Savory Meatball and Black Bean Chili

1. Prep Work

Prepare your ingredients by chopping the onion, slicing the bell peppers, separating and chopping the coriander leaves and stalks, and mincing the garlic cloves.

2. Browning Meatballs

Heat the olive oil in a large, heavy-bottomed casserole dish over medium heat. Add the meatballs and fry for about 5 minutes, turning occasionally until browned on all sides. Using a slotted spoon, transfer the meatballs to a plate and set aside.

3. Vegetable Sauté

In the same casserole dish, add the chopped onion and bell pepper slices with a pinch of salt, and sauté for 7 minutes until softened and fragrant.

4. Aromatic Infusion

Stir in the finely chopped coriander stalks, minced garlic, smoked paprika, and ground cumin. Continue to cook for 1 minute, allowing the spices to release their flavors.

5. Chili Creation

Sprinkle in the brown sugar, then pour in the chopped tomatoes and black beans. Bring the mixture to a gentle simmer.

6. Meatball Return

Return the browned meatballs to the dish. Cover and let simmer for 15 minutes. The meatballs should be cooked through and the chili thickened.

7. To Serve

Serve the chili hot over cooked rice, garnished with the reserved coriander leaves.