Easy Vegan Black Bean Chilli

Chilli is a spicy stew, most often made with meat but just as delicious made with beans or other legumes. This vegan take on the classic dish is extremely easy to make, hearty, flavoursome and still packed full of protein.

High in resistant starch that benefits the digestive tract, easy to assimilate plant protein and essential vitamins and minerals, black beans are touted as one of the world’s healthiest foods. A great source of bioavailable zinc, and phytonutrients which help the body to reduce blood fat levels and return cholesterol to the liver, per 100 grams they provide 64% of our daily value of folate, 38% of manganese, 35% of vitamin B1, 34% of phosphorous, 30% magnesium and 20% of iron.

Makes Two Servings


  • 1 tsp Himalayan salt
  • 1 medium red onion
  • 1 large courgette
  • 1 large red bell pepper
  • 2 tbsp ground paprika
  • 2 tbsp red chilli flakes
  • 2 medium tomatoes
  • 3 large portobello Mushrooms
  • 4 large garlic cloves
  • 100g tomato purée
  • 200g dry beans
  • 200 ml red wine
  • 700ml water


Cook the beans in enough water that when they are done there is 700 ml left. If you have less, supplement with filtered water.

Roughly chop the vegetables and combine with the minced garlic, spices, wine and tomato puree in a pan with the beans and water and cook on high heat for 30 minutes, stirring occasionally. Reduce to medium heat, cover and allow to simmer for 20 minutes, stirring occasionally.

Remove from the heat and allow to cool for 10 minutes before serving. Eat with rice, potatoes, nachos or alone.