Natural Balance Foods

Vegan Black Bean Chilli Recipe

Vegan Black Bean Chilli

Even though the evenings are getting lighter, there's still a chill in the air, and this warming chilli from Ruth Ellis at Makey Cakey is a perfect supper to keep you cosy and warm. It's very versatile - enjoy it with corn chips, rice, tortillas or tacos


  • 1/2 Cup dried black turtle beans
  • 1 tbsp Olive oil
  • 1 Small onion
  • 2 Cloves of garlic
  • 1/2 Large red pepper
  • 1 Medium carrot
  • 1 Red chilli
  • 1 Large tomato
  • 6 Cherry Tomatoes
  • 1 Nakd Cocoa Delight Bar
  • 1 tsp Vegan stock powder
  • 1/2  tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 tsp tamari sauce
  • 1 tsp salt
  • 1/2 tsp chilli powder
  • 2 tbsp tomato puree
  • 1 tbsp nutritional yeast
  • 1 square very dark chocolate
  • 4 tbsp buckwheat groats
  • 1/2 ripe avocado


  1. Put the black turtle beans in a bowl, cover with water and leave to soak for 24 hours
  2. Once the beans have soaked, drain them well and put in a large saucepan.  Cover with water and simmer for 45 minutes until the beans are starting to soften (they will cook for longer with the other ingredients).  Drain again and set aside.
  3. Add the oil to the pan, then finely chop the onion and garlic, and sautee for a few minutes to soften
  4. Whilst the onions cook, peel and chop the carrot, chop the pepper and the tomato, Nakd bar, and finely chop the chilli
  5. Add all of the remianing ingredients to the pan, apaert from the buckwheat groats and avocado, and add around 150ml water
  6. Stir well to combine, bring to the boil and simmer for around 20 minutes, then add the buckwheat groats and allow to cook over a low heat until the buckwheat and beans are tender - around another 30 minutes, topping up with water as need be.
  7. Just before you're ready to eat, slice the avocado and top the chilli

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