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Mixed Bean Chilli

Published Thursday, 11 July, 2013 by Adam

Delicious veggie alternative to mexican classic



  • Serves about 4. Half everything if you want less or if you have leftovers it freezes really well.
  • 1 onion (chopped)
  • olive oil
  • 1 pepper chopped (i normally use red or yellow)
  • 2 cloves of garlic (crushed)
  • 2 tins of mixed beans (drained)
  • 2 tins of chopped tomatoes
  • 1tsp cayenne pepper
  • 1tsp chilli powder
  • 1tsp cumin
  • 1tsp ground corriander
  • 1tsp of paprika
  • sour cream (optional)


Heat the oil and fry onion until translucent.

add the chopped pepper and fry for another couple of minutes before adding the crushed garlic and frying for a further minute.

add your spices and continue to cook for about 1 minute and then add the tins of mixed beans, followed by both tins of tomatoes.

bring to the boil then turn down and allow to simmer for approx 25 mins, or longer depending on desired consistency. If it becomes too thick you can always add a splash of water.

serve with rice, bread, or it is really delicous with sweet potato weges (see below).

put a dollop of sour cream on top if you want

for sweet potato wedges simply pre-heat the oven before preparing everything for the chilli. Chop the sweet potato into thick wedges, splash a bit of oil on along with any spices you might fancy (paprika is really good, as is cinnamon for a slightly sweeter taste) and place on a baking tray and put in the oven. They should take around an hour.

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  • Shameless reblog. We can't help it. IT LOOKS AND TASTES SO GOOD!!!