Black bean chilli recipe

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 474 calories / serving
  • Freezable
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Mexican blackbeanchile He

Heat the olive oil in a large pan and cook the onion and peppers until softened – about 10 minutes. Add the mushrooms and garlic and cook for a few minutes until the mushrooms are cooked through and golden in patches.

Add the chilli, sugar, cumin and coriander and stir to coat everything thoroughly. Add the beans and chopped tomatoes, then add 100ml of the stock and bring to a simmer. Add a little seasoning and simmer for around 30-40 minutes. If the liquid reduces too much, add a little more stock.

Adjust the seasoning before serving, then serve the garnishes alongside.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

  • Ingredients

  • 2tbsp olive oil
  • 1 onion, peeled and sliced
  • 2 red peppers, seeded and finely sliced
  • 4 field mushrooms, thickly sliced
  • 2 garlic cloves, finely sliced
  • 1tbsp mild chilli powder or 1 chilli, deseeded and finely chopped
  • 1tbsp soft dark brown sugar
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 2 x 400g cans black beans, drained
  • 2 x 400g cans chopped tomatoes
  • 150ml vegetable stock
  • salt
  • pepper
  • to serve

  • 150ml sour cream
  • 150g feta
  • coriander leaves, chopped
  • lime wedges
  • Energy 1975kj 474kcal 24%
  • Fat 23g 32%
  • Saturates 11g 55%
  • Sugars 21g 23%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 2.9g Protein 19.8g Fibre 15g


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