Best Black Bean Chilli
A quick and tasty black bean chilli. Easy to make, even on a week night, and full of flavour.
- 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!
This black bean chilli will thicken as it cools. If you have leftovers, add a little water before re-heating.
This is perfect for using in other recipes as an alternative to beef, including Huevos Rancheros, Sloppy Joes, and Burritos.
If you can’t get hold of a yeast extract like Marmite or Vegemite use 1/2 tsp of Worcestershire sauce.