Enjoy this healthy dinner recipe taken from RTE's Operation Transformation

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 15 minutes
    • Mexican
    • Dairy Free
    • Vegetarian

    Courgette & Corn Chilli

    Recipe Information

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    1 red onion

    2 courgettes

    1 mild red chilli

    2 garlic cloves

    1 tbsp rapeseed oil (15g)

    200g frozen sweetcorn

    1 ½ tsp chilli powder (7.5g)

    1 ½ tsp ground cumin

    400g tin chopped tomatoes

    300ml vegetable stock

    400g tin black beans (you need 240g drained)

    1 tsp honey (5g)

    ½ lime

    small handful fresh coriander leaves

    sea salt and freshly ground black pepper


    Peel the onion and cut in half, then finely chop. Trim the courgettes and cut into dice. Cut the chilli in half, then remove the seeds with a teaspoon and finely chop the flesh. Peel the garlic and using a garlic crusher crush the flesh.

    Heat a frying pan with a lid over a medium to high heat. Add the oil and then tip in the onion and courgettes. Sauté for about 6-8 minutes until lightly coloured.

    Stir in the chilli, garlic and sweetcorn with the spices and continue to cook for 2-3 minutes until the sweetcorn is tender and piping hot.

    Stir in the tomatoes and stock and season lightly with salt, if using and pepper to taste, then simmer for about 5 minutes until slightly reduced and thickened.

    Meanwhile, tip the black beans into a sieve and run under the tap to rinse. Stir into the chilli and cook until piping hot. Add the honey and squeeze in the lime juice, stirring to combine. Divide between bowls. Roughly chop the coriander and scatter on top to serve.