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Make A Delicious Black Bean Chilli With Emma Harrel

This recipe is quite a feast, a good one to make if you’re cooking for a few people. Lay everything out on the table and people can create their own chilli bowls, or the chilli can even be served on its own; it's just as good! This recipe is perfect for batch cooking; just pop it in the freezer and have it later in the week. I served this with quinoa, toasted tortillas, smashed avocado and pico de Gallo; a type of salsa that’s less saucy and more punchy.



Serves 4

1/2 a jar of marinated peppers - roughly chopped

1 large onion (200g) - finely diced

3 small peppers (300g) - roughly chopped

3 garlic cloves - thinly sliced

2 tsp smoked paprika

1 tsp ground cumin

a pinch of chilli powder, cayenne powder and cinnamon

1/2 tsp dried chilli flakes

1 tin of black beans

1 tin of kidney beans

2 tbsp tomato puree

2 tbsp balsamic vinegar

1 tin of plum tomatoes

15g dark chocolate

300-400ml water



1. Heat the marinated peppers on a large saucepan until the oil has heated, then add the onions and garlic and season. Cook over a medium heat with the lid on until the onions have softened.

2. Add the dried spices and let them cook for a couple of minutes before adding the chopped peppers. Cook with the lid on for a further 10 minutes or until the peppers have softened.

3. Stir through the tomato puree then add the plum tomatoes - roughly break these up in the pan. Add the balsamic vinegar, beans and 100 ml water. Cook with the lid on for 30-40 minutes, adding a little water here and there if it seems to be drying up.

4. Just before serving, stir through the dark chocolate for a silkier texture. Serve with quinoa or rice and your garnishes such as shredded lettuce, smashed avocado and Pico de Gallo. I added a spoon of dairy-free yoghurt to balance the spice.



2 medium tomatoes - finely diced

1 green chilli - finely diced

1/2 medium white onion - finely diced

The juice of 1 lime

2 tbsp chopped coriander

Salt and pepper


Mix all of the ingredients together in a bowl, season and let it sit to marinade for a minimum of 15 minutes. Add more salt if it needs an extra punch.



1 avocado

1 tomato - deseeded and finely diced

1 garlic clove - minced

The juice of 1 lime

1 spring onion - finely sliced

Salt & pepper


Smash the avocado and the rest of the ingredients in a bowl until well combined. Leave a few lumps for some texture and season to your taste.

Discover more delicious winter recipes by Emma Harrel here

Follow Emma on Instagram here

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