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Top shot photo of vegan mixed bean chilli

Mixed Bean Chilli

Jack Slobodian
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.
5 from 8 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 Capsicum pepper diced
  • 3 Garlic cloves crushed
  • 1 tbsp Cumin
  • 1 ½ tbsp Paprika
  • 1 tsp Chipotle paste
  • 400 g Diced tomatoes
  • 500 ml Vegetable stock
  • 1 tbsp Brown sugar
  • 1 tbsp Oregano dried
  • 3 400g tins Mixed beans drained
  • Sea salt & Pepper to taste


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


  • 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.


  • 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.


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