Black bean chilli

Instructions

1 Preheat oven to 180ºC. Heat a large ovenproof saucepan and add oil. Lightly fry onion for a few minutes then add garlic and chilli. Cook for 2 more minutes. Place corn in a shallow microwave-proof bowl, add a little water and cover with plastic wrap. Cook in microwave on high for 3-4 minutes.

2 Add capsicums and tomatoes to saucepan. Stir and bring to the boil. Rinse corn briefly under cold running water. Slice kernels off cob and add to chilli pot. Stir until evenly mixed then cover with lid or tinfoil and place in oven for 25 minutes.

3 Add drained beans to chilli. Cover and return to oven to cook for 20 more minutes.

4 Serve Black bean chilli hot from pan with rice and a little dollop of sour cream. Scatter over a little chopped coriander to serve (if using).