One-pot mixed bean chilli that’s super easy to make, healthy and delicious. It uses aromatic Mexican spices that give it a smokey, rich flavour. This bean chilli is packed with vitamins, complex carbohydrates, protein and fibre.
The ingredients give you a classic rich and smokey bean chilli, using delicious Mexican flavours. The two most essential ingredients are beans and chipotle paste.
Chipotle Paste – This is an ingredient that recently started becoming popular in supermarkets. You can usually find it in a jar on the spice aisle or worldwide ingredients, and you can also find it in speciality shops or online. It has an intense smokey flavour, and it’s spicy. If your tolerance to spice is low, start with half the recommended amount but don’t skip the ingredient because it adds a whole ton of flavour! A small jar will last many recipes and will stay good for a long time in the refrigerator.
If you can’t get your hands on any chipotle paste, opt for another medium heat, smokey chilli paste.
Mixed Beans – Use tinned beans. Tinned beans are precooked, and make this recipe take half the time! Opt for a mixed bean tin; you can usually find 3-bean or 5-bean cans in the supermarket.
Paprika – Sweet paprika works excellently with this recipe. If you LOVE smokey food, you can also go with smoked paprika.
Vegetable Stock – Homemade or ready-made vegetable stock will work. Use a vegetable stock that isn’t to herby.
This mixed bean chilli uses different vegetables, herbs and spices, giving you an excellent range of nutrition. The beans are an excellent source of protein, ammo acids, good carbohydrates, fibre and minerals.
This bean chilli is a well-balanced dish making it an excellent idea for meal planning.
Expert Tips & Tricks
- Simmer on Low Heat – will allow the flavours to gently infuse and seep into the beans without ruining their texture.
- Take Advantage of Garnishes – because this dish is rich with a strong smokey flavour, the garnishes add a delightful freshness. A squeeze of fresh lime or a handful of garnish works wonders.
- Pair with Delicious Sides – This bean chilli works with white rice, but you can get creative and uses it in a taco or as a burrito. It’s a very versatile recipe; for a healthier twist, pair it with quinoa.
Frequently Asked Questions
What are the best beans for chilli?
There is a range of delicious beans that will work. I’ll generally opt for white and red beans; these include pinto, lima beans (butter beans), and kidney beans. The white beans are slightly milder in flavour but add a smoother texture. Kidney beans also add a smooth texture and add a little kick of flavour.
How do I use dry beans for this chilli?
Dried beans require more work. Each bean is cooked slightly differently, but most need washing, soaking, and gently cooking in water. Here’s a detailed guide for cooking beans at home.
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Mixed Bean Chilli
- Medium Pot
- Olive Oil
- 1 Red Onion diced
- 1 Bell Pepper diced
- 3 cloves Garlic crushed
- 3 400g tins Mixed beans drained
- 400 g Chopped Tomatoes
- 500 ml Vegetable stock
- 1 tsp Chipotle Paste sweet or smokey
- 1 tbsp Cumin ground
- 1 ½ tbsp Paprika
- 1 tbsp Oregano dried
- 1 tbsp Brown Sugar or honey
- Sea Salt & Pepper to taste
- 1 Lime cut into wedges
- 1 handful Corriander
- In a medium-sized pot over medium-low heat, sauté the onion and capsicum pepper for 5 minutes until softened.
- Add the garlic and sauté for a further 2 minutes. Add cumin and paprika, and once you can start to smell the spices stir through the chipotle paste, add tomatoes, stock, oregano, sugar, salt, and pepper.
- Bring to the boil, add the beans, 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.
- Once the beans are tender, check for seasoning and serve with garnishes.
- If the chipotle paste is not available, use another medium heat chilli paste.
- Serve with either tortilla wraps, tortilla chips, rice or a combination of 2.