Black Bean & Chickpea Veggie Chilli

A comforting chilli which is perfect for Vegans or Vegetarians. There are several topping options and I like to use this chilli as a filling for Cauliflower pancake wrappers

Watch the video to see the Chilli in a cauliflower wrapper.

Black Bean & Chickpea Veggie Chilli


  • 2 tbsp olive oil
  • 1 small red onion finely chopped
  • 3 cloves garlic crushed
  • 1 yellow pepper seeded and diced
  • 1 red pepper seeded and diced
  • 1-2 sticks celery diced
  • 1 large or 2 small carrots coarsely grated
  • 1 red chilli seeded and finely chopped
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 400 g can of chopped tomatoes
  • 1 vegetable stock cube
  • 1 400 g can black beans drained and rinsed
  • 1 400 g can can chickpeas drained and rinsed
  • 3 tbsp frozen sweetcorn
  • 1 tbsp balsamic vinegar
  • 1 tsp molasses
  • juice from ½ lime
  • salt & pepper
  • Serve with choice of the following -
  • extra lime slices
  • chopped spring onion
  • sliced avocado
  • jalapeño peppers
  • grated cheddar cheese
  • tortillas
  • long grain rice


  • Heat oil in a large pot over medium heat. Add chopped onion and stir. Cook until the onion is slightly translucent then add the garlic, celery and peppers. Stir and cook until soft (about 5-8 minutes). Then add the carrot, chilli and all the spices cooking gently to bring out the flavours.
  • Dissolve the stock cube in 200 ml hot water, then add to the pan with the canned tomatoes,and simmer gently.
  • Stir, then add the black beans, chickpeas, sweetcorn, and season generously with salt and pepper.
  • Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
  • Add a squeeze of lime, molasses and the vinegar, then taste and adjust seasonings adding salt and pepper to taste.
  • Serve with toppings of your choice. Chill or freeze the leftovers.

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