Black bean chilli

Black bean chilli

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(77 ratings)

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, questions and tips

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16th Mar, 2017
Easy to cook and very tasty, produced 6 good portions that can be served with rice. Will definitely cook this again. couldn't find black beans so used used black eyed beans instead. Also, I used tablespoons rather than teaspoons of the spices so that it wasn't too spicy.
10th Dec, 2016
Where can you buy pimenton? I can't find it anywhere. Following one of the comments above I substituted smoked paprika. The result was quite tasty but definitely not chilli. I also found that with the canned tomatoes and cider vinegar it was a bit too liquidy for my taste.
24th Jul, 2016
This recipe was too overpowering heat wise, we don't eat dairy so couldn't cool with yogurt, but the addition of the radish and Avocado was a nice touch. Not in a hurry to make again though if I do will change the amount of spice.
8th Feb, 2016
This dish is a favourite in our house. Easy to make and always well received. Store cupboard ingredients and freezes well. I replace one of the cans of black beans with a can of red kidney beans in chilli sauce. With regard to comments below about the amount of spice I do use the full tablespoons as indicated in the recipe but found 3 tablespoons of cumin overpowering. I just use one and a half tablespoons of cumin and three tablespoons of smoked paprika.
PicaPicaMagpie's picture
15th Feb, 2015
This is delicious, and I know it will be great for freezing in portions to use throughout the week! I made the following amendments: - Added a chopped yellow pepper with the onions - Added half a red onion that was left over in my fridge - Used only one tablespoon of brown sugar, which turned out to be a good move (or it would have been far too sweet) - Used only three TEASPOONS of cumin as suggested by others, which again I feel was a good move - Used half a tablespoon of smoked paprika, half a tablespoon of ordinary paprika and half a tablespoon and chili powder - Threw in some leftover broccoli in five minutes before the end of cooking time. The only thing I would do differently next time would be to halve the cider vinegar as it did overpower things a bit ( maybe due to reducing the sugar).
23rd Oct, 2014
Made this recipe yesterday and we've had some for lunch today. Very tasty - even meat eating hubby enjoyed it!
11th Aug, 2014
This is staple in our house - I add a couple of sliced peppers with the onions to make it even more veg-laden - and also a chopped fresh chilli. Other than that, I spice as described in the recipe; the cider vinegar is fantastic, I add this to my standard chilli as well now. Delicious!
7th Jun, 2014
I used 1 heaped TEASPOON each of normal and hot paprika, 2 tablespoons of cumin, only 1 tablespoon of brown sugar, 1 teaspoon of hot chilli powder but also a tablespoon of tom puree stired in an fried with the spices. Delicious, balanced and quite puchy! Not sure I'd dare try with 3 TABLESPOONS of cumin and chilli ......
rosievimes's picture
22nd May, 2014
This was fantastic. Really quick and simple to make, and tasted brilliant. I substituted agave syrup for the sugar, and added slightly more cumin then stated. I used the mild chilli powder, but also added a little bit of standard paprika. The texture was wonderful; it was really filling, and went well accompanied by a small dollop of natural yogurt. Definitely competes with the Chilli Con Carne I often make. I'd urge everyone to give this a try!
18th May, 2014
I prefer it a bit richer and hotter soI recommend adding 3 squares of dark chocolate and one chopped green chilli +/-seed. Fry the chilli with the onion, add the chocolate near the end.


6th Sep, 2015
This looks lovely, can someone tell me whether the calories quoted above include rice? Thanks
Angus Walker
24th Jan, 2015
Hi I am buying the ingredients for this recipe, but can the amounts really be tablespoons? 3 tablespoons of cumin and curry powder seems a very large amount. Thanks Angus
goodfoodteam's picture
26th Jan, 2015
Hi Angus, thanks for your question. It does sound like a lot but the quantities are correct. Please do use measuring spoons and for all our recipes the spoon measurements are level unless otherwise stated. You can use less if you prefer but the flavours will be less prominent. Let us know how you get on. 
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