Veggie chilli with black bean salsa

Create an authentic Mexican-style meal for dinner tonight. It's fuss-free and loaded with tasty veg.





  • 2 x 400g cans Edgell Black Beans, rinsed, drained
  • 1 tbs olive oil
  • 1 large carrot, peeled, finely chopped
  • 1 large green or yellow capsicum, seeded, finely chopped
  • 2 red onions, finely chopped
  • 35g pkt chilli con carne seasoning
  • 1 1/2 x 400g cans diced tomatoes
  • 1 corn cob, husk and silk removed, kernels removed
  • 1 avocado, stoned, peeled, chopped
  • 150g cherry tomatoes, chopped
  • 1/2 cup coarsely chopped coriander
  • 2 tbs lime juice
  • Sour cream, to serve
  • Corn chips, to serve



Reserve 100g of the beans. Heat the oil in a large frying pan over medium-high heat. Add the carrot, capsicum and half the onion. Cook, stirring, for 5 mins or until tender. Add the chilli con carne seasoning. Cook, stirring, for 1 min or until aromatic. Add the canned tomato, remaining beans and ½ cup (125ml) water. Cover and cook, stirring occasionally, for 10 mins or until the mixture thickens.


Meanwhile, cook the corn kernels in a saucepan of boiling water until tender. Drain.


Combine the corn, avocado, cherry tomato, coriander, lime juice, reserved beans and remaining onion in a bowl. Divide the chilli among serving bowls. Top with sour cream, corn mixture and corn chips. Season with pepper to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.