Meatball black bean chilli served in a casserole dish

Meatball black bean chilli

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(37 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal423
  • fat16g
  • saturates4g
  • carbs36g
  • sugars21g
  • fibre14g
  • protein24g
  • salt1.1g
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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…

  • 12 beef meatballs
  • 1 onion, finely sliced



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

  • 2 mixed peppers, sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • ½ large bunch coriander, leaves and stalks chopped
  • 2 large garlic cloves, crushed
  • 1 tsp hot smoked paprika



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

  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 heaped tbsp light brown soft sugar
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans black beans, drained and rinsed
  • cooked rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.

  2. Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

  3. Serve the chilli with the rice and the coriander leaves scattered over.

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Comments, questions and tips

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9th Feb, 2020
Enjoyed by 3 kids age 10-13 and me and my husband had it with veggie balls instead of meat balls. Easy to cook, not too much washing up (made it in one pan then separated the bean and veg sauce into 2 pans for the veggie and meat balls to go separately),cheap ingredients, lots of ways to adapt it to personal tastes too. I made a batch with 36 meatballs and 12 veggie balls so multiplied the ingredients a little but didn't add extra sugar so didn't find it too sweet. Got plenty of leftovers to freeze for a future mid-week meal.
xojazzyxo's picture
1st Dec, 2019
This was amazing! I Also made my own meatballs- 500g beef mince + breadcrumbs + 1egg + diced onion and they tasted delicious. I would’ve given it one more star if the recipe didn’t state to add sugar - it made the dish “sickly” and not as enjoyable towards the end.
2nd Sep, 2019
Made this last night, delicious! I did add extra smoked paprika and cumin and also added some sweet paprika too for a little more depth of flavour. Will definitely make this regularly.
ALAN BAILEY's picture
27th Aug, 2019
Cooked this on my Cadac bbq alfresco, very nice and easy. The family loved it, definitely non left over to freeze.
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