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    Black Bean Chilli

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    Black Bean Chilli

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 3 tbsp olive or sunflower oil
    • 1 medium onion, diced
    • 1 clove garlic, finely diced
    • 2 sticks celery, finely diced
    • 1 green or red pepper, deseeded and diced
    • 1 Thai chilli, or to taste, finely chopped
    • 1 packet fresh coriander, roughly sliced, plus extra to garnish
    • 1 tsp ground cumin
    • ΒΌ tsp smoked paprika (optional)
    • 400g can chopped tomatoes
    • 1 bay leaf
    • 1 lemon
    • 425g can black, borlotti or kidney beans
    • Sea salt
    • Freshly ground black pepper
    • 4 pitta breads
    • 140ml sour cream
    • Grated cheese, to serve


    1. Heat the oil in a saucepan over a medium-high heat. Add the onion, garlic, celery, pepper, coriander and chilli and fry, stirring occasionally, for 6 minutes or until the vegetables begin to soften. Mix in the cumin and paprika and continue to fry until the vegetables are soft. Stir in the tomatoes.
    2. Half-fill the tomato tin with water and add that, along with the bay leaf. Tip the canned beans into a sieve and rinse before mixing into the tomatoes. Using a potato peeler, finely pare away 3 strips of lemon peel. Add these to the chilli and season to taste.
    3. Increase the heat and bring to the boil before simmering gently, covered, for 30 minutes. If the chilli starts to look dry, add a little water. Serve with warm pitta bread, sour cream, fresh coriander and grated cheese.

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