I love all kinds of chilli, and this black bean chilli is right up with the best. A good beef chilli takes at least a couple of hours. This chilli takes only 30 minutes, so you can enjoy it any day of the week. It’s great for meat eaters and vegetarians alike, and is easily adaptable for vegans.
The richness comes from a delicious blend of spices coupled with soy sauce and Marmite (or any kind of yeast extract). The black beans won’t disintegrate in the short time this chilli takes to simmer, so you’ll have a nice bit of bite often missing from a vegetarian chilli.
This will feed four hungry people, but bulk it out with rice or cornbread to make it go further. Serve with sliced avocados, sour cream and jalapenos. Any leftovers are ideal for all kinds of recipes, including Huevos Rancheros, burritos and sloppy joes.
Best Black Bean Chilli
- 1 Onion diced
- 2 tbsp Vegetable Oil
- 1½ tbsp Chilli Powder
- 1 tbsp Cumin ground
- 1 tbsp Smoked Paprika
- 1 tsp Garlic Powder
- 2 tsp Oregano dried
- ½ tsp Black Pepper ground
- 1 tsp Salt
- 2 tbsp Tomato Puree
- 400 g Tinned Tomatoes chopped
- 2 tsp Soy Sauce
- 1 tsp Yeast Extract (e.g. Marmite) low sodium
- 700 g Black Beans drained weight (3 cans)
- 235 ml Water
- 2 Avocados sliced
- 150 ml Sour Cream
- Sliced Jalapenos
- Heat the oil over a low-medium heat in a large casserole dish or saucepan. Add the finely diced onions and gently fry until browned and softened.
- Mix the dried spices in a small bowl and add to the onions. Fry for a further 2 minutes – the spices will darken a little.
- Add the tomato puree, canned tomatoes, soy sauce, Worcestershire sauce, black beans and water. Bring to a low simmer and leave for c.15 minutes until thickened. Stir a few times to prevent burning on the bottom of the pan.
- Serve with sliced avocados, jalapenos and sour cream. Add rice if you're feeling hungry!