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Chocolate, Black Bean and Beetroot Chilli

Cooking
1 hr 30 mins

You won't be sorry you traded in your usual chilli ingredients for rich and flavoursome beetroot. Warming and hearty, it's perfect with basmati rice and sliced avocado. Whizz up any leftovers to make a luscious crimson soup.

Ingredients

1 can black beans
2 medium washed, unpeeled beetroots, discard the top and bottom
3 medium onions, finely sliced
2 cloves of garlic, finely chopped
1 tsp chilli flakes
50g dark chocolate, grated
1 tbsp ground cumin
1 tsp dried oregano
1 tsp ground coriander
400g chopped tomatoes
1-2 pints bouillon
1 tbsp oil
Salt and pepper to taste

Method

Fill a large pot with water - add the beetroot and simmer until tender.
Drain, then once the beetroot is cool, peel off the skins and chop into small cubes and set aside.
Add the oil to a large saucepan over medium heat. Add the onions and sauté until soft.
Add the garlic, chilli flakes and spices and cook until fragrant, then stir in the chopped tomatoes. Cover and cook until the tomatoes begin to break up.
Stir in the beetroot and cook for 10 minutes.
Next add the black beans, along with 1 pint of bouillon. Simmer on a medium heat for 30 minutes, top up with additional liquid if necessary.
Taste and adjust the seasoning as required.