Mexican Leek and Black Bean Chilli

Serve with sour cream for a richer dish.


  • 1 red onion, chopped finely
  • 4 cloves of garlic, chopped finely
  • 1 tsp cumin seed
  • 0.50 a fresh chilli optional (take seeds out or put in less if don't like spicy taste)
  • 1 tsp ground coriander
  • 0.25 tsp smoked paprika
  • 0.50 tsp ground cumin
  • 2 medium leeks, washed and chopped finely
  • 1 red pepper, slice lengthwise finely
  • 1 can chopped tomatoes
  • 1 can black beans, drained and rinsed
  • 1 tsp salt
  • pinch of black pepper
  • 1.50 tsp honey
  • juice of half a lime
  • handful of fresh coriander, to serve


  1. Fry onion and garlic at medium heat for 5 minutes, add leeks, peppers, cumin seed and salt and fry for a further 5 minutes.
  2. Add all the spices, black beans and chopped tomatoes and stir.
  3. Add salt, pepper and honey - turn up heat to high until it starts to boil.
  4. Once boiling, turn down heat to low and leave simmer for a further 10 minutes; taste and further season before enjoying!



Add some corn for more colour and an even fresher look.


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