Black Bean Chili with Veggie Fritters

My food goal for today was to make dinner without having to go to the supermarket. I succeeded! I made a black bean chili, using up some frozen leftover black beans and one of my favourite pantry essentials, tinned tomatoes. As a side, I made veggie fritters using frozen sweetcorn and a green pepper.

For the chili I used :

  • 3 small red onions, finely chopped
  • 5 cloves of garlic, minced
  • 3 carrots, finely chopped
  • 3 stalks of celery, finely chopped
  • 1 tin of chopped tomatoes
  • black beans, equivalent of one tin approx.
  • 2 teaspoons each of chili powder, dried cumin, dried coriander and paprika
  1. First I sauteed the onions and garlic in olive oil until softened and fragrant. I added my dried spices and let cook for a few minutes to get rid of the raw flavour. Then I added the celery and carrots and cooked for about 3 more minutes, until slightly softened. I poured in the tinned tomatoes and left to simmer while I prepped the ingredients for the veggie fritters.
  2. I added the black beans in their broth. I blended about 1/3 of the chili to give a thicker texture and then returned to the pot.

I didn’t measure ingredients for the fritters, but here’s a rough idea :

  • 2 eggs
  • 200g flour
  • 1 tsp baking powder
  • splash of milk
  • 50g grated cheese
  • 100g sweetcorn
  • 1 green bell pepper, finely chopped
  • 1 small red onion, finely chopped
  1. I cracked the eggs into a measuring jug and whisked in the baking powder, milk and flour.
  2. I added the chopped veg and cheddar cheese and mixed until combined.
  3. I fried in butter, about 5 minutes on each side.

 

Γ“rfhlaith Signature

 

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