A healthy recipe for Black Bean Chilli a great lunch or dinner recipe by nutritionist Jennifer Medhurst

Black Bean Chilli

July 12, 2022
Serves: 2 Cooks In: 1 hour
  1. Place a pan on a medium heat with some olive oil in and sauté the onions until soft, add in the garlic, chilli, lentils, red pepper, sweet potato, paprika, chilli powder, harissa and salt and pepper. Then give everything a good stir.
  2. Pop in the tinned tomatoes and stock then simmer until desired consistency, I usually leave it on for about 1 hour.
  3. Add in the black beans in 10 minutes before the end. And just before you serve, add in the spinach and wilt it through.
  4. Then you’re ready to serve. Top with avocado, red onion, kefir or yoghurt, and cherry tomatoes, and serve with warm brown pita. Enjoy!


• 1 red onion, diced
• 4 cloves garlic
• 1 tbsp smoked paprika
• 1 tsp chilli powder
• 1 tsp harissa
• ½ cup (100g) cooked green lentils
• 1 red pepper, sliced
• 2 sweet potatoes, chopped into mouth sized pieces
• 1 x 400g tin plum tomatoes
• 350ml vegetables stock
• 1 can black beans, drained and rinsed
• 100g of fresh spinach or 4 frozen spinach cubes
• Brown pitas

• Avocado
• Red onion
• Kefir or yoghurt
• Cherry tomatoes, sliced in half with some extra virgin olive oil and salt and pepper on