Black bean chili

I didn’t really measure any ingredients but you can eyeball it, so you can also adjust it to your taste (for example how spicy you like it).

Start by frying your onion and garlic for a few minutes, then add in your beans and corn. Next in is the tomato purée and all the seasonings, stir well and cook down until it reaches your desired consistency.

Add stock powder and water throughout to give it some extra flavor and make sure it doesn’t stick to the pan.

Serve with rice and a good ol’ dollop of source cream. A squeeze of lime and some spring onions sprinkled on top and you’re good to go.