Dinner ideas

Black bean chilli with guacamole and corn chips

This simple dish is easy to make and delicious to eat.

This simple dish is easy to make and served with corn chips and guacamole for a healthy and tasty vegetarian Mexican meal.

Looking for more vegetarian Mexican dishes or more black bean recipes?

Dr Jo says: Don’t be scared of including good fats, such as avocado, nuts, seeds and extra virgin olive oil in your daily diet. These foods are beneficial for blood glucose and insulin control, while helping you to control your appetite.

Tomatoes are rich in lycopene – a powerful antioxidant associated with a reduced risk of certain cancers and heart disease. You can absorb more lycopene by cooking your tomatoes in extra virgin olive oil, as is traditional 
in the Mediterranean.

Aim to have at least one vegetarian meal a week. A Finnish study in men found that replacing 1% of energy from animal protein with plant protein reduced the risk of type 2 diabetes by 18%.




1.Heat oil in a large heavy-based saucepan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until onion softens.
2.Add garlic, spices and oregano to pan; cook, stirring, for 1 minute. Add tomato paste; cook, stirring, for a further minute. Add tomatoes, black beans and 1 cup (250ml) water; bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 20 minutes or until vegetables soften.
3.Meanwhile, cook corn cobs in husks in a large saucepan of boiling salted water for 6 minutes or until almost tender. Drain; cool in husks.
4.Peel back the corn husks; remove and discard the silks. Tie the husks back with kitchen string, if you like. Heat a barbecue (or grill pan) over medium heat; cook corn, turning, for 5 minutes or until grill marks appear.
5.To make the guacamole, mash ingredients in a bowl until smooth; season to taste.
6.Reheat black bean chilli in a medium saucepan over medium heat, stirring occasionally until hot.
7.Place corn chips, black bean chilli and corn in bowls. Top with cheddar, guacamole and coriander. Season to taste; serve with lime.


8.Mash ingredients together in a small bowl until smooth.

Black bean chilli and corn can be prepped 2 days ahead. Store in separate airtight containers in the fridge.


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