Easy Black Bean & Chickpea Chilli

This hearty, protein-packed chilli is full of deep, warming flavours and loaded with fibre, antioxidants, and anti-inflammatory spices. Perfect for batch cooking or a cozy meal! Black beans are definitely a power ingredient as they are packed full of heart healthy and microbiome friendly polyphenols. 

Serves 4

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red pepper, diced
• 1 tsp ground cumin
• 2 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp cinnamon
• ½ tsp chilli powder (adjust to taste)
• 1 tbsp tomato purée
• 1 x 400g (14oz) can chopped tomatoes
• 250ml (1 cup) vegetable stock
• 1 x 400g (14oz) can black beans, drained and rinsed
• 1 x 400g (14oz) can chickpeas, drained and rinsed
• 1 tsp cocoa powder (optional, for depth of flavour - but trust me)
• 1 tbsp balsamic vinegar
• Salt and black pepper, to taste
• ½ tsp dried oregano
• 1 handful fresh coriander, chopped (plus extra for garnish)

Method:

Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sauté for 3–4 minutes until softened.

Add the chopped peppers and saute for another 5 minutes, stirring occasionally.

Add the cumin, smoked paprika, coriander, cinnamon, and chilli powder. Cook for a minute until fragrant. 

Add the tomato purée and stir well, then pour in the chopped tomatoes and vegetable stock.

Stir in the black beans, chickpeas, cocoa powder (if using), balsamic vinegar, salt, black pepper, and oregano. Bring to a simmer.

Reduce the heat, cover, and simmer for 20–25 minutes, stirring occasionally. If it thickens too much, add a splash of water.

Stir in the fresh coriander, adjust seasoning, and remove from heat.

Serve with brown rice or quinoa.

This chilli also tastes even better the next day, so it’s great for meal prep!