INGREDIENTS

For the pickled red onions:

• 2 medium red onions, thinly sliced
• 125ml / ½ cup apple cider vinegar
• 250ml / 1 cup warm water
• 1 tablespoon sugar
• 1½ teaspoons salt

For the black bean chilli:

• 2 tsp olive oil
• 1 onion, finely chopped
• 1 large carrot, peeled and very finely chopped or grated
• 2 cloves garlic, finely chopped
• 1 red pepper, deseeded and finely diced
• 1 red chilli, deseeded and finely chopped
• 1 tsp ground cumin
• 1 tsp paprika
• 400g tin black beans
• 198g can sweetcorn
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• 2 large squares dark chocolate (around 25g),roughly chopped
• 2 tbsp balsamic vinegar
• 1 tsp marmite
• salt and pepper
• 1/2 bunch coriander, roughly chopped

For the quick guacamole:

• 1 avocado
• Juice of 1/2 lime

To serve:

• 120g rocket leaves
• 1 lime, quartered

DIRECTIONS

For the pickled red onions:

Whisk together the vinegar, water, sugar, and salt in a medium bowl or shake it up in a jar.

Add the red onion and let sit at room temperature for at least 1 hour. (These onions will last for a few weeks in a jar in the fridge.)

For the black bean chilli:

Fry the onion and carrot in a large saucepan on a medium heat with the olive oil.

After 5 minutes when the onion has softened, add the garlic, red pepper, chilli, cumin and paprika. Fry for another 5 minutes stirring frequently.

Add the black beans, sweetcorn, tomato puree and chopped tomatoes to the saucepan. Put the lid on and cook for 10 minutes. Stir every few minutes to ensure nothing sticks to the bottom of the pan. 

Add the chocolate, vinegar and marmite to the pan. Cook for another 3 minutes, stirring frequently, until the chocolate has melted.

Taste and season. 

Mash the avocado in a bowl with the lime juice and a pinch of salt.

When you’re ready to eat, sprinkle the coriander over the chilli and serve with rocket, avocado and pickled red onions.