Black bean chilli

• olive oil↗2 tbsp tbsp
• garlic cloves↗4

  finely chopped

• large onions↗2

  chopped

• sweet pimenton (Spanish paprika)↗3 tbsp tbsp

  or mild chilli powder

• ground cumin↗3 tbsp tbsp
• cider vinegar↗3 tbsp tbsp
• brown sugar↗2 tbsp tbsp
• chopped tomatoes2 x 400g (2 x 14oz) cans
• cans black beans↗2 x 400g (2 x 14oz)

  rinsed and drained

• feta cheese (or a dairy-free alternative)↗a few, or one, of the following to serve: crumbled

  chopped spring onions, sliced radishes, avocado chunks, soured cream

Step-by-step instructions

1. 1

   In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.

2. 2

   Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.