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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Vegetarian black bean chilli with white rice
Black bean chilli
A star rating of 4.5 out of 5.168 ratings

This flavoursome vegetarian chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Nutrition: per serving

  • kcal330
  • fat12g
  • saturates7g
  • carbs51g
  • sugars15g
  • fibre8g
  • protein4g
  • salt0.5g
    low
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and roast for 50 mins until tender when pierced with a knife. Peel off the skins, put the flesh in a bowl and mash until smooth.

  • step 2

    Add the chipotle paste, soured cream and butter, and mix well. Season to taste.

Recipe from Good Food magazine, November 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.6 ratings
RosieVimes avatar

RosieVimes

A star rating of 5 out of 5.

This is so easy to do and has an excellent flavour and texture. A brill alternative to standard mash!

makosh

A star rating of 5 out of 5.

I just love it. Sweet and hot, creamy and fragrant. Thank you for recipe.

abcdefghijord avatar

abcdefghijord

Made this and did it with two HUGE sweet potatoes so didn't measure out the other ingredients. Didn't use any butter as I found the potatoes were already quite runny (rather than stiff) after just adding the chipotle paste and sour cream. It was nice and something different, however I think it could…

pikolet avatar

pikolet

This was very good! I'm not a huge fan of sweet potatoes but this recipe makes one change their mind. I'm thinking of trying it with regular potatoes too. The chipotle paste really is the secret ingredient here which you can't identify but it enhances the flavor. Very good.

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