Mabes Makes: Black Bean Chilli

by Mabel Lloyd

An easy midweek dinner packed full of flavour. Delicious served with fluffy rice, fresh coriander and a squeeze of lime. Also works perfectly with tacos or wraps!

Serves 3 


  • 1 red onion, finely sliced
  • 3 cloves of garlic, crushed and sliced
  • 1 orange or red pepper chopped 
  • 1 large pinch of chilli flakes 
  • 1 tsp cumin powder 
  • 1/2 tsp cumin seeds 
  • 1 tsp ground coriander 
  • 3 tsp smoked paprika 
  • 1 tsp caster sugar 
  • 1 tsp sherry vinegar 
  • 1 tin plum tomatoes 
  • 1 tsp tomato purée 
  • 1 tin black beans, drained 
  • Handful fresh coriander
  • Sour cream 
  • Cheddar cheese 
  • Squeeze of lime to serve


1. Add a generous glug of olive oil to a large, deep pan and cook the onion and garlic for 3-4 mins on a medium heat

2. Add the chilli flakes, cumin seeds and powder, ground coriander, smoked paprika and season with salt and pepper 

3. Add the chopped peppers and cook for a further 4-5 minutes

4. Once the onions and peppers are coated, add the sugar and sherry vinegar and stir thoroughly 

5. Add the plum tomatoes and puree and cook with a lid on for 10 minutes 

6. Stir in the black beans and cook for a further 10-15, allow to gently bubble 

7. Finish by stirring in a generous handful of freshly chopped coriander 

8. Serve with fluffy rice, fresh coriander, a squeeze of lime and cheese!


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