Black bean chilli

Black bean chilli

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(63 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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split58's picture
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This was absolutely delicious and tasted pretty meaty! The spring onions and radishes added at the end gave a wonderful texture. I also added some toasted, flaked almonds for a bit of extra crunch. Will definitely be a regular dish in our house.

smistry's picture
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Absolutely delicious, went down very well with some sweet potato wedges and guacamole.

stokka's picture
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Really enjoyed this chilli; made it for some vegetarian friends and was worried it might be to 'tomatoey' but not a bit of it. Actually prefer it to a meat chilli, especially with the toppings.

munchkins's picture
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This has become a firm favourite in our house and with visitors. The 'sides' most definitely make the dish extra special and everyone has their own favourite addition! AS far as I am concerned it is a perfect meal because it is loved by both veggies and meat eaters so there is no messing around with two meals - must find more recipes like this one.

mrsc09's picture

I couldn't find tinned black beans, does anyone know what weight of dried beans to use?

k1p1k1p1's picture
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Cooked this for my aunt, who is veggie, and ended up really enjoying it myself. I added a teaspoon of chilli paste, which gave it a bit more of a kick, and used slightly less than a tablespoon of dark brown sugar. The result was just the right combination of sweet, hot and tangy. Delicious!

diamond_sky's picture
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Very yummy, didn't miss the meat.

kibwito's picture
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Really really tasty.

Added aduki beans as well for more variety.

The extras (we had radish, spring onion and guacamole) are really worth it. A little coriander and/or avocado helps to freshen it up.

rachael199's picture
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So tasty, and you really don't miss the meat. Only problem is its nowhere near hot enough, I added a whole chilli and it was still mild. Also added a bit of corriander, lime juice and a bit of salt while cooking the onions.
I had to use kidney beans, still tasted great.

prestohey's picture

This for me was very tasty, I added for the topping corriander, with some soya cream and some ground almonds mmm.

emmaccollins's picture
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Loved it, used organic mixed beans as I couldn't get black beans and will halve the recipe next time as I was eating it all week!

jenny3704's picture
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This was a very quick meal to make!! Very deliscious too! I didn't have any black beans, so I used a can each of Chick Peas, Red Kidney Beans and Cannellini Beans because thats all I had in the cupboard. I also used Chopped Tomatoes in Basil and Garlic. I had everything else in. I added a small spoon of reduced salt Vegetable stock, a dash of Worcester Sauce and I also left out a spoon of Brown Sugar and added 1 square of Dark Chocolate, this worked really well, it gave it a depth of flavour. I also added in small bunch of coriander stalks. I served with Brown rice and the next day we used up the rest on a Jacket Potato. This will become a regular in our house, especially because everything can be in the cupboards ready for those days where you don't anything in or don't know what to cook. Yummy!!

rosycheeks's picture
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I make this frequently, then freeze in portions in my freezer. I stick to the recipe - it's a real storecupboard staple, and very cheap. Although I do add a can of drained sweetcorn as I love it, and think the colour adds interest.

This is really nice served over home made jacket potato wedges, with a sprinkled of grated cheddar if feeling naughty!

I suggest freezing it in freezer bags, squished out flat so it defrosts in a flash.

georgiehoff's picture
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Thought this was fab, real store cupboard supper. Added a red pepper and used mostly smoked paprika with some cayenne pepper. We're going for a meatless February, we started a day early and what a great start!

gman17's picture

I used one can of black beans and one can of flageolet beans, along with a deseeded freash chilli. The green beans added a lovely splash of colour to make the meal visually more pleasing and the chilli added a little extra bite!

ktkinsq's picture

Is 3tbsp ground cumin really the right amount? Seems way too much to me. 3 tsp I can understand as with just the beans you need a bit more, surely 3tbsp is an error?

jweg1210's picture
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Was very , very surprised at how tasty this turned out to be. We just had it as a weekday supper, but will use when next have veggie friends over, with the fancy sides in little bowls. Yum.

franceswood's picture
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Good tip to add more chilli. I also added chopped coriander and lemon juice at the end. Also cooked the chopped toms for 20 mins to get a thicker result and added a chopped red pepper. Mmm

ang_hee's picture
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Tasty and simple recipe. I like the suggestion of the cayenne pepper. This chilli does need a little bit more of a kick.

fyrefly58's picture
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My husband cooked this for me....it was delicious. It had just the right amount of sweetness and I enjoyed the black beans, not just for vegetarians.

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