Ingredients (serves 2)

  • ½ tbs extra-virgin olive oil
  • 1 400g canned black beans, rinsed
  • 1 red capsicum
  • 1 400g canned crushed tomatoes
  • 1 400g canned cherry tomatoes
  • 1 cup water
  • ½ bunch fresh coriander
  • 2 tsp chipotle powder


  • In a medium sized pan heat extra-virgin olive oil and add in rinsed black beans, and capsicum, sauté until capsicum becomes soft
  • Add in water, crushed tomatoes, and cherry tomatoes, and chipotle powder, then bring this to the boil
  • Allow to simmer for approximately 45 minutes, stirring periodically, add more water if the chilli begins to dry out
  • Once cooked stir through chopped coriander, and serve with corn tortillas, rice, salad vegetables, and fresh lime wedges

One thought on “BLACK BEAN CHILLI

  1. I haven’t loved chili until recently–black beans and sweet potato are probably my favorite additions in a hearty chili! Also, I love how you put your chili in the tacos! How clever!


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