Five-bean chilli

A cast iron pot filled with bean chilli with sliced avocado on the side

Make this warming five-bean chilli, then check out our classic chilli con carnevegan chillihealthy chilli and more chilli recipes.

  • 33
  • Total time 1 hours
  • Difficulty Easy


  • rapeseed oil 2 tbsp
onion 1 large, finely chopped
  • celery 2 sticks, finely chopped
  • red peppers 3, finely chopped
  • garlic 2 cloves, crushed
  • dried chilli flakes 1-2 tsp
  • ground cumin 2 tsp
  • passata 500ml
  • vegetable stock 200ml
  • black beans, kidney beans, pinto beans, cannellini beans and haricot beans 400g tin of each, drained and rinsed
  • chipotle paste 2 tbsp
  • smoked paprika 2 tsp
  • cocoa powder ½ tbsp
  • cider vinegar ½ tbsp
  • cooked brown rice 800g
  • coriander a handful of leaves
  • avocado 1, chopped
  • yogurt or dairy-free alternative 6 tbsp


  • Step 1

    Heat the rapeseed oil in a large stock pot over a medium heat and fry the onion, celery and peppers for 20 minutes until very soft and tender. Add the garlic, chilli and cumin, fry for a minute more, then tip in the passata, stock, all of the beans, the chipotle paste, paprika, cocoa and vinegar. Season well.

    Step 2

    Simmer uncovered for 30 minutes until thickened slightly, then taste for seasoning. Serve over the brown rice, topped with some coriander, avocado and yogurt.

Nutritional data

  • kcals 592
  • fat 13.4g
  • saturates 2.7g
  • carbs 83g
  • sugars 14.2g
  • fibre 19.5g
  • protein 25.2g
  • salt 0.7g

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