Make this warming five-bean chilli, then check out our classic chilli con carne, vegan chilli, healthy chilli, keto chilli and more chilli recipes.


  • 2 tbsp rapeseed oil
  • 1 large 
onion, finely chopped
  • 2 sticks celery, finely chopped
  • 3 red peppers, finely chopped
  • 2 cloves garlic, crushed
  • 1-2 tsp dried chilli flakes
  • 2 tsp ground cumin
  • 500ml passata
  • 200ml vegetable stock
  • 400g tin of each black beans, kidney beans, pinto beans, cannellini beans and haricot beans, drained and rinsed
  • 2 tbsp chipotle paste
  • 2 tsp smoked paprika
  • ½ tbsp cocoa powder
  • ½ tbsp cider vinegar


  • 800g cooked brown rice
  • a handful of leaves coriander
  • 1 avocado, chopped
  • 6 tbsp yogurt or dairy-free alternative


  • STEP 1

    Heat the rapeseed oil in a large stock pot over a medium heat and fry the onion, celery and peppers for 20 minutes until very soft and tender. Add the garlic, chilli and cumin, fry for a minute more, then tip in the passata, stock, all of the beans, the chipotle paste, paprika, cocoa and vinegar. Season well.

  • STEP 2

    Simmer uncovered for 30 minutes until thickened slightly, then taste for seasoning. Serve over the brown rice, topped with some coriander, avocado and yogurt.

Feeling inspired? Find more chilli con carne recipes here

Chilli Con Carne Recipe With Meatballs


Anna Glover profile
Anna GloverSenior food editor

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