Vegetarian Three-Bean Chili

8 Feb 2024

15 MINS

30 MINS

Serves 2-4

INGREDIENTS

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 carrot, diced
1 courgette, diced
400g canned kidney beans, drained and rinsed
400g canned black beans, drained and rinsed
400g canned cannellini beans, drained and rinsed
400g canned chopped tomatoes
250ml vegetable stock
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chilli powder (adjust to taste)
Salt and black pepper, to taste
Fresh coriander, chopped, for garnish
Grated cheese, for serving (optional)
Sour cream or Greek yoghurt, for serving (optional)

METHOD

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.

2. Add the diced red and yellow bell peppers, carrot, and zucchini to the pot. Cook for 5-7 minutes until the vegetables start to soften.

3. Stir in the kidney beans, black beans, and cannellini beans.

4. Pour in the canned chopped tomatoes, vegetable stock, and tomato paste. Stir well to combine.

5. Add ground cumin, smoked paprika, chilli powder, salt, and black pepper. Adjust the spice level to your liking. Stir the mixture thoroughly.

6. Bring the chilli to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavours to meld and the vegetables to become tender.

7. Taste and adjust the seasoning if needed. If you prefer a thicker consistency, simmer uncovered for a few more minutes.

8. Ladle the vegetarian three-bean chilli into bowls. Garnish with fresh coriander. Serve with a sprinkle of grated cheese on top and a dollop of sour cream or Greek yoghurt if desired.

HANDY TIP

Make a larger batch and freeze individual portions for quick and convenient meals on busy days.

Add a can of sweetcorn for a touch of sweetness and extra texture.
Include a diced jalapeño for added heat if you enjoy spicier chili.

Vegetarian Dinner chili beans