Meatball black bean chilliEasy to reheat so make extra for a quick meal another day. Filling but so tasty.
Prep: 0H 10M
Cook: 0H 30M
Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned all over, then transfer to a plate with a slotted spoon and leave on the side.
In the same pan fry the onion and peppers with a pinch of salt for 6 mins. Add the coriander stalks, garlic, paprika and cumin and fry for another minute. Add the sugar, tomatoes and beans, and bring to a simmer. Season well, return the meatballs to the pan and cook, covered, for 15 mins.
Serve the chilli with the rice and the coriander leaves scattered over.