Five Bean Chilli

Five-bean chilli

Name: Five-bean chilli
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 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

Anna Glover

Published: November 2, 2021 at 11:39 AM

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Serves 6

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 5 out of 5.4 ratingsRate

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Make the most of storecupboard tins in this easy vegan bean chilli. Serve this comforting one-pot with brown rice, avocado, coriander and dairy-free yogurt for a nourishing dinner

Healthy

Vegan

Skip to ingredients

Alternatives

Complete the dish

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

Ingredients

Nutrition

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

TO SERVE

800g cooked brown rice
a handful of leaves coriander
1 avocado

chopped
6 tbsp yogurt or dairy-free alternative

Nutrition: per serving

kcal592
fat13.4g

low
saturates2.7g
carbs83g
sugars14.2g
fibre19.5g
protein25.2g
salt0.7g

low

Method

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

Authors

Anna Glover profile

Anna GloverSenior food editor

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A star rating of 5 out of 5.4 ratings

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