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Bean Chilli

Bean chilli, full of warming spices and a delicious mix of beans and vegetables. A great vegan dish that is packed full of flavour.

A bowl of vegan bean chilli with basmati rice and topped with sour cream. Some vine tomatoes to the back and a drink on a grey backdrop with a pale blue napkin and cutlery to the sides of the bowl

Bean chilli is a dish all my family love to eat. Whether you wan to refer to it as 3 bean chilli or 5 bean chilli, it takes delicious.

Although no longer a vegetarian, I love vegetables and enjoy eating meat free a few days a week. One of the meals I cook regularly is this bean chilli, packed full of beans, vegetables and a lovely blend of spices.

This tasty dish is vegan, and one of those dishes where you really don’t miss the meat. As much as I love a beef based chilli, if pushed to choose, my favourite chilli is this bean chilli.

Can I adapt the recipe?

This recipe can be easily adapted to suit the tastes of your own family. As with most dishes, it’s best to adapt using ingredients that you know your family will enjoy.

A top down view of a bowl of vegan bean chilli with rice and soured cream garnished with coriander and limes in a pale blue mottled bowl on a grey backdrop and a fork and spoon to the right.

Here are some suggestions on how you can adapt the recipe:

Vegetable & Bean Mix:

I use this vegetable mix as I think it works really well in the dish.

However, leave out anything you know your family won’t enjoy. Likewise, add in any other vegetables that you know your family like to eat.

For example, butternut squash and sweet potato work really well in this bean chilli recipe. The bean mixture is entirely up to you, again use beans you know your family will enjoy eating.

You can also add in a tin of chickpeas in place of beans if you would prefer. My bean mix is dependant entirely on what I have in the cupboard.

Chilli Heat:

As with all recipes that contain chillies, you can easily adapt the heat of the dish.

I love chilli, therefore I add at least 2 chillies as per the recipe. I add more if my children aren’t eating it.

However, if you want it milder, simply de-seed the chillies, cut down the amount of chillies you add to one, or leave them out entirely.

Most important to any recipe – cook this how you want to eat it.

How can I serve this bean chilli?

This simple chilli is full of flavour and needs very little added to it, making it a great mid week meal.

I like to eat my bean chilli served with some brown rice. As much as I love the nutty crunch of brown rice, it is not something I’ve yet been able to convert my family to enjoying.

We all tend to like our chilli served our own way, so I often steam some white rice, or add some to a wrap before sprinkling with a little cheese and popping it under the grill to melt a little.

Add sour cream, grated cheese, fresh tomato salsa, guacamole, whatever takes your fancy and make the dish your own.

Whilst the bean chilli itself is vegan, sour cream and cheese are not. If serving vegan diners look for suitable vegan alternatives.

A pale blue mottled ceramic bowl filled with vegan bean chilli with basmati rice some vine tomatoes to the side back and a pale blue napkin to the left sitting on a grey surface.

Can I make this bean chilli ahead of time?

Bean chilli is a great make ahead dish. In fact I usually make this dish the day before as allowing it to sit for 24 hours only intensifies the flavours.

Can I freeze this chilli?

Bean chilli freezes really well.  This recipe will comfortably feed 8 people and a great way to batch cook.

Therefore, rather than half the recipe, I cook it as it is. Then I eat a portion for dinner, placing the second half portion into the freezer to enjoy at a later date.

Simply remove from the freezer and allow to defrost before heating up.

Pin the recipe for later

A bowl of vegan bean chilli with basmati rice and topped with sour cream. Some vine tomatoes to the back and with text overlaid naming the dish

Additional recipe suggestions

If you like this recipe then try some of my favorite bean based recipes:

A top down view of a bowl of vegan bean chilli with rice and soured cream garnished with coriander and limes in a pale blue mottled bowl on a grey backdrop and a fork and spoon to the right.

Bean Chilli

Bean chilli, full of warming spices and a delicious mix of beans and vegetables. A great vegan dish that is packed full of flavour.
5 from 8 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 281kcal

Ingredients

  • 2 tbsp sunflower oil
  • 1 onion (chopped)
  • 2 sticks celery (chopped)
  • 2 carrots (chopped)
  • 2 red peppers (de-seeded and chopped)
  • 2 red chillies (chopped)
  • 2 cloves garlic (crushed)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp sweet smoked paprika
  • 400 g tin kidney beans (drained)
  • 400 g tin black beans (drained)
  • 400 g tin mixed beans (drained)
  • 2 x 400 g tins plum tomatoes
  • 300 ml vegetable stock
  • 2 tbsp Heinz tomato ketchup
  • 2 tbsp tomato puree
  • salt & pepper
  • 4 tbsp coriander leaf (chopped)

Instructions

  • Heat the sunflower oil in a large saucepan over a medium heat. Add the onions, celery and carrot to the pan and saute for 5 minutes, taking care to soften but not colour the vegetables.
  • Add the peppers, chillies and garlic to the pan and cook gently for a further minute. Then add the ground spices to the pan and stir for a minute until the spice is well combined and starting to become aromatic.
  • Now add the beans, tinned tomatoes, tomato ketchup, tomato puree and vegetables stock to the pan. Season with salt and pepper. Stir well, turn the heat down to low and allow to simmer gently for 30 minutes.
  • Once cooked test for seasoning and add more if required. When ready to serve, spoon the bean chilli into a bowl and scatter over some chopped coriander leaf.

Notes

This recipe uses 3 x 400g tins of beans, of different varieties. However, these are only suggestions, use the tins of beans that you have in your store cupboard.
Nutrition Facts
Bean Chilli
Amount Per Serving
Calories 281 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 271mg12%
Potassium 994mg28%
Carbohydrates 47g16%
Fiber 15g63%
Sugar 7g8%
Protein 15g30%
Vitamin A 4303IU86%
Vitamin C 68mg82%
Calcium 90mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : Mexican
Keyword : Simple, vegan, vegetarian
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Recipe Rating




Kat (The Baking Explorer)

Friday 6th of March 2020

This looks so cosy and nutritious!

Lesley

Monday 9th of March 2020

Thank you Kat, it's easily one of my favourite comfort dishes, one that's good for you too. Lesley x

Lou Gunstone

Tuesday 3rd of March 2020

Another great recipe from you... I need a few vegan recipes in my repertoire these days so this will keep all sides of the family happy :)

Lesley

Tuesday 3rd of March 2020

Thank you Lou, it's a really great Vegan main and my family all enjoy it and honestly don't miss the meat. It's also very easy to double the recipe for popping into the freezer. Lesley x

Janice Pattie

Sunday 1st of March 2020

That's fabulous another meat-free meal to add to my repertoire. Thank you.

Lesley

Monday 2nd of March 2020

Thank you Janice, you are most welcome. Lesley x

Jenny Walters

Saturday 29th of February 2020

Just what we need at the mo! Looks absolutely Delish!

Lesley

Monday 2nd of March 2020

Thank you Jenny, this is a favourite with my family too.

Jacqui – Recipes Made Easy:Only Crumbs Remain

Friday 28th of February 2020

Such a perfect meat free mid week meal. Just what my family love although they have to put up with me making it mild and they can add chilli sauce to up the heat to thioer liking. Thank you for sharing on #CookBlogShare

Lesley

Friday 28th of February 2020

Jacqui, I am a total chilli head, but appreciate that nobody around the table wants to eat it that hot! No ideal where my love of spicy food came from, certainly neither of my parents! I tend to make this chilli mild so everyone can enjoy it, but always have a bottle of Siracha or Tabasco to hand to spice up my own. Lesley x