Black bean chilli

Black bean chilli

  • 1
  • 2
  • 3
  • 4
  • 5
(131 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Feb, 2020
Didnt like this one. Followed exactly, lacked flavour. Additions were nice though.
Max Hotopf's picture
Max Hotopf
21st Oct, 2019
Well I made it with tablespoons, like what it says. So it was very hot but quite nice. I think cookery writers who mix up tablespoons and teaspoons should be forced to eat their own creations. And those who appear to have mixed them up and then apparently fail to correct their error should be force fed chile until they die.
22nd Aug, 2019
Nice meal that I would eat again. I halved it for 2 of us and it was quite a bit but I had added a pepper as well. I did half and half smoked paprika and regular paprika, but found it too sweet.
10th Jul, 2019
Totally delicious. I halved the recipe otherwise I’d be eating it for weeks! Tbsp measurements are correct in my opinion - I used a mix of chilli powder, smoked paprika and cumin, also added diced sweet potato with onions at beginning, some sun-dried tomato paste for richness, red wine vinegar as didn’t have cider vinegar in cupboard. Served with avocado and sliced spring onion. Really really good, will have it again.
5th Feb, 2019
Excellent and very easy to make.
10th May, 2018
This is a firm favourite in our family. We have made with the same amount of spices and vinegar as well as 1 tbs less of each as we were getting our young child to eat food with more spice. We all like both versions. We take it to parties all the time and get lots of good comments. The measurements are not incorrect.
Hannah Ruston's picture
Hannah Ruston
21st Feb, 2018
How am I supposed to get an accurate calorie reading if it says serves 4-6? Is 339 kcal for 1/6th or 1/4? With or without feta cheese?
15th Jan, 2018
Great recipe, but I agree with others that 2 tbsp sugar is too much. I would also use 3 tsp ground cumin. I didn't have the pimenton, so as others suggested I swapped it for: 2 tsp smoked paprika 1.5 tsp ordinary paprika 2 tsp chili powder
drechana's picture
2nd Oct, 2017
This recipe is very nice however I think it's quite obvious that the tbsp should be tsp for the spices. 3 tablespoons of cumin and 3 tablespoons of chilli powder is just ridiculous and anyone who has put that amount in and been disappointed with the recipe needs to study cooking a bit. Other than that though with the right amount of spices this is a lovely dish. Bravo to the creator.
31st Aug, 2017
I made this and it was delicious. I substituted the black beans for kidney beans and substituted the spices for a packet of chili con carne mix. I also added some beef mince for extra flavour. Great results. It's already become a family favourite.


Jayne Savage
31st Jan, 2019
oh no! I've just put in the slower cooker for tonight, following to the letter, including 3 tablespoons of cumin and paprika! - (doing half beef, half beans, Beans to be added when I get home) have I a disaster waiting for tea?? 7 hungry mouths....
goodfoodteam's picture
4th Feb, 2019
We're sorry we didn't pick up this message on 31st - how did it go?
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. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?