Veggie black eyed bean chilli (v)

This is a spicy vegetarian treat that confirmed carnivores will enjoy too. The lime juice gives it a vibrant tang and the cocoa powder provides a real depth of flavour. Delicious served over rice or in wraps with guacamole and cheese.

Recipe (serves 2)

Ingredients

1 400g can black eyed beans
1 400g can chopped tomatoes
1 small onion, finely chopped
1 green or red pepper, finely chopped
2 cloves garlic, finely chopped
1 glug olive oil
Good shake of dried oregano
2 tsps ketchup
Juice 1/2 lime
1 tsp whole cumin seeds
1 tsp ground coriander
1 tsp dried chilli flakes (or to taste)
1/2 tsp cinnamon
1/2 tsp cocoa
1/2 tsp smoked paprika

Method

1. Gently fry the onion, garlic and pepper in the olive oil for 5-10 minutes until soft and season with salt and pepper
2. Add all the rest of the ingredients apart from the canned tomatoes and fry for a further 5 minutes to combine the flavours
3. Add the tomatoes, fill the empty can with water and add that too
4. Simmer for 30 minutes
5. Check the seasoning and add more chilli if you like a kick

TIP: If you've made it a little too spicy serve it with soured cream or plain yoghurt to calm it down.