Black bean chilli

Black bean chilli

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(75 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

Nutrition:

  • kcal339
  • fat10g
  • saturates1g
  • carbs50g
  • sugars20g
  • fibre8g
  • protein17g
  • salt1.45g
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Ingredients

  • 2 tbsp olive oil
    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
    Onion

    Onion

    un-yun

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

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

    Paprika

    pa-preek-ah

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

  • 3 tbsp ground cumin
    Cumin

    Cumin

    q-min

    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
    Tomato

    Tomato

    toe-mart-oh

    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

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.

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Comments, questions and tips

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mairhoney
2nd Apr, 2013
3.05
Was okay. Too much onion not enough spice for my tastes.
gillh007
10th Mar, 2013
5.05
Really loved this, will b keeping as a regular, excellent to pop in freezer.
alpujarra
22nd Jan, 2013
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
19th Jan, 2013
I too followed the recipe and there must be a mistake with the 3 tablespoons of cumin.... Husband likes it though!!
mclone
21st Nov, 2012
5.05
Surprisingly good for a healthy, veggie option. Added lots of chilli and some smoked paprika.
suegriff26
9th Nov, 2012
4.05
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
19th Oct, 2012
Meat eater! Really tasty chilli - will definitely make again.
jaysmith
18th Oct, 2012
5.05
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
19th Sep, 2012
5.05
I thought the amount of spices sounded way too much but it was perfect!
rebeccamottershead
16th Aug, 2012
5.05
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).

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