1/2 onion, diced
2 cloves garlic, minced
150g mushrooms, cut into chunky dice
1 tin black beans, including liquid (400g)
1tsp ground cumin
2tsp chilli powder
1/2 vegetable stock cube
250ml hot water
100g tomatoes, diced
Brown rice and your favourite toppings, to serve
Heat the oil in a large saucepan and cook the onion and garlic over a medium heat for 3-4 minutes, until slightly soft but not browned. Add the mushrooms, and continue to cook for a further 5 minutes, or until the mushrooms are soft.
Add the black beans (including liquid), spices, water and stock cube, and mix well. Turn the heat down to very low, cover, and leave to simmer for 20-30 minutes, stirring occasionally.
Add the tomatoes, and cook for a further 10 minutes. If the chilli is a little runny for your taste, cook uncovered and turn the heat up to medium, stirring regularly – if not, leave it covered over a low heat, or even add a dash more water if it is too dry.
Serve with brown rice and your favourite chilli toppings.