Black bean chilli

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• Morag Ferguson

  22 September 2011

  Morag Ferguson commented on this recipe

  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.

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• Jen_Atkinson

  27 September 2011

  Jen_Atkinson commented on this recipe

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

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• thynk2much

  30 September 2011

  thynk2much rated and commented on this recipe

  

  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!

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• Wendy

  04 October 2011

  Wendy rated and commented on this recipe

  

  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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• Lee-anne

  13 October 2011

  Lee-anne rated and commented on this recipe

  

  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.

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• LadyWorth

  18 October 2011

  LadyWorth rated and commented on this recipe

  

  Very easy and surprisingly tasty.

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• olivialw

  28 November 2011

  olivialw commented on this recipe

  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.

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• fatty

  03 December 2011

  fatty commented on this recipe

  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!

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• fatty

  03 December 2011

  fatty rated and commented on this recipe

  

  oops forgot to rate

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• salbots

  06 December 2011

  salbots rated and commented on this recipe

  

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

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• Lisa

  29 December 2011

  Lisa rated and commented on this recipe

  

  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!

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• judinz

  29 December 2011

  judinz commented on this recipe

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

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• Kako

  25 January 2012

  Kako rated and commented on this recipe

  

  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.

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• Den

  26 February 2012

  Den rated and commented on this recipe

  

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

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• Kathy

  09 March 2012

  Kathy commented on this recipe

  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.

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• Kathy

  09 March 2012

  Kathy rated and commented on this recipe

  

  Forgot to rate!

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• Rich

  10 March 2012

  Rich rated and commented on this recipe

  

  What a fab recipe!

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• Nicky

  05 April 2012

  Nicky rated and commented on this recipe

  

  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!

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• lolostew

  24 April 2012

  lolostew rated and commented on this recipe

  

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

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• Maggiem

  25 April 2012

  Maggiem rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Low-fat

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

339 kcalories, protein 17g, carbohydrate 50g, fat 10 g, saturated fat 1g, fibre 8g, sugar 20g, salt 1.45 g

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