Black bean chilli

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Prep time:

Cook time:

Serves: 4

By MrsTittleMouse



  • 1 onion

  • 1 tin chopped tomato

  • 2 tins black bean (or 3 cartons)

  • 2 tsp cumin

  • 3 cloves garlic (to taste)

  • 2 tsp oregano

  • 1 handful fresh coriander (optional)

  • 1 tsp dried chilli flakes

  • 1 handful feta (optional)


  1. Chop the onion and garlic, and fry in the vegetable oil until soft, but not brown.
  2. Add the cumin, chilli and oregano, and fry for a couple of minutes more.
  3. Add the tin of tomatoes with their juice, and cook for a about 10 minutes to thicken.
  4. Drain the beans, and add to the pan. Cook until the beans are heated through.
  5. Remove a quarter of the recipe and blend until smooth, then add back to the rest of the chilli.

Handy Hint

The amounts of spices are flexible, it's fine to add more (or less) to taste. I usually add 4 or 5 cloves of garlic, but 2 is probably better if you need to face work colleagues in the morning!

Additional Information

  • Can Freeze

  • Make Ahead

  • pulses

  • tomato

  • Main Course

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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  • 04/03/11 19:51

    This is lovely garnished with feta cheese (or similar) and fresh coriander, but is still good without, and makes a great store cupboard meal.