Meatball black bean chilli

Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 423
  • fat 16g
  • saturates 4g
  • carbs 36g
  • sugars 21g
  • fibre 14g
  • protein 24g
  • salt 1.1g


  • 2 tbsp olive oil
  • 12 beef meatballs
  • 1 onion, finely sliced
  • 2 mixed peppers, sliced
  • ½ large bunch coriander, leaves and stalks chopped
  • 2 large garlic cloves, crushed
  • 1 tsp hot smoked paprika
  • 2 tsp ground cumin
  • 1 heaped tbsp light brown soft sugar
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans black beans, drained and rinsed
  • cooked rice, to serve



Can be frozen for up to three months. Defrost and reheat in a pan or the oven until piping hot.



  1. Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.

  2. Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

  3. Serve the chilli with the rice and the coriander leaves scattered over.

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