A cast iron pot filled with bean chilli with sliced avocado on the side

Five-bean chilli

  • serves 6
  • Easy

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


Make this warming five-bean chilli, then check out our classic chilli con carnevegan chillihealthy chilli and more chilli recipes.



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


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


  • 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

Nutritional Information

  • Kcals 592
  • Fat 13.4g
  • Saturates 2.7g
  • Carbs 83g
  • Sugars 14.2g
  • Fibre 19.5g
  • Protein 25.2g
  • Salt 0.7g