By Adam Stansbury

Black bean chilli is a cheap and easy way to feed a crowd, especially if they've got different dietary requirements. It's also a great one for batch cooking at the weekend for delicious lunches that only need reheating. This recipe includes smoked paprika because it is delicious, but don't worry if you don't have any to hand as it's not essential.


  • 225g chopped tomatoes (fresh or tinned)
  • 230g cooked, drained and rinsed black beans
  • 125g wild, brown or white basmati rice
  • 100g tinned sweetcorn
  • 1 red pepper sliced
  • 1 white onion sliced
  • 1 lime
  • 1 handful of fresh coriander chopped (save a few leaves to garnish)
  • 1 vegetable stock cube
  • 1 teaspoon smoked paprika (normal paprika will do)
  • 1 tablespoon of avocado or coconut oil
  • 1 garlic clove chopped
  • ½ teaspoon cayenne pepper

For the raita:

  • 150 grams of cucumber grated coarsely (discard any excess water)
  • 150 grams of coconut yoghurt (any dairy or dairy-free plain yoghurt will do)
  • 2 sprigs of fresh mint leaves finely chopped or 2 tsp dried
  • ½ fresh lemon juice
  • Pinch salt to taste


  1. Add the rice to a pan and cook as per instructions on the packet. Wild or brown rice are great but do take much longer, white basmati is much quicker for the timings of this dish.
  2. While the rice is cooking make the raita by combining the grated cucumber, yoghurt, mint lemon juice into the bowl and mix well. Add a pinch of salt to taste just before serving.
  3. Heat up a pan on a medium heat with the avocado or coconut oil and add the sliced onion and red pepper, add 100 millilitres of water and put the lid onto the pan and allow them to soften and to go translucent.
  4. Add the chopped tomatoes, paprika, cayenne pepper, garlic, stock cube, juice of half the lime and the coriander and turn onto a low heat, allowing it to simmer and develop all the flavours, be wary of adding any more salt due to the stock cube, wait until the end to taste.
  5. Once the rice is cooked, add the black beans and sweetcorn to the chilli and heat through for a minute, serve the rice in the middle with the chilli, and a couple of generous dollops of the cucumber raita, squeeze the rest of the lime over the dish and garnish with some coriander leaves.