Main Meals

August 5, 2021

Vegan Mince and Black Bean Chilli

Who can resist a really good smoky chilli? I make this chilli for family feast nights in our household and it works so well, as we pile it on top of Nachos or with corn tortillas, lots of chilli flakes and lots of additional ingredients, such as fresh coriander, spring onions, pomegranate seeds and plenty of pepper. It's a slightly longer recipe to cook, and it's quite complex, but it's so worth the time and effort. It's so fragrant, warm and just so incredibly appetizing.

Vegan Mince and Black Bean Chilli

No need to cheat

If there is one thing I will say to you, don't be intimidated by the slightly longer list of ingredients. All of them can be found in your kitchen cabinets, as they are all popular ingredients used in every day-to-day cooking. There's no need to go and buy expensive pre-made kits of spice packs, as it's so much better to make your own at home and adjust the spice and flavour to how you would personally like it.

This recipe is completely vegan, mostly nut-free and versatile - you can swap and/or add any other ingredients that you like. For example, if you don't use soy sauce at home, this works just as well with tahini. I think I've banged on about this recipe enough, you just need to make it! (And don't skimp on the extras, life is worth living!!)

Chilli in red pot with spring onion and coriander on dark marble background
Black Bean Chilli

Vegan Mince and Black Bean Chilli

An intensely smokey and warming black bean and vegan mince chilli that works wonders - it's converted even the toughest meat-eating friends of mine. It's smoky, fragrant and colourful, what a combination!











  • 1 red onion, chopped
  • 1 garlic clove, finely chopped
  • 220g vegan mince
  • 400g tinned tomatoes, chopped
  • 400g black beans (or mixed), drained
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 1 tsp marmite or yeast extract
  • 1 tbsp dark soy sauce
  • 1 tsp Worcestershire sauce
  • 300ml boiling water
  • 1 tbsp bisto granules
  • 1 tsp vegetable stock powder
  • 10g dark chocolate
  • 1 tsp apple cider vinegar
  • 2 tbsp extra virgin olive oil (I love to use sun-dried tomato or cilli oil as an alternative)
  • Additional: peppered yoghurt, fresh coriander leaves, pomegranate seeds, chilli flakes


  1. In a large saucepan, heat up 1 tbsp of the olive oil and add the chopped onion, sautéing for 5 minutes until the onion has softened.
  2. Add the garlic, vegan mince, chopped tomatoes and drained beans and cook for a further five minutes.
  3. Stirring occasionally to make sure the mix doesn't stick to the bottom of the saucepan, add in the smoked paprika, ground cumin, ground coriander, ground nutmeg, marmite dark soy sauce, Worcestershire sauce and apple-cider vinegar and make sure everything is really mixed well.
  4. In a separate jug, mix the bisto granules and stock powder into the boiling water and add to the chilli. Break in the dark chocolate and give everything a really good mix, making sure that the chocolate has melted.
  5. Simmer on a low-medium heat for roughly 15 minutes and serve with some peppered yoghurt, fresh coriander leaves and a sprinkling of pomegranate seeds.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!