Black bean chilli

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Results 61-79

• Iainios

  09 May 2012

  Iainios rated and commented on this recipe

  

  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.

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• lizleicester

  15 May 2012

  lizleicester rated and commented on this recipe

  

  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.

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• Moose

  20 May 2012

  Moose commented on this recipe

  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.

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• DebraT

  20 June 2012

  DebraT rated and commented on this recipe

  

  Not sure about this one. It so sounded like my sort of dish. Maybe it's coz I only had smoked paprika (Spanish) that it was a bit too smokey for my liking. With a cornflour tortilla and avocado it was nice but just with rice it was ok. Maybe I will try it again with a different paprika.

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• Emma

  24 June 2012

  Emma rated and commented on this recipe

  

  Really good - I've made this loads of times, with a few amendments - a veggie stock cube, a couple of chopped peppers (added a stage 1), half and half chilli powder and paprika, and whatever beans are in the cupboard. Even nicer reheated, so I always make a double batch, especially as it freezes so well. Lovely served with rice, tortillas, baked potatoes or quinoa (or even chips!).

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• Rebecca

  16 August 2012

  Rebecca rated and commented on this recipe

  

  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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• PamyM

  19 September 2012

  PamyM rated and commented on this recipe

  

  I thought the amount of spices sounded way too much but it was perfect!

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• Jay

  18 October 2012

  Jay rated and commented on this recipe

  

  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.

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• Mary H

  19 October 2012

  Mary H commented on this recipe

  Meat eater! Really tasty chilli - will definitely make again.

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• Suegriff26

  09 November 2012

  Suegriff26 rated and commented on this recipe

  

  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.

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• MClone

  21 November 2012

  MClone rated and commented on this recipe

  

  Surprisingly good for a healthy, veggie option. Added lots of chilli and some smoked paprika.

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• Stokka

  26 November 2012

  Stokka rated this recipe

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• Lorna

  19 January 2013

  Lorna commented on this recipe

  I too followed the recipe and there must be a mistake with the 3 tablespoons of cumin.... Husband likes it though!!

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• Alpujarra

  22 January 2013

  Alpujarra commented on this recipe

  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.

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• Gillh007

  10 March 2013

  Gillh007 rated and commented on this recipe

  

  Really loved this, will b keeping as a regular, excellent to pop in freezer.

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• Mairhoney

  02 April 2013

  Mairhoney rated and commented on this recipe

  

  Was okay. Too much onion not enough spice for my tastes.

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• Kathryn G

  08 April 2013

  Kathryn G rated this recipe

  

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• LizzyM

  23 May 2013

  LizzyM rated this recipe

  

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• ehspud

  18 June 2013

  ehspud rated and commented on this recipe

  

  Love this. It's become a staple in our house.

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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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