Black bean chilli is a fantastic vegetarian alternative to chilli con carne. Even if you’re not a vegetarian, once you’ve tried and tested Black Bean Chilli, it will be another recipe in your repertoire.
The spices may feel like a lot when you’re mixing them with the onions, but they don’t over spice the dish. I prefer a milder version of bean chilli. If you have a taste for something more spicy, add a couple more teaspoons of paprika and cumin. You could also go for smoked paprika, as this will give the chilli a deeper flavour of warmth. As it slowly cooks and simmers over the day, the spices mingle with the sauce. This creates a delicious meal which will get your taste buds tingling.
If you want to cook this before work or have a tight schedule, the onions and spices can be thrown into the slow cooker without frying. This still makes for a satisfying supper.
Frying the spices and onions together takes the flavour of the meal to the next level. To save more time, I prepare the vegetables and ingredients the night before. I leave all the tins and equipment (chopping board/tin opener) on the kitchen counter in the evening. I can make this meal quickly before leaving the house in the morning.
This is one of my go-to meals to freeze. Chilli lasts in the freezer for six months or so and it’s simple to reheat in the microwave or on the stove. And even better, black bean chilli doesn’t need to be defrosted before cooking. So for those evenings when I’m in a panic with nothing in the fridge I can whip up and reheat black bean chilli for supper. Served with rice or a jacket potato, it’s a quick dinner to make in the evening. I also enjoy my chilli with avocado, nachos or sour cream on top.