Name: Smoky Three-Bean Vegetarian Chilli
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 tbsp olive oil; 2 onions, chopped; 2 red peppers, chopped; 1 carrot, finely diced; 4 garlic cloves, minced; 2 tbsp chilli powder (mild) or 1 tbsp hot; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp dried oregano; 1 tsp cocoa powder; 1–2 chipotle chillies in adobo, chopped (optional); 2 tbsp tomato purée; 2 x 400 g tins chopped tomatoes; 1 x 400 g tin kidney beans, drained; 1 x 400 g tin black beans, drained; 1 x 400 g tin pinto or cannellini beans, drained; 80 g walnuts, finely chopped; 250 ml vegetable stock; 1 lime, juiced; Salt and pepper; To serve: rice, avocado, sour cream or plant yoghurt, coriander, grated cheese, tortilla chips

Smoky Three-Bean Vegetarian Chilli

Deep, smoky and properly hearty — a big pot of chilli that feeds a crowd and tastes even better tomorrow.

Vegetarian Vegan Gluten-free (165 ratings)

Prep15 min

Cook45 min

Total1 hr

Serves6

DifficultyEasy

Ingredients

Serves 6
Tick ingredients off as you go.

2 tbsp olive oil

2 onions, chopped

2 red peppers, chopped

1 carrot, finely diced

4 garlic cloves, minced

2 tbsp chilli powder (mild) or 1 tbsp hot

2 tsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1 tsp cocoa powder

1–2 chipotle chillies in adobo, chopped (optional)

2 tbsp tomato purée

2 x 400 g tins chopped tomatoes

1 x 400 g tin kidney beans, drained

1 x 400 g tin black beans, drained

1 x 400 g tin pinto or cannellini beans, drained

80 g walnuts, finely chopped

250 ml vegetable stock

1 lime, juiced

Salt and pepper

To serve: rice, avocado, sour cream or plant yoghurt, coriander, grated cheese, tortilla chips

Method

Heat the oil in a large pot over medium heat. Cook the onions, peppers and carrot with a pinch of salt for 10 minutes until soft.
Add the garlic, chilli powder, cumin, paprika, oregano, cocoa and chipotle. Stir for 1 minute, then add the tomato purée and cook 1 minute more.
Add the tomatoes, all the beans, walnuts and stock. Bring to a simmer, then cook uncovered over low heat for 30 minutes, stirring occasionally, until thick and rich.
Stir in the lime juice, taste and season generously. Serve with your favourite toppings.

💡 VeggieTip notes

It's better the next day. Make it ahead if you can.
For 'meaty' texture, add 100 g cooked green lentils or a pack of plant mince with the beans.
Leftovers: chilli-loaded jacket potatoes, nachos, or a burrito filling.

Nutrition (per serving, approx.)

380kcal

17g protein

46g carbs

15g fat

16g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: chilli beans batch cooking freezer-friendly crowd pleaser spicy

Smoky Three-Bean Vegetarian Chilli

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

You might also like

Creamy Tuscan White Beans

Pineapple Cashew Fried Quinoa

Everyday Red Lentil Dal