Black and Kidney Bean Chilli Recipe

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  • Dairy-free
  • Gluten-free
  • Healthy
  • Low-fat
  • Nut-free
  • Vegan
  • Vegetarian
serves: 4
Skill: easy

Recipe extracted from Deliciously Ella by Ella Woodward, out now published by Yellow Kite, £20 © Ella Woodward 2015


  • 2 carrots, grated
  • 2 garlic cloves, peeled and crushed
  • 600g passata
  • 50g tomato purée
  • 2 x 400g tins black beans
  • 1 x 400g tin red kidney beans
  • 1 jalapeño pepper, deseeded and finely chopped
  • 1 tsp chilli flakes (add more if you like it extra spicy)
  • brown rice, to serve


  • Place the carrot and garlic into a large saucepan. Add the passata, tomato purée, both the beans, jalapeño pepper and the chilli flakes to the saucepan along with some salt and pepper, to taste.

  • Cook the chilli for about 10 minutes, stirring it well, until it’s lovely and warm and everything’s nicely mixed together.

  • Pour the chilli over brown rice and enjoy.

Top Tip for making Black and Kidney Bean Chilli

Make extra batches of this and freeze them as it makes a delicious, filling meal when you don’t have time to prepare anything

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(1417 ratings)
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