainsbury's Sweet Peppers (Colours may vary) x3 -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 250ml -
12 Beef Meatballs 1x Sainsbury's British or Irish 10% Fat 12 Beef Meatballs 350g -
2 x 400g cans Chopped Tomatoes 2x Sainsbury's Chopped Tomatoes Can 400g -
2 x 400g cans Black Beans, drained and rinsed 2x Old El Paso Mexican Black Beans 425g -
2 Large Garlic Cloves, crushed 1x Sainsbury's Garlic -
220g Rice, to serve 1x Ben's Original Classic Long Grain Microwave Rice 220g -
1 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
1 Onion, finely sliced 1x Sainsbury's Onions Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g