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4.67 from 3 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main meal
Cuisine: Mexican
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).


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