black bean chilli

When we've not got a lot of fresh ingredients in the house, this is the dish we turn to most days. It's very quick and simple to make and always goes down a treat with anyone we serve it to. If you don't have all of the ingredients on the list, give it a go and even try and substitute a few things, red kidney beans work in place of black beans, dried mushrooms work well in place of the sun-dried tomatoes and almond butter tastes delicious if you don't have tahini. We love to serve this with a side of avocado, brown rice and a simple greens salad.

Serves 4, with sides & takes 35 minutes to cook


  • 100g sun-dried tomatoes, plus some oil from the jar

  • 1 red onion, peeled and diced

  • 4 garlic cloves, peeled and diced

  • 2 teaspoons of smoked paprika

  • 2 x 400g cans of black beans, drained

  • 1 veggie stock cube, mixed with 200ml boiling water

  • 1 x 400g can of tinned tomatoes

  • 1 tablespoon of tamari

  • 2 tablespoons of creamy tahini

  • Olive oil

  • Salt


1. Start by chopping the sun-dried tomatoes into very small pieces, almost into a paste-like consistency - reserving the oil from the jar. Once chopped, place to one side until needed.

2. Place a large pan over a medium heat and add 2 tablespoons of the oil from the sun-dried tomatoes (if not, just use olive oil). Once warm, add the diced onion, garlic and a pinch of salt. Cook for 10 minutes until the onions become soft.

3. Once soft, add the sun-dried paste and paprika and mix well. Cook for a couple of minutes before adding the drained black beans, vegetable stock, tinned tomatoes, tamari and tahini.

4. Mix well and leave to simmer for 20-25 minutes, stirring occasionally to ensure the stew doesn’t stick to the bottom of the pan. If the mixture ever becomes too thick, simply mix through a dash of water.