Black Bean Chilli with Pico De Gallo - Cook Shoot and Share (2024)

December 21, 2020

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A Rich Black Bean Chilli

This Black Bean Chilli recipe is quite a feast, and a good one to make if you’re cooking for a few people. Lay everything out on the table and people can create their own chilli bowls, or the chilli can even be served on its own; it’s just as good! It’s also perfect for batch cooking; just pop it in the freezer and have it later in the week. I served this with quinoa, toasted tortillas, smashed avocado and pico de gallo; a type of salsa that’s less saucy and more punchy.

Black Bean Chilli with Pico De Gallo - Cook Shoot and Share (2)

Store cupboard ingredients

Most of the ingredients used to make this Black Bean Chilli might already be in your cupboards. Kidney beans, tinned tomatoes, spices, tomato puree and onions to name a few. If you don’t have everything in this recipe you can swap a few things out. For example you could leave out the fresh peppers, dark chocolate and black beans – just replace the beans with another tin of kidney beans or chickpeas. It’s the marinated peppers that give so much flavour to this chilli so you may not need all of the fresh peppers if any at all – they do add a nice crunch to the chilli and give your a larger portion.

Black Bean Chilli with Pico De Gallo - Cook Shoot and Share (3)

Freeze a batch for another day

This recipe does make a large batch of chilli so if you have lots leftover you can pop some into a tupperware and freeze it for another day. You’ll be pleased you did freeze some when you come to eat it next, because you’ll have a delicious home-cooked wholesome meal all ready for just heating up!

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5 from 1 vote

Black Bean Chilli

A rich and wholesome black bean chilli made with marinated peppers. Served with quinoa, smashed avocado and pico de gallo.

Course: Main Course

Cuisine: Mexican, Tex Mex

Keyword: Chilli Bowl, Spicy food, Vegan Chilli

Servings: 4 People

Author: Emma Harrel

Ingredients

Black Bean Chilli

1/2 a jar of marinated peppers Roughly chopped
200g 1 large onion Finely diced
300g 3 small peppers Roughly chopped
3 garlic cloves Thinly sliced
2 tsp Smoked paprika
1 tsp Ground cumin
A pinch of chilli powder, cayenne powder and cinnamon
½ tsp Dried chilli flakes
1 Tin of black beans
1 Tin of kidney beans
2 tbsp Tomato puree
2 tbsp Balsamic vinegar
1 Tin of plum tomatoes
15g Dark chocolate
300-400ml Water

Pico De Gallo

2 Medium tomatoes Finely diced
1 Green chilli Finely diced
½ Medium white onion Finely diced
The juice of 1 lime
2 tbsp Chopped coriander
Salt and pepper

Smashed Avo

1 Avocado
1 Tomato Deseeded and finely diced
1 Garlic clove Minced
The juice of 1 lime
1 Spring onion Finely sliced
Salt and pepper

Instructions

Black Bean Chilli

Heat the marinated peppers in a large saucepan until the oil is hot, then add the onions and garlic and season. Cook over a medium heat with the lid on until the onions have softened.
Add the dried spices and let them cook for a couple of minutes before adding the chopped peppers. Cook with the lid on for a further 10 minutes or until the peppers have softened.
Stir through the tomato puree then add the plum tomatoes — roughly break these up in the pan. Add the balsamic vinegar, beans and 100 ml water. Cook with the lid on for 30-40 minutes, adding a little water here and there if it seems to be drying up.
Just before serving, stir through the dark chocolate for a silkier texture. Serve with quinoa or rice and your garnishes such as shredded lettuce, smashed avocado and pico de gallo. I added a spoon of dairy-free yoghurt to balance the spice.

Pico De Gallo

Mix all of the ingredients together in a bowl, season and let it sit to marinade for a minimum of 15 minutes. Add more salt if it needs an extra punch.

Smashed Avo

Smash the avocado and the rest of the ingredients in a bowl until well combined. Leave a few lumps for some texture and season to your taste.