Side shot photo of my mixed bean chilli recipe

Mixed Bean Chilli

/ 23 Comments
Jump to Recipe Print Recipe

This Mexican mixed bean chilli is delicious and super easy to make. In this bean chilli I use Mexican flavours which creates a bowl of warm, aromatic and smokey chilli. This recipe is also made using just one pot.

About the Ingredient

Beans, legume and peas are part of the Fabaceae family. They are native to central America and Peru. Beans are a summer crop that need a warm climate to grow. It will normally take 2 months for the beans too mature from planted to harvest.

Health Benefits of Beans

  • Beans have many health benefits because they are a nutritious dense food. They contain high amounts of folate, iron, fibre, magnesium and zinc which are essential for high energy levels.
  • They also contain a high amount of protein and amino acids which is essential for muscle growth.
Top shot photo of vegan mixed bean chilli
Mixed Bean Chilli

This Mixed Bean Chilli Recipe is Suitable For…

  • Celiac (Gluten free)
  • Vegans (Vegetarians & lactose intolerant)

More Vegetarian/Vegan Recipes

  1. Cauliflower Soup
  2. Penne all’Arrabbiata
  3. Puy Lentil Soup
Top shot photo of vegan mixed bean chilli
Print Recipe
5 from 8 votes

Mixed Bean Chilli

This Mexican mixed bean chilli is delicious and super easy to make. In this mixed bean chilli I use Mexican flavours which creates a bowl of warm, aromatic and smokey chilli. This recipe is also made using just one pot.
Prep Time10 mins
Cook Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: Gluten Free, Mixed Bean Chilli, Vegan, Vegetarian
Servings: 4 People
Calories: 298kcal
Cost: £4

Equipment

  • Medium Pot

Ingredients

  • Olive oil
  • 1 Red onion diced
  • 1 Capsicum pepper diced
  • 3 Garlic cloves crushed
  • 1 tbsp Cumin
  • 1 ½ tbsp Paprika
  • 1 tbsp Chipotle paste
  • 400 g Diced tomatoes
  • 500 ml Veg stock
  • 1 tbsp Brown sugar
  • 1 tbsp Oregano dried
  • 3 400g tins Mixed beans drained
  • Sea salt & Pepper to taste

Garnish

  • 1 Lime cut into 4 wedges
  • 1 handful of corriander to garnish (optional)

Instructions

  • In a medium sized pot over a medium-low heat sauté the onion and capsicum pepper for 5 minutes, until soften. Add the garlic and sauté for a further 2 minutes. Add cumin and paprika and once you can start to smell the spices stir though your chipotle paste then add your tomatoes, stock, oregano, sugar, salt and pepper.
  • Bring to the boil, add the beans then turn down the heat and simmer for 40-45 minutes. You may need to add a little water as you go if the chilli becomes too thick.
  • Season to taste and serve fresh from the pan with a lime wedge.

Notes

  • If chipotle paste is not available use another medium heat chilli paste.
  • Serve with either tortilla wraps, tortilla chips, rice or a combination of 2.

You May Also Like

A photo of my Chicken Stir-Fry with Noodles recipe with chop sticks in the background

Chicken Stir-Fry with Noodles

November 22, 2019
puy lentil soup in a white bowl with a piece of toast

Puy Lentil Soup

November 15, 2019
A bowl of smashed avocado with toast on the side

Smashed Avocado

August 6, 2020

23 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating