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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15th May, 2012
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.
9th May, 2012
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.
25th Apr, 2012
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.
24th Apr, 2012
So good! Agree that this will replace our beef chilli family staple - much cheaper and just as yummy!
5th Apr, 2012
This is really delicious. I add a dollop of tomato ketchup to make it sticky, and some extra spice. I made this last time with half black beans, half butterbeans/mixed beans, and it was really lovely. I serve with tortilla chips. Yum!
10th Mar, 2012
What a fab recipe!
9th Mar, 2012
Forgot to rate!
9th Mar, 2012
I was expecting great things from this chilli but was rather disappointed. I used teaspoons of the spices as the recommended tablespoons seemed rather too much. Overall it was OK,perfectly acceptable for a family meal but a bit dull really. I might make it again as it was quick and easy.
26th Feb, 2012
Delicious and so quick and easy!!! Went down really well with family xx
25th Jan, 2012
This was a really good chilli, and a really simple recipe- I had cooked up a big pot of dried black beans and was looking for something to make them into. I read the cumin and paprika instruction as tsps, not tbsps, and i think that was fortunate. I omitted the sugar as I could see no reason for it- the tomatoes are sweet, the beans are sweet, the paprika is sweet and it isn't a dessert! The vinegar gave a lovely piquant edge to the taste. I added some chilli powder as I wanted a bit more heat. Both my children aged 10 and 12 (and both adults) cleared their plates which says a lot. I think I will be making this or variations on it regularly.


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