2-3tspchipotle paste(to your taste – 3 tsp is fairly spicy)
400gtin black beans
400gtin chopped tomatoes
salt and black pepper
Heat the oil in a large lidded frying pan or casserole. Peel the onion and carrot, and separate the coriander stalks from the leaves, (setting leaves aside for later). Use a mini-chopper or food processor to chop the onion, carrot and coriander stalks then add to the pan.
Add the garlic and chipotle paste to the pan and stir. De-seed and finely slice the pepper and add to the pan.
Drain and rinse the black beans and add to the pan. Tip in the chopped tomatoes and sugar, then season well with salt and black pepper. Stir then cover with a lid and turn up to a high heat. Cook for 8-10 minutes, stirring frequently. Taste and adjust seasoning if necessary.
Finely chop the coriander leaves and stir through the chilli before serving with rice, fajitas or a handful of tortilla chips.
Chipotle Black Bean Chilli with Nachos https://www.thevegspace.co.uk/recipe-chipotle-black-bean-chilli/