Vegan Black Bean Chilli

Recipe Image

Nutritional per serving
Calories: 335 kcal
Fat: 9 g
Protein: 12 g
Carbohydrates: 55 g

This Black Bean Chilli recipe is super tasty and an ideal as winter warmer. It takes a bit longer to prepare than our normal recipes but it’s very easy and is packed full of nutritious ingredients.


Makes 4 servings

  • 200g uncooked brown rice
  • 1 can black beans, drained (425g; 319 kcal)
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp chilli powder
  • 1 tsp cumin seeds
  • 1 can chopped tomatoes
  • 1 tbsp chipotle chilli paste
  • 1 tsp dried oregano
  • Salt & freshly ground black pepper
  • 2 tbsp chopped coriander


  1. In a saucepan, heat the olive oil on a medium heat and sauté the onion for 2-3 minutes until soft.
  2. Mix in the garlic, chilli powder & cumin and cook for 1 minute further.
  3. Add the tomatoes, salt, pepper & oregano then bring to the boil.
  4. Simmer for 10 minutes until the liquid starts to evaporate.
  5. Add the chipotle, black beans and lower the heat, cooking for 30-40 minutes.
  6. Cook the brown rice as per the instructions allowing at least 30 minutes to ensure it softens
  7. Once the chilli is done, remove from the heat and stir in the coriander.
  8. Serve by sharing out the chilli and rice evenly.

Tips & Alternatives

As this is a vegan free recipe each serving is a bit lower in protein than it would be if it contained meat. The beans provide some quality protein but if you need to bump it up a bit you could try adding tofu which is probably the best protein alternative to meat. You can also try pretty much any canned beans as it’s a very versatile recipe.

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