Make this Easy Vegan Black Bean Chilli! A hearty plant-based recipe packed with black beans, vegetables and spices – healthy, comforting and full of flavour.

Ingredients (Serves 4)

1 tbsp olive oil

1 medium onion finely chopped

2 stalks of celery finely chopped

2 carrots finely chopped

2 garlic cloves

1 medium red chilli finely chopped

2 tsp thyme

1 tsp cayenne pepper

1 tsp chilli powder

1 dsp tomato paste

1 dsp spoon red wine vinegar

1 can tinned tomatoes

500ml vegetable stock

250g cooked black turtle beans

Salt & pepper

Method -

Fry the onion, celery and carrots in the olive oil with salt and pepper for 20 minutes on a medium to low heat.

Add the red chilli, thyme and garlic and cook for 2 minutes.

Add the cayenne pepper, chilli powder and the tomato paste and cook for a further 2 minutes.

Add the red wine vinegar and reduce for 2 minutes.

Add the tinned tomatoes and vegetable stock, bring to the boil then reduce and simmer and cook for 30 minutes.

Add the black beans and cook for 5 minutes.

Serve with yoghurt, sliced red chillis and coriander.

This Easy Vegan Black Bean Chilli is the ultimate plant-based comfort food. With protein-rich black beans, vibrant vegetables and warming spices, it’s a dish that’s hearty, nourishing and naturally dairy-free. Perfect served with rice, tortillas or a simple green salad, this chilli is versatile and satisfying. Whether you’re after a cosy dinner, a make-ahead meal or a vegan dish to share, this black bean chilli is a recipe you’ll come back to again and again.