Now I know where the expression ‘full of beans’ comes from because after I ate this Black Bean Chilli I just wanted to do a happy dance. Maybe it was the forbidden rice.. anything thats forbidden feels good right? OK so its not really forbidden, well not anymore but it used to be.
Black rice is so pretty but more importantly its choc full of antioxidants, fibre and protein. So much so the emperor, back in the day, forbade anyone but himself to eat it! He wasn’t a sharer obviously. I get that, I don’t like sharing either when it comes to food. This rice also has anti-inflammatory properties AND besides that it looks so good on the plate! (To find out more about the properties of black rice have a look here.)
However, the piece de la resistance in this dish is the black bean chilli sauce. It kicks in all the right places and those beans are doing so much good for you. We know beans are full of fibre and protein but thats not all of it. Have a look at what Dr Axe has to say about this superfood right here.
As if thats not enough we’re heaping fresh tomato, avocado and coriander on top, drizzling lime juice AND adding a good dollop of cashew sour cream (or sunflower seed sour cream for Nut Free) either of which unlike the dairy version contain only good healthy fats and therefore will not clog your arteries.
Quick, easy & delicious vegan Black Bean Chilli!
I’m so glad I have leftovers in the fridge right now!
Thermomix and hob methods in the following recipe.
Black Bean Chilli & Black Rice
This makes enough for around 4 people, if there's only 2 of you make extra anyway and pop some in the freezer for those days you don't have time to cook but still want to eat real food!
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped or quartered depending which cooking method you are using
- 4 cloves garlic, chopped if using hob method
- 4 cups black beans cooked
- 1-2 cups vegetable stock depending on your preferred consistency
- 1 tin chopped tomatoes
- 2 tsp mushroom powder, heaped optional also but adds depth
- 2 tbsp soy sauce, liquid aminos or tamari
- 4 finger chillies, chopped or quartered - or as many as you prefer or use chilli powder
- 2 cups black rice
- 1-2 avocados chopped
- 2 cups cherry tomatoes, halved
- 1 bunch fresh coriander roughly torn
- 1 lime juice only
- sour cream to garnish recipe linked above, omit if Gluten Free
Instructions
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Rinse your rice and get that cooking by placing in a saucepan, just covered with water, bring to the boil and then turn the heat right down, cover and let it steam away until its cooked - about 20-35 mins, keep an eye on it in case it needs more water added. If you have an instant pot then rinse the rice, place it in the instant pot with 2.5 cups of water and cook on manual for 20 minutes with a 10 minute natural release.
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Jump over to the sour cream recipe and get that made and in the fridge.
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TRADITIONAL HOB METHOD
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While the rice is cooking.. Heat a pan and then add the olive oil and let that heat up too
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Saute your chopped onions and chillies for about 3-5 minutes to soften.
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Add the garlic and saute for an additional minute.
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Add the black beans, tinned tomatoes, vegetable stock, soy sauce and mushroom powder if using.
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Bring to the boil, reduce heat, cover and simmer for 20 mins. If you want the sauce thicker take the lid off, turn the heat up and let it boil until it reduces down to the desired consistency.
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Serve the chilli over the rice and top with the avocado, tomato, coriander, a squeeze of lime juice and a good dollop of sour cream
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Enjoy!
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THERMOMIX METHOD
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Add your onions to the mixing bowl with the olive oil and set to 5 seconds, speed 5 and throw the quartered fresh chilli’s (if using) and peeled garlic cloves onto the spinning blades keeping your hand over the top.
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scrape down and cook 5 minutes , temperature 100, speed 1.5
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Add the black beans, tinned tomatoes, vegetable stock, soy sauce and mushroom powder if using.
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Cook for 20 minutes, 98 degrees, reverse speed 1.5.
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Serve the chilli over the rice and top with the avocado, tomato, coriander, a squeeze of lime juice and a good dollop of sour cream.
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Enjoy!
Recipe Notes
I have added mushroom & beetroot powders for extra depth and sweetness but if you don’t have those to hand just leave them out.
