Hearty and Easy Vegetarian Bean Chilli

Name: Hearty and Easy Vegetarian Bean Chilli
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 8
Ingredients: 400 g red kidney beans, drained; 400 g black beans, drained; 2 unit carrots, finely chopped; 2 unit celery sticks, finely chopped; 2 unit onions, finely chopped; 1 unit red pepper, sliced; 1 unit green pepper, sliced; 2 clove garlic, crushed or finely grated; 2 tbsp vegetable oil; 2 tbsp tomato puree; 2 can chopped tomatoes; 400 ml vegetable stock; 2 tsp chilli powder; 2 tsp sweet smoked paprika; 2 tsp dried mixed herbs; 1 to serve cooked rice, grated cheddar, and soured cream, to serve

A comforting, plant-based chilli packed with protein-rich black beans and kidney beans. This smoky one-pot meal is perfect for a cozy weeknight dinner and tastes even better the next day.

Servings8 Portions

Prep Time25 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

red kidney beans, drained
400 g
black beans, drained
400 g
carrots, finely chopped
2 unit
celery sticks, finely chopped
2 unit
onions, finely chopped
2 unit
red pepper, sliced
1 unit
green pepper, sliced
1 unit
garlic, crushed or finely grated
2 clove
vegetable oil
2 tbsp
tomato puree
2 tbsp
chopped tomatoes
2 can
vegetable stock
400 ml
chilli powder
2 tsp
sweet smoked paprika
2 tsp
dried mixed herbs
2 tsp
cooked rice, grated cheddar, and soured cream, to serve
1 to serve

Step-by-Step Instructions

Heat the vegetable oil in a large saucepan over low-medium heat. Add the chopped carrots, celery, onions, and dried mixed herbs. Sauté for 10-12 minutes, stirring occasionally, until the vegetables are soft but not browned. Add a splash of water if the vegetables begin to stick to the pan.

Stir in the garlic and both sliced peppers, cooking for another 5 minutes until the peppers begin to soften. Sprinkle in the chilli powder and paprika, increase the heat to medium, and cook for 1 minute while stirring. Mix in the tomato puree for another minute, then pour in the kidney beans, black beans, chopped tomatoes, and vegetable stock.

Stir the mixture well and bring it to a boil. Once boiling, reduce the heat to a simmer. Cook for 25-35 minutes until the beans are tender and the sauce has thickened to your liking. Serve hot with rice, grated cheddar, and a dollop of sour cream if desired.

Chef's Tips

For a deeper flavor, let the chilli rest for 15 minutes before serving. If you prefer more heat, add a finely chopped fresh red chilli along with the bell peppers. This dish freezes beautifully for up to 3 months—just defrost and reheat thoroughly on the stovetop.