One-Pot Black Bean and Lentil Chilli

Cook Time 1 hour and 30 minutes (+ soaking time)

Servings 6-8


For the stew

300g dried black beans (1 ½ cups)

1 tsp salt

300g dried beluga (black) lentils (1 ½ cups)

2 x 400g tins chopped tomatoes

2 yellow onions, finely chopped

500g assorted mushrooms, roughly chopped

4 garlic cloves, peeled and finely chopped

20g coriander (½ cup) leaves and stalks, finely chopped

1 large red (bell) pepper (capsicum), finely chopped

1 courgette (zucchini), finely chopped

2 tbsp tomato paste

2 tbsp Magical Mushroom Powder or vegetable bouillon

200g spinach, chopped

To serve

Cooked grains, cauliflower rice, baked potatoes or corn chips

Vegan sour cream or Chipotle

Cashew cream

Pink pickled onions

Sliced fresh or dried ground chillies

Tinned or grilled sweet corn

Diced avocado

Additional chopped coriander leaves

Fresh lime, to squeeze

Cashew Cream

150g cashews

1 chipotle pepper in abodo sauce or 1 tbsp chipotle paste

Pickled Onions

375ml white wine vinegar (1 ½ cups)

3 tbsp sugar

1 ½ tsp salt

Juice of 2 limes (add this to vinegar solution)

1 tsp coriander seeds

1 tsp black peppercorns

4 red onions, peeled and thinly sliced

basic vinegar solution small jar:

125ml vinegar (½ cup)

1 tbsp sugar

½ tsp salt


Rinse the black beans and look over them for any stones. Soak overnight or during the day, then drain, but not fully as the black sediment at the bottom of the pot is what gives this chilli its incredible flavour. If you don’t have time to soak, they can be cooked without soaking.

Place black beans in a large saucepan with 1.4 litres of water, bring to boil then add salt and lower to a simmer. Cook until you can easily squish a few beans on the side of the pot, this can be between 40 minutes and 2 hours, depending on the age of the beans and whether you soaked them.

Keep the water level topped up during the cooking time, adding enough boiling water so that the beans are always covered by about 2cm.

Once the beans are soft, add the lentils, tomatoes, onions, mushrooms, garlic, coriander, red pepper (capsicum), zucchini, tomato paste and mushroom or bouillon powder. Increase the heat a little and cook for another 30 minutes, stirring frequently, until the lentils are soft and the veggies are cooked. Add the spinach and cook for another 2 minutes, then remove from the heat and cover with a lid until ready to serve.

Top with lots of yummy garnishes such as the ones suggested or anything else you have on hand.

For the cashew cream. Soak the cashews overnight or boil them in water for 15 minutes. Drain and rinse the nuts, then place in a high-speed blender.

Add pepper or paste and enough water so that the cashews are just covered. Blend until smooth, adding a little more water if necessary.

Transfer to an airtight container and place in the refrigerator until ready to use. This will keep for 2-4 days, depending on how cold your fridge is, so this is another one you can definitely make the day before.

To prepare the pickled onions. Place the vinegar, sugar and salt in a small saucepan over a medium-high heat. Stir frequently until the sugar and salt are dissolved. Meanwhile, add in any spices. Peel and chop veggies as suggested and tightly pack into the jar. Pour hot vinegar solution into the jar and top up with boiling water, if necessary. Secure the lid, allow to cool and then transfer to the refrigerator or pantry until ready to use.


One-Skillet Shakshuka Eggs


One-Pan Sausage and Capsicum Big Brekky