Mixed Bean Chilli

This one-pot mixed bean chilli is hearty, flavorful, and easy to make. The combination of beans, peppers, and smoky spices creates a rich, satisfying dish that’s perfect for a cozy meal.

Ingredient Notes

• Olive Oil: Provides a base for sautéing the vegetables, adding richness to the dish.
• Red Onion: Adds sweetness and depth of flavor. You can substitute with a yellow onion if needed.
• Bell Pepper: Brings a mild sweetness and fresh bite. Red or yellow peppers add more sweetness, while green peppers give a sharper and more bitter flavor.
• Garlic: Fresh garlic delivers the best flavor. Pre-minced garlic often has preservatives that dull its taste.
• Mixed Beans: The main ingredient that gives the chilli its protein and hearty texture. Use canned mixed beans for convenience. If you can’t find them, substitute with three separate 14 oz (400 g) cans of beans such as kidney, black, and pinto.
• Chopped Tomatoes: Form the sauce base and add acidity that balances the beans. You can also use plum tomatoes for a chunkier texture or passata for a smoother sauce.
• Vegetable Stock: Deepens the flavor and creates a rich base for the chilli. Chicken stock can also be used if you don’t need the dish to stay vegetarian.
• Chipotle Paste: Adds bold flavor with smoky heat and spice. Using a good-quality paste makes a noticeable difference in the finished dish. If you can’t find it, substitute with ground chipotle powder.
• Brown Sugar: Softens the acidity and complements the spiciness.
• Ground Cumin: Brings earthy warmth and a distinctive chili character.
• Paprika: Adds mild peppery flavor and rich red color. Both sweet and smoked paprika work well, depending on the flavor you prefer.
• Dried Oregano: Contributes an herbal note, adding more depth to the chili.
• Lime Wedges: Brighten the dish with kicks of fresh acidity when squeezed over the top.
• Cilantro: Adds a fresh, herbal finish to contrast the smoky, hearty flavors.

Chef Tips

Layer Your Flavors: Sautéing the onion and pepper first develops a sweeter, richer base. Cooking the spices briefly in oil releases their aroma and depth before adding the liquids.

Simmer Slowly: Letting the chilli bubble gently thickens the sauce and melds the flavors. Cooking uncovered helps reduce excess liquid and concentrate flavor.

Adjust the Heat: Chipotle paste adds smoky spice, but you can increase or reduce the amount depending on how hot you want your chilli.

Use Fresh Garnishes: A squeeze of lime and fresh cilantro at the end cuts through the richness and makes the dish feel brighter.

Pair with Main or Sides: This mixed bean chilli is great served with white rice with cheese. You can also use it as a filling for tacos, spoon it into burritos, or serve it over a jacket potato with cheese for a hearty twist.

Storage and Leftovers

Refrigerator: Store the chilli in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat with a splash of water or stock to loosen the sauce, or in the microwave covered, stirring in intervals until hot.

Freezer: This chilli freezes well for up to 3 months. Portion into containers, let it cool completely, then freeze. Thaw overnight in the fridge and reheat on the stove or in the microwave as above.

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