Black bean chilli

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

    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 (76)

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.

thynk2much's picture

Absolutely love this recipe. I find 3 tbsp of the sweet paprika/chile powder is too overwhelming though - I use about 1.5 tbsp instead. The avocado, sour cream, and spring onions on top are required to perfect it!

jenniferatkinson's picture

This was great. Even the fussy meat eaters liked it!

fagend's picture

Is it amistake when you have 3 tablespoons of paprika and 3 tablespoons of cumin ? Do you mean 3 teaspoons of each ? This seems an awful lot of cumin and paprika. I have erred on the safe side and used 3 teaspoons of each and it is very tasty.

cooper_s's picture

I followed the recipe exactly and the quantity was perfect for my family of five, served with brown rice. Delicious and a little different with all the accompaniments, I will definitely be serving this again!

split58's picture

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

Absolutely delicious, went down very well with some sweet potato wedges and guacamole.

stokka's picture

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

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?

PicaPicaMagpie's picture

Hi mrsc09,

From the instructions on the back of my dried black beans packet it says to allow half the amount of dried beans as the desired amount when drained and cooked i.e. use 40g dried beans for an 80g portion.

I've used both dried and canned black beans and they both work fine. I got my canned beans from Waitrose.

k1p1k1p1's picture

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

Very yummy, didn't miss the meat.

kibwito's picture

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

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

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

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

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

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!


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