• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe

Easy Cheesy Vegetarian

menu icon
go to homepage
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegetarian Dinner Recipes

    Sep 11, 2018 · Modified: Mar 4, 2019 by Becca Heyes · This post may contain affiliate links · 26 Comments

    Mushroom and Black Bean Chilli

    1.2K shares
    • Share148
    • Tweet
    Total time: 25 minutes
    Servings: 2 people
    4.80 from 5 votes
    Jump to Recipe Rate this Recipe

    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!

    Mushroom and black bean chilli in a bowl with rice and sour cream shot from above

    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!

    Mushroom and black bean chilli in a saucepan shot from above

    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.

    Mushroom and black bean chilli in a bowl with rice and sour cream, with a scoop being taken with a fork

    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!

    Mushroom and black bean chilli in a bowl with rice, cheese and sour cream

    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!

    Mushroom and black bean chilli in a bowl with rice, cheese and sour cream

    Easy mushroom and black bean chilli

    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!

    If you've cooked this recipe, don't forget to leave a star rating!

    4.80 from 5 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2 people
    Calories: 270kcal
    Author: Becca Heyes

    Ingredients

    • 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

    Serving: 1 bowl - Calories: 270 kcal - Carbohydrates: 43.9 g - Protein: 14.5 g - Fat: 8.4 g - Saturated Fat: 1.2 g - Cholesterol: 0 mg - Sodium: 95 mg - Potassium: 1127 mg - Fiber: 13.4 g - Sugar: 9.4 g - Calcium: 50 mg - Iron: 6.5 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Here's another easy recipe that's perfect for students: 15 minute creamy chickpea curry:

    More Vegetarian Dinner Recipes

    • Smoked Cheese and Broccoli Tart
    • 40 Vegetarian Mushroom Recipes
    • Slow Cooker Mushroom Stroganoff
    • Vegetarian Chilli Mac (One Pot!)
    1.2K shares
    • Share148
    • Tweet

    Reader Interactions

    Comments

    1. Jane says

      November 15, 2022 at 5:35 pm

      So simple, yet oh so delicious. Thank you for the recipe.5 stars

      Reply
      • Becca Heyes says

        November 17, 2022 at 10:17 am

        You're welcome, glad you enjoyed it!

        Reply
    2. Carol Andrews says

      December 18, 2021 at 6:48 pm

      Very easy and most successful 😊5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        January 07, 2022 at 9:32 am

        Great, thanks Carol!

        Reply
    3. MiaAyne says

      January 18, 2021 at 5:47 pm

      I am transitioning to being vegan. These recipes look so delicious. 
      Thank you

      Reply
    4. Alison says

      September 24, 2020 at 8:39 pm

      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.4 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        October 19, 2020 at 8:54 am

        Thanks Alison, glad you liked it :)

        Reply
    5. Sapphire says

      September 18, 2020 at 11:54 am

      Hi, is the nutritional information for just the chilli or the chilli with the rice?

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        September 18, 2020 at 1:17 pm

        Just the chilli :)

        Reply
    6. carol fox says

      September 12, 2018 at 6:57 pm

      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 Fox5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        September 17, 2018 at 11:34 am

        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!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Mediterranean Scrambled Eggs with Feta
    • Creamy Mushrooms On Toast
    • Easy Tarka Dal (Vegan Red Lentil Curry)
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Creamy Three Bean Stew
    • Roasted Vegetable Enchilada Casserole
    • 10 Minute Lemon and Black Pepper Chickpeas
    • Vegetarian Shepherd's Pie

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • 15 Minute Peanut and Sesame Noodles
    • 15 Minute Creamy Pasta Primavera
    • Roasted Vegetable Fattoush
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Sweet Potato Curry
    • Slow Cooker Ratatouille
    • Veggie Burrito Bowls
    • 20 Minute Vegetable Stroganoff

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Subscribe for recipes by email

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Easy Cheesy Vegetarian

    1.2K shares