Mark Moriarty’s recipe for black bean and roasted root vegetable chilli with coriander rice and sour cream. Photograph: Harry Weir Sat Jun 27 2026 - 04:49Preheat the oven to 180 degrees. Cut the peeled celeriac and parsnip into small cubes and place them in a large bowl. Add the vegetable oil, spices and season well with salt and pepper. Then, use a wooden spoon to mix and evenly coat the vegetables in the oil, spices and seasoning.Spoon the vegetables on to an oven tray and spread out into an even layer. Place in the oven and cook for 30 minutes (stirring them after 15 minutes) until golden brown, then remove from the oven. Place a large saucepan on the heat and add the oil. Add the onion and cook over a medium heat for three to four minutes until softened, stirring regularly, then add the garlic, cumin, smoked paprika, chilli powder, cayenne and oregano. Cook for two minutes more, stirring regularly, then add the tomatoes, vinegar, sugar and vegetable stock. Allow to come to the boil while stirring regularly, then lower the heat and add the black beans and the roasted vegetables.Season with salt and pepper, then allow the chilli to simmer on a low heat for 20 minutes, stirring occasionally, which leaves enough time to steam the rice.Dice the coriander and stir through the steamed rice just before serving. Spoon the rice into bowls and spoon some black bean chilli on top. Garnish with some more coriander and a spoon of sour cream.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.