Bean Chilli

Recipe by Alice ShoplandCourse: MainsCuisine: EuropeanDifficulty: Easy


Prep time


Cooking time




  • 1 400g can beans (black beans, kidney beans or borlotti)

  • 1 tablespoon cumin seed (or ground cumin)

  • 1 tablespoon dried oregano

  • 1 teaspoon paprika

  • ½ teaspoon chilli powder or chilli paste

  • 1 large onion, finely sliced or diced

  • 2 garlic cloves, minced or chopped finely

  • Capsicum (or veg of your choice)

  • 1 can chopped or whole tomatoes (400g) ½ teaspoon salt


  • Heat a medium-sized heavy saucepan (don’t add any oil) and toast the cumin, oregano, paprika and chilli powder on a medium heat until fragrant. Stir constantly.
  • Add onion, garlic and chilli paste to the pan and stir to coat with the herbs and spices.
  • Drain the juice from the can of tomatoes into the pot and let that simmer with the lid on for about 10 minutes.
  • Add the can of drained beans, the tomatoes and capsicum, then simmer with the lid on for 20 to 30 minutes.
  • Taste for seasoning before you add the salt, it may not be necessary, and add liquid smoke for some variation.

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