Black bean chilli
Chef DefneKitchen Studio chef · October 17, 2026A bean-based vegetarian chilli with smoky paprika and cumin, served with rice and small bowls of toppings for everyone to choose from.
10 minPrep
30 minCook
4Servings
339 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 10
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil2 tbsp
- Garlic clovesFinely chopped4
- Large onionsChopped2
- Sweet pimenton (Spanish paprika) or mild chilli powder3 tbsp
- Ground cumin3 tbsp
- Cider vinegar3 tbsp
- Brown sugar2 tbsp
- TomatoesChopped2 cans
- Black beansDrained and rinsed2 cans
- Toppings (feta, spring onion, radish, avocado, cream)Crumbled, chopped or sliced
Method · 2 steps
- 1
In a large pot, warm the olive oil and cook the onions and garlic for 5 mins, until nearly soft. Stir in the pimenton and cumin and cook for a few mins. Pour in the tomatoes, vinegar and sugar, season and simmer for 10 mins.
- 2
Add the beans and cook for 10 mins more. Serve with rice and small bowls of your favourite toppings.
