This week we’re eating… black bean chilli

Black bean chilli

As well as the blogging, I’m also a yoga teacher. Recently, I attended a yoga training day where we were asked to bring a long a lunch dish to share. One of my friends brought a pot of the most delicious black bean chilli. It was so good I had two portions and she gave me a serving to take home with me because I’d enjoyed it so much.

I quizzed her on the recipe and tried my best to recreate it at home. This is the result – a warming and flavoursome dish that is perfect with salad on warmer days, or just as good with brown rice or tacos when it’s cold outside. I’ve already shared my four bean chilli recipe on the blog, which is one of my family staples, but this one is becoming a firm favourite too. I hope you like it!

Ingredients – serves 4

300g dried black beans, soaked for at least eight hours and cooked according to packet instructions (or two cans of black beans, drained and rinsed)

1 tbsp olive oil

2 garlic cloves, peeled and crushed

1 teaspoon chilli powder

1 teaspoon dried cumin (or a handful of fresh, finely chopped)

1 teaspoon dried coriander (or a handful of fresh, finely chopped)

2 onions, finely chopped

2 carrots, peeled and thinly sliced

1 courgette, halved and thinly sliced

2 tins of chopped tomatoes

1 tbsp tomato puree

Fresh coriander to garnish (optional)

Salt and pepper to season

black bean chilli

  1. If you’re using dried beans, soak them for at least eight hours and cook according to the packet instructions.
  2. Heat the oil in a large saucepan, stir in the dried chilli powder, cumin and coriander (if using fresh cumin and coriander, save these until step 4), and then add the garlic and onion. Gently fry for five minutes or so until the onion is soft but not brown.
  3. Add the carrots and courgettes and cook for 8-10 minutes until soft.
  4. Add the beans, tinned tomatoes, tomato puree and fresh herbs if using.
  5. Simmer for around 10 minutes until the beans are soft and the tomato mixture has thickened.
  6. Season with salt and pepper to taste and garnish with roughly chopped fresh coriander.
  7. Serve with brown rice, tacos, or salad.

You can see all my recipe posts here, or follow my Cardiff Mummy Says This Week We’re Eating board on Pinterest.

You might also like these recipes: home made baked beans; butter bean and tomato gratin; roasted peppers stuffed with quinoa, mushroom and courgette; spinach and red lentil dhal.

Don’t forget to say hello on the Cardiff Mummy Says Facebook page or to tweet me on @cardiffmummy


2 Comments to This week we’re eating… black bean chilli

  1. This black bean recipe looks really good. I’m always on the look out for new ways to use beans and pulses in my dishes and this is actually making my mouth water! I’ve just launched a linkie called Life Loving Linkie which includes sharing recipes if you fancy coming over and adding a few of your yummy looking (and sounding) dishes. I see you have a recipe for four bean chilli, so I’ll check that one out next. These sort of dishes are perfect now that summer is officially over.

    Sally @ Life Loving

    • Cardiff Mummy Says

      Oh, I just love beans! So yummy and so versatile. I will check out the linkie, although I am finding it hard to join in with them at the moment as I have such little time!

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