Olive Magazine

Black bean chilli

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4-6

This black bean chilli is a great veggie crowd pleaser. Easy to whip up and full of flavour, everyone will love this tasty winter warmer.

  • Vegetarian

Try this black bean chilli, then check out our classic vegetarian chilli, vegetarian curry, vegetarian paella and plenty more vegetarian recipes.


  • olive oil
  • 4 cloves garlic, chopped
  • 2 onions, chopped
  • 2-3 tbsp (2-3 tsp if using hot) mild chilli powder
  • 3 tbsp ground cumin
  • 3 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins black beans
  • to serve  garlic bread or rice
  • to serve (optional) crumbled feta, sliced spring onions and sliced radishes


  • STEP 1

    In a large pan, heat 2 tbsp olive oil and fry garlic and onions until really softened.
    Add the chilli powder and ground cumin, cook for a few minutes, then add cider vinegar, brown sugar, chopped tomatoes and some seasoning. Simmer for 10-15 minutes until thickened.

  • STEP 2

    Pour in black beans and cook for another 10 minutes. Serve with rice or garlic bread and sprinkled with feta, radish and spring onions if you like.


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