Black bean chilli

Black bean chilli

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(75 ratings)

Prep: 10 mins Cook: 30 mins


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

  • Freezable
  • Vegetarian


  • kcal339
  • fat10g
  • saturates1g
  • carbs50g
  • sugars20g
  • fibre8g
  • protein17g
  • salt1.45g
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  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic cloves, finely chopped
  • 2 large onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp sweet pimenton (Spanish paprika ) or mild chilli powder



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 3 tbsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 3 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 2 x 400g (2 x 14oz) cans chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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


  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.

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Comments (75)

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

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

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

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

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

nguttridge's picture

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

What a fab recipe!

kathy535's picture

Forgot to rate!

kathy535's picture

I was expecting great things from this chilli but was rather disappointed. I used teaspoons of the spices as the recommended tablespoons seemed rather too much. Overall it was OK,perfectly acceptable for a family meal but a bit dull really. I might make it again as it was quick and easy.

hyndsd's picture

Delicious and so quick and easy!!! Went down really well with family xx

annapavlova's picture

This was a really good chilli, and a really simple recipe- I had cooked up a big pot of dried black beans and was looking for something to make them into. I read the cumin and paprika instruction as tsps, not tbsps, and i think that was fortunate. I omitted the sugar as I could see no reason for it- the tomatoes are sweet, the beans are sweet, the paprika is sweet and it isn't a dessert! The vinegar gave a lovely piquant edge to the taste. I added some chilli powder as I wanted a bit more heat. Both my children aged 10 and 12 (and both adults) cleared their plates which says a lot. I think I will be making this or variations on it regularly.

judinz's picture

yum, so glad I came across this site - gonna save me a fortune in veggie cookery books ;)

ivorcut2's picture

This really is as good as everybody is saying. The vinegar utterly transforms it into something magical. I've made it a few times and now add even more vinegar than the recipe says as I like it so much. Might include some veg in the recipe rather than as accompaniments - it's very versatile. Wish I had more fail-safe recipes like this one!

salbots's picture

Delicious! Really tasty. We used one tin of black beans and one tin of kidney beans. Will definitely be making it again.

tinydancer's picture

oops forgot to rate

tinydancer's picture

I love the idea of this recipe, but for me the chilli itself was a little bland and needed tinkering with.... but I'll be stealing the toppings idea, it went down really well with my guests!

olivialw's picture

Just eaten this and it was a dream! I used 2 tbsp of normal paprika and 1 tbsp of chili powder so it had a nice bit of spice. Couldn't egt tinned beans so used 300g of dried (soaked, boiled simmered) and ate with spring onions and feta which was just sooo delicious. Highly recommend add chilli though if you prefer hot, I usually go medium spice and it was just hot enough.

ladyworth's picture

Very easy and surprisingly tasty.

elsiepac's picture

I don't know how I had such a bad experience with this chilli, but it was so overwhelmingly cumin-y that it couldn't be eaten. What a waste. Have amended the recipe so the spices I now use are smoked paprika and cayenne powder. Very disappointed to be honest.

wendypatterson's picture

Have made this twice and am a little disappointed after reading all the good reviews. It is very easy to make but I found it far too sweet, not spicy enough and the smoked paprika a little overpowering. The second time I made it I cut down on the sugar and on the paprika, increased the chilli and varied the beans which was much better but I still found that the dish lacked depth.


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