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Black Bean Chilli

Best Black Bean Chilli

A quick and tasty black bean chilli. Easy to make, even on a week night, and full of flavour.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Servings 4


  • 1 Onion diced
  • 2 tbsp Vegetable Oil
  • 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.
    Spice mix
  • 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.
    Black Bean Chilli
  • 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.
Keyword Beans, Chilli