Vegan Black Bean Chili

Ingredients

• 975 g (4 cups), drained and rinsedcooked black beans
• 15 ml (1 tbsp)olive oil
• 100 g (2 stalks), finely dicedcelery
• 90 g (1 large), peeled and dicedcarrot
• 185 g (1 medium), dicedred onion
• 15 g (3 cloves), mincedgarlic
• 300 g (1 large), cut into small dicegreen bell pepper
• 75 g (1 large), mincedjalapeño pepper
• 42 g (3 tbsp)tomato purée
• 945 ml (4 cups)vegetable stock
• 3 g (1½ tsp)smoked paprika
• 1 g (1 tsp)dried oregano
• 3 g (1½ tsp)ground cumin
• 2 g (1 tsp)ground coriander
• 6 g (1 tsp)coarse salt
• To servecooked rice

Instructions

1. 1

   Prepare vegetables

   Cut the celery and carrot into slices no thicker than 12 mm. Dice the onion into 12 mm cubes and finely mince the garlic.

2. 2

   Chop the peppers

   Mince the jalapeño, removing its seeds and ribs if you prefer a milder chilli. Cut the bell pepper into 25 mm pieces.

3. 3

   Soften vegetables

   Warm the oil in a large pot over a medium heat. Add the onion, garlic, celery and carrot, then cook, stirring regularly, for 5 minutes until the onion is translucent.

4. 4

   Cook the spices

   Stir in the smoked paprika, cumin, oregano, coriander and minced jalapeño. Cook for 3 minutes, stirring regularly.

5. 5

   Add beans and stock

   Add the tomato purée and vegetable stock, stirring vigorously to loosen any browned bits from the bottom of the pot. Stir in the rinsed beans and bell pepper.

6. 6

   Simmer until thick

   Lower the heat and simmer over a medium-low heat for about 1 hour, stirring occasionally, until thickened. Add the salt, taste and adjust the salt and pepper as desired. Serve with rice or cornbread and, if you like, your favourite chilli toppings.

What is black bean chilli?

Chilli is a warming, spiced stew associated with Mexican and Tex-Mex cooking. This meat-free version centres on black beans, with vegetables and a tomato-and-stock base.

The beans make it hearty, while cumin, coriander and smoked paprika build a savoury, gently smoky flavour. A long, gentle simmer helps the broth thicken and the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 11g protein, 37g carbs, 3g fat.

The black beans and rice provide most of the carbohydrates, while the beans also contribute much of the protein. Olive oil supplies most of the fat, with a smaller amount coming from the vegetables. Serve with a generous helping of vegetables alongside if you want to balance the plate.

The vegetables and beans

Even pieces: Cut the celery and carrot into small, even slices so they soften at a similar pace. The onion and garlic form the aromatic base of the pot.

Rinsed beans: Draining and rinsing canned beans removes their packing liquid before they go into the chilli. Add them with the stock and pepper so they have time to warm through and take on the seasoning.

Building the flavour

Softened base: Give the onion, garlic, celery and carrot the full 5 minutes, stirring regularly. The onion should turn translucent without catching on the bottom of the pot.

Spice step: Cooking the spices and jalapeño for 3 minutes in the oil helps their aromas develop. Keep stirring, then use the stock to loosen the flavourful bits from the base of the pot.

Getting the heat right

Jalapeño seeds: Leaving the seeds and ribs in gives the chilli more heat; removing them makes it milder. Mince the pepper finely so its flavour is distributed through the pot.

Seasoning: The recipe adds salt near the end, after the broth has reduced. Taste then, and adjust the salt and pepper to your preference.

Simmering to the right texture

Gentle heat: Keep the chilli at a medium-low simmer for about 1 hour, stirring occasionally. A steady, gentle bubbling helps it thicken without scorching.

Doneness cue: It is ready when the broth has thickened and the vegetables are tender. If it still looks thin, continue simmering and check it regularly.

Serving ideas

Rice: Spoon the chilli over cooked rice for a filling bowl. Cornbread is another suggested accompaniment.

Toppings: Add your favourite chilli toppings at the table if desired. Serving toppings separately lets everyone choose their own combination.

Recipe notes & tips

• Dice the vegetables evenly so they soften at roughly the same rate.
• Rinse and drain the beans well before adding them.
• Stir regularly while the vegetables and spices cook to stop them catching.
• Remove the jalapeño seeds and ribs if you want a milder result.
• Stir the base of the pot when adding the stock to loosen any browned bits.
• Taste for seasoning after the chilli has simmered and thickened.

Variations

• Milder chilli: Remove the jalapeño seeds and ribs before mincing.
• More heat: Leave the jalapeño seeds and ribs in.
• Rice bowls: Serve each portion over cooked rice.
• Cornbread side: Serve cornbread alongside instead of rice.
• Topping bar: Put favourite chilli toppings on the table for everyone to add.

Common mistakes to avoid

• Uneven vegetables: Cut them to similar sizes so they cook at a similar pace.
• Skipping the stir: Stir the vegetables and spices regularly to help prevent them catching.
• Leaving the pan bits behind: Stir vigorously when adding stock to loosen the bottom of the pot.
• Boiling too hard: Keep the chilli at a medium-low simmer for a controlled reduction.
• Seasoning too early: Add the salt after simmering, then taste and adjust.

How to store

The chilli can be stored in a covered container in the fridge; it is described as tasting even better the next day as the flavours develop. Reheat it gently in a saucepan, stirring occasionally, until hot throughout.

Frequently asked questions