Three-bean chilli

Batch-cook this chilli on a chilly evening and keep some in the freezer to heat up after a long day. Serve with rice, lime wedges, avocado and soured cream

  • Prep:20 mins
    Cook:1 hrs 20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 198
  • fat 5g
  • saturates 1g
  • carbs 25g
  • sugars 0g
  • fibre 10g
  • protein 9g
  • salt 0.4g


  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 jarred roasted red peppers, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves left whole to serve
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste (optional)
  • 400g can black beans
  • 400g can kidney beans
  • 400g can cannellini beans
  • 400g can chopped tomatoes
  • 300ml vegetable stock
  • 20g dark chocolate, roughly chopped
  • cooked rice, lime wedges, sliced avocado and soured cream, to serve


  1. Heat the oil in a deep pan or flameproof casserole dish over a medium-low heat. Stir in the onion with a pinch of salt and cook for 10-12 mins until softened. Tip in the garlic and peppers and cook for 5 mins. Mix in the coriander stalks, spices, oregano, sugar and chipotle paste if using. Cook for a further 5 mins, until everything is well combined and softened. Pour in the beans, along with their liquid, the tomatoes and stock. Season well and bring to a simmer.

  2. Leave to simmer on a low heat for 1 hr-1 hr 10 mins until thickened and reduced. Stir in the dark chocolate and season to taste. Serve over rice with lime wedges, avocado, soured cream and coriander on top.

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