Black Bean, Pepper & Tomato Chilli Recipe | Abel & Cole
Black Bean, Pepper & Tomato Chilli
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Prep: 25 mins
Cook: 45 mins
Stand aside, kidney beans, there’s a new chilli star in town. Black beans pair perfectly with rich tomato sauce, packed with chunky veg, aromatic garlic and plenty of herbs.
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220 kcal
(per portion)
Ingredients you'll need
  • 2 onions
  • 2 red peppers
  • 4 garlic cloves
  • 1 chilli
  • A handful of coriander
  • 2 limes
  • 2 x 400g tins of black beans
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • ½-1 tsp cayenne pepper
  • 1 vegetable stock cube
  • 2 x 400g chopped tomatoes
From your kitchen
  • 2 tbsp olive or sunflower oil
  • Sea salt
  • Freshly ground pepper
  • 200ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the onions. Halve the peppers, scoop out the seeds and chop to match the onions.

  • 2.

    Warm a large pan over a medium heat. Add the chopped veg, 2 tbsp oil and a pinch of salt and pepper. Gently cook for 10 mins, stirring every so often, till the veg have softened and picked up a little colour.

  • 3.

    While the veg fry, peel and crush or grate the garlic. Finely chop the chilli (flick out the seeds and pith for less heat). Finely chop the coriander stalks, keeping the leaves set aside for later. Finely grate the zest from the limes. Stir in the garlic, chilli, coriander stalks and zest into the pan. Sizzle for 2 mins till aromatic.

  • 4.

    Drain the beans and rinse them. Add them to the pan with 2 tsp each dried oregano, ground cumin and smoked paprika. Add ½-1 tsp cayenne (depending on how spicy you like your meals). Crumble in the stock cube and tip in the tins of chopped tomatoes.

  • 5.

    Pour in 200ml boiling water and give everything in the pan a good stir to mix. Pop on the lid, turn up the heat and bring the chilli to the boil. When it’s boiling, turn the heat down a little and simmer for 25 mins till the chilli has thickened a bit. Stir every so often.

  • 6.

    Squeeze the juice from 1 of the zested limes into the chilli. Taste it and add more lime juice, salt or pepper if you think it needs it. Ladle the chilli into warm bowls and garnish with the coriander leaves to serve.

  • Tip

    Keep & eat
    This chilli will keep in the fridge for up to 3 days, or can be frozen for up to 3 months. Simply divide into individual portions, let them cool completely, then freeze in freezerproof tubs. When you want to serve it, defrost completely and reheat till piping hot.

  • Tip

    Extra extra
    Depending on how hot you like your chilli, you can enjoy it as it is or with a spoonful of soured cream or yogurt. For a meaty version, swap 1 of the cans of beans for 300g beef mince. Fry it till browned all over, then lift out of the pan, add the onion and pepper to the pan and fry them. Stir the mince back in with the black beans and chopped tomatoes. If you want to make the chilli go even further, serve it with rice or crusty bread for dunking.

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