This mushroom and black bean chilli is perfect for students or anyone cooking for one - it's easy to make, with only a few ingredients, and makes two perfect portions. Simple and tasty!
I think I'm officially ready to admit that it's autumn. The schools have gone back, the sun has disappeared, and I'm finally starting to look forward to cosy evenings curled up with some kind of warming autumnal dinner. This mushroom and black bean chilli is a great place to start. It only really has 4 main ingredients (plus a couple of spices), so it couldn't be easier to make, but it's rich and comforting - it's surprising how effective simplicity can sometimes be!
Perfect student food!
I pretty much learned to cook when I was at university. I may not have used my Psychology degree since the day I graduated (no, I can't read your mind), but I have definitely used all those skills that came from cooking for myself for 3 years! And this is just the kind of easy recipe I wish I'd had when I was at uni.
You don't need a cupboard full of ingredients, or any particular cooking ability - just a few simple ingredients, and the strength to stir a spoon in a pan.
The recipe serves two, so you can either cook for a friend, or just stick it in the fridge and have a portion left over for the next day (saves you cooking again!). It reheats really well - just add some fresh toppings and you're good to go.
Simple ingredients
Mushrooms, black beans, onions, and tomatoes. That's almost everything you'll need to make this chilli.
I did use three different spices in this mushroom and black bean chilli, but they're the same spices I use all the time - smoked paprika, cumin, and cayenne. Literally, look at pretty much any of my recipes that use spices, and it will probably be these three... I'm not particularly experimental. You can keep them in the cupboard, and they'll see you through all kinds of recipes - it's definitely worth the tiny investment of a few decent jars of spice to lift your cooking to the next level!
Feel free to add some extra veggies to this chilli if you have something in the fridge that needs using up - maybe add a chopped pepper along with the mushrooms, or a handful of spinach along with the tomatoes. Chilli is a great fridge-clearer!
How to serve black bean chilli
One of my favourite things about a good chilli is that it can be served in all sorts of ways, so even if you have leftovers, it doesn't have to feel like you're eating the same meal again.
Serve it in the classic way, in a bowl with rice.
Make a chilli burrito by wrapping it up in a big flour tortilla.
Spoon it over tortilla chips for chilli bean nachos!
Even add it to hot dogs or burgers to make them extra special.
Whatever you do, just don't forget plenty of cheese and sour cream on top!
Easy mushroom and black bean chilli
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
- 1 tablespoon oil
- 1 onion, diced
- 225 g mushrooms, diced (~ 3 cups when diced)
- 2 cloves garlic, minced
- 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne chilli pepper (or more to taste)
- ½ vegetable stock cube, crumbled
- 2 large tomatoes, diced
- Salt
- Black pepper
- To serve: rice, sour cream, grated cheese, fresh coriander (cilantro), etc. (optional)
Instructions
- Heat a dash of oil in a saucepan, and add the onion. Cook for a few minutes over a medium heat, stirring regularly, until the onion is soft and translucent. Add the mushrooms and garlic, and cook for a further 5-10 minutes, until soft.
- Add the tin of black beans, the spices, and the crumbled stock cube. There should be a bit of moisture in the pan from the mushrooms, but you can add a tablespoon or two of water if needed. Allow to cook, stirring occasionally, for at least 5 minutes, until the mixture looks thicker and richer.
- Add the diced tomatoes, and season to taste. You can also add some extra spice if needed. Cook for a few more minutes, until the tomatoes have softened.
- Serve with your choice or sides and toppings - I used rice, sour cream, grated cheese, and chopped coriander (cilantro).
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Here's another easy recipe that's perfect for students: 15 minute creamy chickpea curry:
Thelma says
Have made this MANY times. It's quick, easy and DELICIOUS
Becca Heyes says
So lovely to hear, thanks Thelma!
Jane says
So simple, yet oh so delicious. Thank you for the recipe.
Becca Heyes says
You're welcome, glad you enjoyed it!
Carol Andrews says
Very easy and most successful 😊
Becca @ Easy Cheesy Vegetarian says
Great, thanks Carol!
MiaAyne says
I am transitioning to being vegan. These recipes look so delicious.
Thank you
Alison says
This was a really nice easy recipe. My husband said it was one of the nicest chillis I’d made and he’s a connoisseur!
I prepared the recipe as written but added a few extra chilli flakes with the spices and added some tomato juice instead of water to enriched the taste.
Will definitely make this dish again.
Becca @ Easy Cheesy Vegetarian says
Thanks Alison, glad you liked it :)
Sapphire says
Hi, is the nutritional information for just the chilli or the chilli with the rice?
Becca @ Easy Cheesy Vegetarian says
Just the chilli :)
carol fox says
I would like to thank you for all the easy, one or two person recipes. I live alone and want to cook my meals but most I see are for 6 to 8 people and they are to hard to convert. I am trying to be vegan but have a hard time because of trying to find recipes I like and where I don't have to have leftovers for ever. By the way you have great recipes. Thank you again Carol Fox
Becca @ Amuse Your Bouche says
Thanks so much Carol! There are only two of us here (plus the baby, who actually eats nearly as much as we do...) so I like smaller batches of things too!