Name: Meatball black bean chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 12 beef meatballs; 1 onion finely sliced; 2 mixed peppers sliced; ½ large bunch coriander leaves and stalks chopped; 2 large garlic cloves crushed; 1 tsp hot smoked paprika; 2 tsp ground cumin; 1 heaped tbsp light brown soft sugar; 2 x 400g cans chopped tomatoes; 2 x 400g cans black beans drained and rinsed; cooked rice to serve

Meatball black bean chilli

Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked

40 min total 10 min prep 30 min cook 4 423 cal

Instructions

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1 Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.
2 Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
3 Serve the chilli with the rice and the coriander leaves scattered over.