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Bean chilli in a white bowl

Mixed Bean Chilli

Jack Slobodian
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.
5 from 9 votes
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 259 kcal


  • 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.


Calories: 259kcalCarbohydrates: 39gProtein: 14gFat: 4gSaturated Fat: 1gSodium: 738mgPotassium: 308mgFiber: 15gSugar: 9gVitamin A: 602IUVitamin C: 557mgCalcium: 129mgIron: 4mg
Keyword 3 Bean Chilli, 5 Bean Chilli, Bean Chilli, Mixed Bean Chilli, Vegan
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