Harissa Black Bean Chilli

You will be full of beans after eating this chilli no carne. It’s ridiculously satisfying, delicious and good for you. Classified as legumes, black beans are prized for their high protein and fibre content. They also contain several other key vitamins and minerals such as iron, phosphorus, calcium, magnesium, manganese, copper, and zinc which are key to bone health.

If you ask me you don’t need rice with the texture and flavour of this recipe, which makes it all the more simple to rustle up.

Time to cook: 20 minutes


  • Rapeseed oil
  • 1 red onion
  • 2 cloves of garlic
  • 2-3 tsps harissa paste
  • Handful of coriander
  • 1 fresh green chilli
  • 1 red pepper
  • 400g tin of black beans
  • 400g tin of chopped tomatoes


  1. Heat up some rapeseed oil in a big flat pan
  2. On a mid-to-low heat, throw in the red onion, stirring regularly for 5 minutes
  3. Stir in the coriander stalks (setting the leaves aside)
  4. Add the chopped garlic, chilli, pepper, and harissa paste
  5. Drain and rinse the black beans and add to the pan
  6. Throw in the chopped tomatoes and stir it all up
  7. Cook for 10 minutes with the pan lid on, stirring regularly
  8. Add the coriander leaves, stir and leave for a final minute – and serve

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