Vegan Chilli

Three Bean One Legume
Just want the recipe? Click Here.

As I’m sat here writing my first proper blog entry, Taylor Swift is blasting and I’m having a little cry to myself. Not my most dignified moment, but who cares, we all need a good sob once in while right?

So yes, it’s safe to say this day hasn’t been the best day, and everything that could’ve gone wrong, has. However, if there is one thing I can rely on to make me happy, its food. I started the fasting part of the 5:2 diet today, so I haven’t managed to cook up anything delicious, though I do have a recipe to share from last week.

Read more

Vegan Chilli

Vegan Chilli
Prep time
Cook time
Total time
A warming and nutritious bowl of bean chilli.
Recipe type: Vegan, gluten-free
Cuisine: Mexican
Serves: 5
  • 1 tbsp coconut oil (or any other cooking oil)
  • 1 medium red onion
  • 1 pepper (I used red but it doesn’t really matter)
  • 1 clove of garlic, peeled, crushed and diced
  • 1 tsp cumin seeds
  • 1 tin of chopped tomatoes
  • 1 tin of kidney beans, drained
  • 1 tin of chickpeas, drained
  • 1 tin of butter beans, drained
  • 1 tin of baked beans
  • 300ml vegetable stock
  • 1 tbsp of tomato puree
  • paprika
  • chilli flakes
  • hot chilli powder
  • black pepper
  • fresh coriander, finely chopped (and some to garnish)
  1. Roughly chop the onion and pepper, and crush and slice the garlic clove. (Some recipes say to finally dice the vegetables, but personally I like them quite chunky.)
  2. Heat the oil on medium heat in a large pan, and add the cumin seeds, stirring until the smell of the seeds is released. Then add the chopped onion, pepper and garlic, cooking for 5 minutes or until the vegetables have softened and there is a wonderful aroma of garlic.
  3. Add the chop tomatoes, kidney beans, butter beans, baked beans (including the juice) and chickpeas. Simmer for a further 5 minutes then add the stock.
  4. By now the dish should be looking a little watery, but don’t worry, this is fine, it will thicken in time. Now it’s time to season. I haven’t given exact measurements of the spices as I believe a lot of flavourings are based on personal opinions, so this part is up to you! Add your spices and coriander and keep tasting until you’re satisfied.
  5. Once you’re happy with the taste, add the pan lid, and gently simmer for around 30 minutes, tasting every 10 minutes or so. By now the mixture should have thickened up nicely, but if you feel it is still too watery, continue simmering for a short while longer, or add corn flour to thicken.
  6. Remove the pan from heat, and either serves immediately, garnishing with coriander, or if you can resist, cover and reheat the next day for intensified flavours.
Nutrition Information
Calories: 196 Fat: 4.2 Carbohydrates: 30.2 Protein: 9.1

Don’t want to miss a recipe? Sign up to my mailing list by clicking here.