Mushroom and Black Bean Chilli

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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!

4.85 from 13 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 270kcal
Author: Becca Heyes


  • 1 tbsp 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 1/4 cups, when drained)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne chilli pepper (or more to taste)
  • 1/2 vegetable stock cube, crumbled
  • 2 large tomatoes, diced
  • Salt
  • Black pepper
  • To serve: rice, sour cream, grated cheese, fresh coriander (cilantro), etc. (optional)


  • 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 Facts
Easy mushroom and black bean chilli
Amount Per Serving (1 bowl)
Calories 270 Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 1.2g6%
Cholesterol 0mg0%
Sodium 95mg4%
Potassium 1127mg32%
Carbohydrates 43.9g15%
Fiber 13.4g54%
Sugar 9.4g10%
Protein 14.5g29%
Calcium 50mg5%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.

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

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

4.85 from 13 votes (6 ratings without comment)

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Recipe Rating


  1. OM lort, this was good. I used dry beans that I presoaked so it might have been less than a full tin. I also didn’t want to slice up tomatoes so I used a tin of that. And instead of having it over rice, I threw in some cubed sweet potato. Will definitely make again.5 stars

  2. I had fun with this recipe today. I had to add a stalk of celery, because why not? I used hot peppers instead of cayenne. It has lovely flavor and the thickness is a plus. I’ll make it again.4 stars

  3. 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

  4. 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