A dish serving smoky black bean chilli

Smoky black bean chilli

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(4 ratings)

Prep: 15 mins Cook: 2 hrs, 55 mins


Serves 4

Freeze the mince base so you can have this chilli on the table in minutes during a busy week. The kids can have fun packing their own tortillas

Nutrition and extra info

  • mince base only

Nutrition: Per serving

  • kcal478
  • fat24g
  • saturates8g
  • carbs28g
  • sugars6g
  • fibre9g
  • protein34g
  • salt0.7g


  • 1-2 tsp chipotle paste
  • 400g black beans or kidney beans, drained
  • small bunch coriander, chopped
  • 4 (or more) tortilla bowls (we used Old El Paso Stand ’n’ Stuff)
  • 1 avocado, sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 lime, juiced



    The same shape, but smaller than…

  • soured cream, to serve
  • grated cheddar, to serve



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

For the mince base

  • 1 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…

  • 1 small onion, finely chopped



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

  • 1 garlic clove, crushed
  • ½ celery stick, finely sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 small carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500g beef mince, 10% fat
  • 3 tbsp tomato & vegetable purée
  • 200ml passata
  • 50ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.

  2. Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)

  3. Put the mince base in a pan and add 1 tsp chipotle paste, bring to a simmer and taste it – add the other tsp if you need to. Stir in the black beans and cook for 5 mins, then stir in the coriander.

  4. Warm the tortilla bowls in a low oven. Serve the bowls filled with chilli and add the avocado, a squeeze of lime, soured cream and cheese.

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Comments, questions and tips

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Anna Clover's picture
Anna Clover
28th Sep, 2019
This recipe was really just OK. There is no layering of flavour, so the end product is quite bland. It also completely omitted salt, which I found strange. In the future I will stick with my usual recipe for chilli, which includes spices!
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