Mexican Chakalaka (V)

Mexican Chakalaka

Ingredients

• 30ml Olive Oil
  
• 1 large white onion, chopped
• 1 clove garlic, chopped
• ½ green bell pepper, deseeded and diced
• 2 Tbsp curry powder
• 1 tsp chilli powder
• 1 tsp chipotle chilli marinade (See recipe: 'Chipotle Stuffed Chicken Breast')
• 3 carrots, peeled and grated
• 1 x 410g can chopped and peeled tomatoes
• 1 x 400g can black beans, drained
• 2 Tbsp chopped fresh coriander
  
• salt and ground black pepper to taste

Method

1. Heat some olive oil in a heavy-based pot over medium heat.
2. Fry the onion, garlic and green pepper until the onion turns translucent.
3. Add the curry powder, chilli powder and chipotle chilli marinade and cook for 1 minute.
4. Add the grated carrots and cook for a further 2 minutes, then stir in the chopped tomatoes and season with salt and black pepper. Cover with a lid and cook for about 5 minutes.
5. Add the black beans and cook, covered, for a further 10 - 15min minutes.
6. Remove from the heat and stir in the coriander.
7. This can be served hot or cold.
8. Store in the fridge in an airtight container for up to 3 days.