Bacon and Black Bean Chilli

Bacon Chilli

I just HAD to share this after I’d tasted it – it’s DELICIOUS! One of the best I’ve made. Even better with brown rice, my new love. So chewy and tasty and much better than white. And has lots of nutrients and things in which makes me feel all little-miss-perfect.

So this is good for many reasons. It’s cheap, healthy, easy to put together and really, really tasty. Like, you’ll want to have another bowl. Do use black beans – not kidney beans, I think it’s what tipped this over the edge in ultimate pleasure. They’ve got a kind of fudginess to them, and the skin doesn’t slide off in your mouth. They also tense more dense, and soak up the ingredients beautifully.

I made this dish extra cheaply as I used the cut-off bits from bacon rashers I had made bacon sandwiches in. I don’t like all the fatty bits in a bacon sarnie, but my goodness they were tasty mixed up with all the veg in this.

Here’s what I did:

Bacon Chilli
(serves 4)

4 rashers of bacon, chopped up
2 onions, blitzed in the food processor
4 large cloves garlic, blitzed in the food processor
3 carrots, chopped
2 tins black beans
2 tablespoons tomato paste
2 tins chopped tomatoes
1 teaspoon paprika
1/2 teaspoon hot chilli powder (I’m a bit of a wuss – feel free to crank it up)
1 teaspoon oregano
1 teaspoon thyme
2 bay leaves
splash of red wine if you’ve got some knocking about
salt and pepper


1. Fry the bacon until crisp then remove from the pan.
2. Fry the onion and garlic on a very low heat with the lid on for around 15 minutes.
3. Turn up the heat and add the carrot and fry for 5 minutes.
4. Add all of the other ingredients then cook for 2 hours in the oven, or as long as you like in the slow cooker. I cooked this in the slow cooker on low for about 8 hours and it was lush.

This is MUCH better reheated and a great one to have in the freezer (I’ve currently got two portions in a little tupperware box ready and waiting to be scoffed) and so I’m entering it into Corina’s Cook Once Eat Twice challenge over at Searching for Spice – it’s now live for September so have a look!

Cook Once Eat Twice

I’m also linking up with the Slow Cooked Challenge from Baking Queen74 since this was getting better and better as it bubbled away in my slow cookers, and Farmers Girl Kitchen and #FoodieFriDIY from Bowl Me Over.


13 Comments Add yours

  1. Yum this looks so tasty and perfect for Autumn! I never really use black beans as wasn’t sure what to put them in, so when I get some I’ll certainly be trying out your bacon and black bean chilli. Thanks for joining in with #SlowCookedChallenge!


    1. They’re really nice and kind of fudgy 🙂


  2. Jhuls says:

    I don’t eat anything pork, but I am sure I could enjoy this black bean chili with a turkey bacon. 😀 Glad to meet you at #CookOnceEatTwice.

    Btw, there is also a great party called Fiesta Friday. You might want to join us one day. 🙂

    x jhuls


    1. I bet you could – or just without – I’ve made veggie chilli loads of time and it’s YUM! 🙂


  3. lifeasunusuals says:

    I’ve been meaning to make a chilli for some time so I will be keeping this recipe in mind for that. I was going to use kidney beans, but I’m not the biggest fan of them so I think I might go for black beans instead.


    1. They’re so much nicer – in my opinion!


  4. Corina says:

    Yum! This sounds really delicious and what a great way to use up those bacon bits – I also chop the fatty bits off if I’m putting bacon in a sandwich! I’ve actually got all the ingredients for this at home at the moment, even the black beans and I am very tempted so thank you so much for sharing with #CookOnceEatTwice!


    1. It’s sooooo tasty I can’t tell you!


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