Black bean chilli

Black bean chilli

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(79 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

Nutrition:

  • kcal339
  • fat10g
  • saturates1g
  • carbs50g
  • sugars20g
  • fibre8g
  • protein17g
  • salt1.45g
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Ingredients

  • 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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp sweet pimenton (Spanish paprika ) or mild chilli powder
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 3 tbsp ground cumin
    Cumin

    Cumin

    q-min

    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
    Tomato

    Tomato

    toe-mart-oh

    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

Method

  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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jaysmith
18th Oct, 2012
5.05
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.
pammiem
19th Sep, 2012
5.05
I thought the amount of spices sounded way too much but it was perfect!
rebeccamottershead
16th Aug, 2012
5.05
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).
emmabryce2
24th Jun, 2012
5.05
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!).
debrat
20th Jun, 2012
3.05
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.
miffycat
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.
lizleicester
15th May, 2012
4.05
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.
iainios
9th May, 2012
5.05
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.
maggie1947
25th Apr, 2012
3.05
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.
lolostew
24th Apr, 2012
5.05
So good! Agree that this will replace our beef chilli family staple - much cheaper and just as yummy!

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