Black bean chilli

Black bean chilli

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(60 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4 - 6

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
339
protein
17g
carbs
50g
fat
10g
saturates
1g
fibre
8g
sugar
20g
salt
1.45g

Ingredients

  • 2 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 2 large onions, chopped
  • 3 tbsp sweet pimenton (Spanish paprika ) or mild chilli powder
  • 3 tbsp ground cumin
  • 3 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 2 x 400g (2 x 14oz) cans chopped tomatoes
  • 2 x 400g (2 x 14oz) cans black beans, rinsed and drained
  • a few, or one, of the following to serve: crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured cream

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Method

  1. In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
  2. Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Recipe from Good Food magazine, February 2010

Comments, questions and tips

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Comments

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hannahrook's picture

Really lovely veggie chilli. After reading the previous comments, I added 1 and a half tbsp of cumin and the same of mild chilli powder and it worked really well. I also added mushrooms with the beans. Will definitely be making again, a really flavoursome dish that is healthy and very quick to make, a perfect midweek meal

mairhoney's picture
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Was okay. Too much onion not enough spice for my tastes.

gillh007's picture
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Really loved this, will b keeping as a regular, excellent to pop in freezer.

alpujarra's picture

My turn to cook on a Tuesday night. So easy! Delicious. Cumin adds depth. Served it with brown rice and spring onions ( using what I had in the fridge and cupboard). Will make this a Tuesday night special as it is easy and delicious. One of the best 'quick dishes' I've cooked in a long time.

lornatay's picture

I too followed the recipe and there must be a mistake with the 3 tablespoons of cumin.... Husband likes it though!!

mclone's picture
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Surprisingly good for a healthy, veggie option. Added lots of chilli and some smoked paprika.

suegriff26's picture
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Quick easy and tasty. Cooked for a bit longer after adding beans and added a bit of cornflour to thicken sauce a bit. Also threw in some mushrooms.

maryrecipes's picture

Meat eater! Really tasty chilli - will definitely make again.

jaysmith's picture
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Awesome recipe! I've used this for three dinner parties and have had very enthusiastic comments. All the more incredible given that it's vegetarian and so healthy. It's the toppings that make it - the feta goes particularly well.

pammiem's picture
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I thought the amount of spices sounded way too much but it was perfect!

rebeccamottershead's picture
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I have made this recipe time and time again. it has been requested on a number of occasions ny my friends. I found that there are 2 types of pimenton. One is very hot so I only use 1 tablespoon if I use that. The sweet pimenton makes it a bit sweet for us, so prefer the hotter version. I have made it for school events as it is easy to make for large numbers especially if you use tinned fried onions ( think it is called easy onion).

emmabryce2's picture
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Really good - I've made this loads of times, with a few amendments - a veggie stock cube, a couple of chopped peppers (added a stage 1), half and half chilli powder and paprika, and whatever beans are in the cupboard. Even nicer reheated, so I always make a double batch, especially as it freezes so well. Lovely served with rice, tortillas, baked potatoes or quinoa (or even chips!).

debrat's picture
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Not sure about this one. It so sounded like my sort of dish. Maybe it's coz I only had smoked paprika (Spanish) that it was a bit too smokey for my liking. With a cornflour tortilla and avocado it was nice but just with rice it was ok. Maybe I will try it again with a different paprika.

miffycat's picture

Trawled thru all the comments as 3 tbsp of cumin seemed an awful lot to me. Based on the majority of comments went ahead as recipe stated (used paprika.) Should have stuck with my instincts. Cumin was the totally overpowering taste and no there was no real chilli kick. To save the dish I did half the recipe again, WITHOUT cumin and added a teaspoon of hot chilli powder instead of paprika. Added this to the original chilli, and although slightly improved, still too much cumin. I'd do it again but maybe just 3 teaspoons of cumin.

lizleicester's picture
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Used red kidney, bartolli and black eyed beans because I couldn't find black beans. Kept to the tablespoon measurements and found that it mellowed on day 2 which was when we ate it. People enjoyed the choice of toppings.

iainios's picture
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Healthy, cheap, easy and seriously tasty. I used tablespoons for the spices, as in the recipe, and it was perfect for me - 3tbsp ground cumin, 2tbsp smoked pimenton dulce, and 1tbsp pimenton picante, plus I flaked a whole dried cayenne pepper into it. Those with an aversion for strong flavours might want to taper it down from the original recipe. Substituted cider vinegar for white wine, and brown sugar for white, and used dried beans instead of canned (soaked and cooked first). Worked a treat.

maggie1947's picture
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I was a little surprised by the quantities suggested ; 3 tbsp, ie tablespoons of chilli powder - however mild, the same with cumin, would make this totally inedible, surely it should read tsps, ie teaspoons ! Are proof readers so expensive these days? Also, feta cheese does not comply with vegan, maybe this addition was meant for vegetarians.

lolostew's picture
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So good! Agree that this will replace our beef chilli family staple - much cheaper and just as yummy!

nguttridge's picture
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This is really delicious. I add a dollop of tomato ketchup to make it sticky, and some extra spice. I made this last time with half black beans, half butterbeans/mixed beans, and it was really lovely. I serve with tortilla chips. Yum!

richjack's picture
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What a fab recipe!

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