Recipe0
← Back to recipes

Black Bean & Roast Veggie Chilli with Garlic Rice, Cucumber Salsa & Corn Chips

Get a load of this gently spiced black bean chilli that knows no bounds when it comes to flavour. Sitting on a bed of garlic-infused rice and served with crunchy corn chips, this is a recipe for a hearty bowl you won’t soon forget.

View recipe source
Climate Superstar Spicy Plant Based eat-less-meat
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 carrot
  • 1 courgette
  • 2 garlics
  • 20 gr butter
  • 1.25 cup water (for the rice)
  • 1 packet jasmine rice
  • 1 brown onion
  • 1 cucumber
  • 1 black beans
  • 2 radishes
  • white wine vinegar
  • 1 sachet mexican fiesta spice blend
  • 1 packet tomato paste
  • 1 sachet vegetable stock powder
  • 0.5 cups water (for the sauce)
  • 1 packet corn chips
  • 1 packet sour cream
  • 1 bag coriander
  • olive oil
  • 2 carrots
  • 2 courgettes
  • 4 garlics
  • 40 gr butter
  • 2.5 cups water (for the rice)
  • 1 packet jasmine rice
  • 1 brown onion
  • 1 cucumber
  • 2 black beans
  • 3 radishes
  • white wine vinegar
  • 1 sachet mexican fiesta spice blend
  • 2 packets tomato paste
  • 1 sachet vegetable stock powder
  • 1 cup water (for the sauce)
  • 1 packet corn chips
  • 2 packets sour cream
  • 1 bag coriander

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut carrot and courgette into bite-sized chunks.
    • Place veggies on a lined oven tray. Drizzle with
    olive oil, season with salt and toss to coat.
    Spread out evenly, then roast until tender,
    20-25 minutes.
    TIP: If your oven tray is crowded, divide the veggies
    between two trays.
  2. • Meanwhile, finely chop garlic.
    • In a medium saucepan, heat the
    butter with a dash of olive oil over medium
    heat. Cook half the garlic until fragrant,
    1-2 minutes.
    • Add the water (for the rice) and a generous
    pinch of salt and bring to the boil.
    • Add jasmine rice, stir, cover with a lid and
    reduce the heat to low. Cook for 12 minutes,
    then remove from heat. Keep covered until rice is
    tender and water is absorbed, 10-15 minutes.
    TIP: The rice will finish cooking in its own steam so
    don't peek!
  3. • While the rice is cooking, finely chop onion.
    Roughly chop cucumber and radish. Drain and
    rinse black beans.
    • In a medium bowl, combine cucumber, radish
    and a drizzle of white wine vinegar and olive
    oil. Toss to combine. Season to taste and set
    aside.
  4. • When the veggies have 5 minutes remaining,
    heat a large frying pan over medium-high heat
    with a drizzle of olive oil. Cook onion until
    tender, 4-5 minutes.
    • SPICY! This spice blend is hot! Add less if you're
    sensitive to heat. Add Mexican Fiesta spice
    blend, tomato paste and remaining garlic and
    cook until fragrant, 1 minute.
    • Reduce heat to medium. Stir in vegetable stock
    powder, water (for the sauce) and black beans
    and cook until slightly reduced, 2-3 minutes.
  5. • Stir roasted veggies through the chilli. Season
    with salt and pepper.
  6. • Divide garlic rice between bowls. Top with black
    bean and roast veggie chilli, cucumber salsa and
    corn chips.
    • Dollop with sour cream. Tear over
    coriander to serve. Enjoy!