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Caribbean Black Bean Chilli

Caribbean Black Bean Chilli

with Coconut Rice & Cherry Tomato Salsa

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Black beans add a welcome change to this vegetarian main course. The petite, under-used legume is packed with fibre and protein, ideal to turn this mildly spiced chilli into a hearty dinner. With creamy coconut rice and a zesty tomato salsa on the side, this meal will wow you with its bold flavours.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


1 tin

black beans

1 packet

basmati rice

1 tin

coconut milk

1 sachet

mild Caribbean jerk seasoning

(ContainsWheat, Soy, Sulphites)

1 pinch

chilli flakes

1 sachet

tomato paste

1 tub

mango chutney


1 cube

vegetable stock

1 punnet

cherry tomatoes

1 unit


1 bunch


½ unit


1 packet

Greek yoghurt


Not included in your delivery

olive oil

1 cup

water (for the rice)

¼ tsp


1 cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2950 kJ
Fat19 g
of which saturates11.7 g
Carbohydrate108 g
of which sugars23.3 g
Protein20.6 g
Sodium2090 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Make the coconut rice
Make the coconut rice

In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed.

Get prepped
Get prepped

While the rice is cooking, grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Drain and rinse the black beans.

Make the chilli
Make the chilli

Heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) and cook for 1-2 minutes, or until fragrant. Add the tomato paste and cook for 1-2 minutes or until darkened. Add the mango chutney, black beans, water (for the sauce) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer for 5-7 minutes or until thickened.

Continue prepping
Continue prepping

While the chilli is simmering, roughly chop the cherry tomatoes. Finely chop the cucumber and coriander. Cut the lemon (see ingredients list) into wedges.

Make the salsa
Make the salsa

In a medium bowl, combine the cherry tomatoes, cucumber, coriander, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine. TIP: Seasoning is key in salsa! Taste and add more lemon juice, salt or pepper if you prefer.

Serve up
Serve up

Divide the coconut rice and Caribbean bean chilli between bowls. Top with a dollop of Greek yoghurt and spoon over the cherry tomato salsa. Serve with any remaining lemon wedges.