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    Easy black bean chilli

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    Easy black bean chilli

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 6


    3 tbsp olive oil
    2 onions, chopped
    4 garlic cloves, finely chopped
    3 sweet peppers, deseeded and cut into chunks
    1 tbsp Cooks’ Ingredients Deep South Cajun rub
    2 x 400g cans chopped tomatoes
    400ml hot fresh vegetable stock
    2 x 400g can black beans, drained and rinsed
    2 tsp Cooks’ Ingredients habanero chilli paste
    4 corn and wheat tortillas
    60g Waitrose & Partners vegan original grated
    pickled jalapenos and coriander leaves, to serve


    1. Heat 2 tbsp oil in a large saucepan and gently cook the onions, garlic and peppers for 15 minutes, stirring until the onion is softened and golden. Add the spice rub, cook for a minute, then stir in the tomatoes and stock, bring to the boil and simmer for 15-20 minutes until thickened.

    2. Preheat the oven to 200˚C, gas mark 6. Add the beans and habanero chilli paste to the pan and cook for a further 5 minutes or so until piping hot. Using a pair of scissors, cut each tortilla into 12 wedges. Brush lightly with the remaining oil and spread out on two large baking sheets. Bake for 6-8 minutes until crispy and golden.

    3. Divide the chilli between bowls, scatter with vegan original, jalapenos and coriander, and serve with the warm tortilla chips.

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    This recipe appeared in Waitrose & Partners Health, New Year 2020 issue


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