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Vegetarian black bean chilli

Black bean chilli

A star rating of 4.5 out of 5.155 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

This flavoursome vegetarian chilli is great for casual entertaining - just lay everything out and let people add their own toppings

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal339
fat10g
saturates1g
carbs50g
sugars20g
fibre8g
protein17g
low insalt1.45g
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Ingredients

  • 2 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 2 large onions, chopped
  • 3 tbsp sweet pimenton (Spanish paprika) or mild chilli powder
  • 3 tbsp ground cumin
  • 3 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 2 x 400g (2 x 14oz) cans chopped tomatoes
  • 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

  • STEP 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.

  • STEP 2

    Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Recipe from Good Food magazine, February 2010

Goes well with

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Overall rating

A star rating of 4.5 out of 5.155 ratings
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