Chilli is one of the most comforting meals for cold days or busy evenings. It is warm, filling, and packed with flavour. This Meatball Black Bean Chilli is a little different from the usual chilli because instead of ground beef it uses meatballs. This makes the dish feel special while still being easy to prepare.
For people in the USA and UK, this recipe is a great option for family dinners. Black beans give extra protein and fibre, peppers add colour, and tomatoes bring rich flavour. The meatballs simmer in the sauce and soak up the spices. The result is a one-pot dish that is both healthy and satisfying.
Another benefit is that this chilli can be made ahead and stored. It freezes well, which means you can prepare a big batch and save portions for later. Serve it with rice, bread, or tortilla chips, and you have a complete meal. It is simple enough for weeknights but also good enough to serve to guests.
Ingredients (for 4 servings)
- 2 tablespoons olive oil
- 12 beef meatballs
- 1 onion, finely sliced
- 2 mixed bell peppers, sliced
- Half a bunch of fresh coriander, chopped (leaves and stalks)
- 2 large garlic cloves, crushed
- 1 teaspoon hot smoked paprika
- 2 teaspoons ground cumin
- 1 heaped tablespoon light brown soft sugar
- 2 cans chopped tomatoes (400 g each)
- 2 cans black beans, drained and rinsed (400 g each)
- Cooked rice, to serve
How to Make Meatball Black Bean Chilli
- Heat olive oil in a large casserole pan over medium heat. Add meatballs and fry for about five minutes until browned. Remove them and set aside.
- In the same pan add onion and peppers with a little salt. Cook for seven minutes until soft.
- Add garlic, paprika, and cumin. Stir for one minute so the spices release their aroma.
- Stir in sugar, chopped tomatoes, and black beans. Bring to a gentle simmer. Season with salt and pepper.
- Return the browned meatballs to the pan. Cover and simmer for about fifteen minutes until everything is hot and flavours are blended.
- Serve hot with cooked rice and scatter chopped coriander on top.
Nutrition (per serving approx)
- Calories: 423 kcal
- Protein: 24 g
- Carbohydrates: 36 g
- Sugars: 21 g
- Fat: 16 g
- Saturated fat: 4 g
- Fibre: 14 g
- Salt: 1.1 g
Tips and Variations
Use turkey or chicken meatballs if you prefer a lighter version.
Add chili powder or fresh chopped chilli if you like extra heat.
Make a vegetarian version with plant-based meatballs or tofu.
If you want more sauce add a splash of stock or water when simmering.
This chilli freezes well for up to three months. Reheat until piping hot before serving.
Serving Ideas
Serve with plain rice or brown rice to soak up the sauce.
Enjoy with crusty bread or tortilla chips for dipping.
Add toppings like sour cream, grated cheese, or avocado slices.
Pair with a simple green salad for a balanced meal.
Frequently Asked Questions
1. Can I make this gluten free
Yes, just use gluten free meatballs or make your own with gluten free breadcrumbs.
2. Can I freeze this dish
Yes, store in airtight containers for up to three months.
3. What beans can I use instead of black beans
You can use kidney beans, pinto beans, or a mix of beans.
4. Can I reduce the sugar
Yes, you can reduce or skip the sugar. It balances acidity from tomatoes, but it is optional.
5. How do I reheat leftovers
Warm gently on the stove or in the microwave. Add a splash of water if it is too thick.
6. Can I use frozen peppers or onions
Yes, frozen peppers and onions work fine, though texture is softer than fresh.
7. How long does it take to cook
About 40 minutes in total including prep and cooking.
8. Can I double the recipe
Yes, just use a larger pot and increase cooking time slightly.
9. Is this good for meal prep
Yes, it keeps well in the fridge for 2–3 days and also freezes well.
10. Can kids eat this
Yes, just make it mild by skipping hot paprika or using regular paprika.
