Black bean chilli

Black bean chilli

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(80 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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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.
12th Feb, 2014
Really lovely veggie chilli. After reading the previous comments, I added 1 and a half tbsp of cumin and the same of mild chilli powder and it worked really well. I also added mushrooms with the beans. Will definitely be making again, a really flavoursome dish that is healthy and very quick to make, a perfect midweek meal
2nd Apr, 2013
Was okay. Too much onion not enough spice for my tastes.
10th Mar, 2013
Really loved this, will b keeping as a regular, excellent to pop in freezer.
22nd Jan, 2013
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.
19th Jan, 2013
I too followed the recipe and there must be a mistake with the 3 tablespoons of cumin.... Husband likes it though!!
21st Nov, 2012
Surprisingly good for a healthy, veggie option. Added lots of chilli and some smoked paprika.
9th Nov, 2012
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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