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A bowl of chilli with tortilla chips, vegan cheese, vegan sour cream and an avocado on top.
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Vegan Bean Chilli

Our favourite vegan bean chilli!
Prep Time15 mins
Cook Time35 mins
Course: Main Course
Cuisine: Mexican, Vegan
Keyword: beans, black beans, chilli
Servings: 6
Calories: 148kcal
Author: Louise-Claire Cayzer


  • 500 g dried weight of 3 types of beans. Try butter beans & black beans, cannellini beans & kidney beans.. One creamy & one with more texture seems to work well
  • OR 3 tins of beans 3 different types is ideal.
  • 1 medium onion- finely chopped
  • 4 garlic cloves -minced
  • glug olive oil
  • 2 tins tomatoes
  • 3 tablespoon of tomato paste concentrate
  • 1 large red pepper/capsicum not necessary, but nice– finely chopped
  • a glug of red wine
  • 1 small fresh chilli or one small dried chilli- finely chopped/minced- or more if you like it hot.
  • 1 teaspoon mild chilli powder
  • 2 tablespoon sweet smoked paprika OR use chipotle paste and omit the chilli and paprike.
  • 2 bay leaves
  • 4 sprigs fresh thyme chopped or 1 teaspoon dried
  • ½ teaspoon cinnamon this gives a deep, scented background, strange, but it really works!
  • 1 teaspoon cumin- ground
  • 1 tbs vegetarian stock powder- I use Marigold dissolved in 1 cup warm water
  • Salt & Pepper


  • If you’re using dried beans- soak them over night in plenty of water. At least 12 hours- or longer if possible. then rinse the beans & drain well then cook for around 45 mins until soft.
  • OR Rinse the tins of beans ready to add to the recipe.
  • In a large saucepan, gently fry the onions & garlic until translucent
  • Add in all the spices & the tomato paste & fry for a minute until fragrant
  • Add in the beans, tins of tomatoes ( I swish each tin out with a bit of water to get all the tomatoey goodness in), the glug of wine, bay leaves and the stock.
  • Put the lid on the saucepan & bring everything to the boil for 5 mins.
  • Then take down the temperature and leave on a gentle simmer for around 10- 20mins, stirring occasionally. Add extra water if you need to.
  • Test for spice balance at this stage too- add in more herbs or chilli if necessary. A splash of cholula sauce or other chilli sauce can be added if you think you need more of a spicy kick.
  • Serve in a bowl with some herbs, a sprinkling of tomatoes, avocado or other garnishes as you like.


If you can wait the chilli is even better the next day. Don’t forget to freeze what you don’t use, ready for a lazy work day dinner or a warming lunch after a long gardening session.


Calories: 148kcal | Carbohydrates: 28g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 76mg | Potassium: 558mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2113IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 3mg