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Black Bean Chilli

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 500 g lean beef mince
  • 1 tin black beans
  • 1 tin brown lentils
  • 1 tin chopped tomatoes
  • 1 punnet sweet cherry tomatoes
  • 1 brown onion
  • 3 small carrots
  • 3 cloves garlic
  • 250 mls vegetable stock
  • 1 splash red wine (optional)
  • 3 tbsp mexican chilli powder (or just 1 tsp normal chilli powder or more for extra spice)
  • 3 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tbsp extra virgin olive oil


  • Chop onion, peel and chop garlic cloves and chop carrot (wash and leave skin on for extra fibre).
  • Heat 1 tbsp extra virgin olive oil in a large frying pan and add onion and garlic, saute until softened and add carrots.
  • Add mince and cook until browned.
  • Next add cumin, coriander and mexican chilli powder along with tinned tomatoes and 250 mls vegetable stock. Bring to a boil and then reduce to a simmer.
  • Drain and rinse black beans and brown lentils and add both to the chilli mix and stir in thoroughly.
  • Wash and chop in half sweet cherry tomatoes and add to the frying pan and stir through so they soften.
  • Allow mix to cook on a low heat for approx 25 minutes or until the mince is completely cooked through and the liquid has slightly reduced.
  • This makes 4-5 portions and can be stored in the fridge for 2-3 days and also freezes well.

Course Main Dish
Keyword Gluten-Free