Black bean chilli

Black bean chilli

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(85 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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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.
19th Oct, 2012
Meat eater! Really tasty chilli - will definitely make again.
18th Oct, 2012
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.
19th Sep, 2012
I thought the amount of spices sounded way too much but it was perfect!
16th Aug, 2012
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).
24th Jun, 2012
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!).
20th Jun, 2012
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.
20th May, 2012
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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