Plant-based· VG · GF · DF

Habanero Black Bean Chilli

Name: Habanero Black Bean Chilli
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 tins (480g drained) black beans; 1 tin (240g drained) kidney beans; 2 × 400g tins chopped tomatoes; 300g sweet potato, 1cm dice; 2 (300g) onions, diced; 1 (160g) red pepper, diced; 2 (15g) habanero chillies, finely chopped; 30g (2 tbsp) chipotle paste; 4 cloves (20g) garlic; 10g cumin, smoked paprika, oregano; 5g (1 tsp) cocoa powder; 30ml (1 lime) lime juice; 15ml rapeseed oil; 1 cube vegetable stock cube; 200ml water

A smoky, seriously hot black bean and sweet potato chilli with habanero, chipotle and a hint of cocoa.

makes 27 blocks, about 22p each

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BatchJoy

batchjoy.com/recipes/habanero-black-bean-chilli/

Illustration of a bowl of Habanero Black Bean Chilli

Time: 1 hr10 min prep · 50 min cook
Makes: 27 blocks
Cost per blockPer block: 22p
Calories per blockCalories: 61 kcal
Spice: 5 of 5

You’ll need

Batch size

blocks

2 tins (480g drained)black beans
1 tin (240g drained)kidney beans
2 × 400g tinschopped tomatoes
300gsweet potato, 1cm dice
2 (300g)onions, diced
1 (160g)red pepper, diced
2 (15g)habanero chillies, finely chopped
30g (2 tbsp)chipotle paste
4 cloves (20g)garlic
10gcumin, smoked paprika, oregano
5g (1 tsp)cocoa powder
30ml (1 lime)lime juice
15mlrapeseed oil
1 cubevegetable stock cube
200mlwater

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Rice with soured cream and avocado · Tortilla chips and cheese · A jacket potato

Method

Step 1: Heat the oil in a large saucepan over a medium heat and soften the onions and pepper for 10 minutes.
Step 2: Add the garlic, habaneros and spices for 1 minute.
Step 3: Stir in the chipotle paste, tomatoes, stock, cocoa and sweet potato. Simmer, partly covered, for 25 minutes until the sweet potato is tender.
Step 4: Add the beans and simmer uncovered until thick, 15 minutes.
Step 5: Off the heat, stir in the lime juice and season with salt. Cool and freeze in 70g blocks.

Milder: use one habanero, deseeded.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	61	2.8g	9.3g	0.9g	3g	0.29g
Per 3 blocks	183	8.4g	27.9g	2.7g	9g	0.87g

Cook’s notes

Wear gloves for the habaneros. For a 3, use one and remove the seeds.
The heat builds as it sits, so taste it the next day before adding more.
Soured cream, avocado and lime all cool it down at the table.

Serve it

Rice with soured cream and avocado · Tortilla chips and cheese · A jacket potato.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 183 kcal and 8.4g protein before rice, bread or potatoes.

Habanero Black Bean Chilli questions

Why is there cocoa in it?

A little cocoa adds depth and a gentle bitterness that rounds off the tomato and chipotle. It doesn't make the chilli taste of chocolate.

Can I use scotch bonnets instead of habaneros?

Scotch bonnets are a close relative with similar heat and a fruity flavour, so swap them one for one. Handle them with gloves in the same way.

Can I use dried beans?

Soak about 200g dried black beans and 100g dried kidney beans overnight, then cook them in fresh water until tender before step 4. Boil the kidney beans hard for at least 10 minutes at the start, as undercooked kidney beans are unsafe to eat.