A deliciously smoky three bean chilli, packed with plant-based protein and high in fibre. Easy to make and ready in under 30 mins!
It's impossible to overstate the importance of having a deliciously smoky three bean chilli in your recipe repertoire! Nothing satisfies more for a mid-week dinner than a heart vegan chilli! This recipe is packed with smoky flavour, a gentle kick of spice and over 20g of plant-based protein per portion.
And what's more, it's super easy to make and can be ready in 30 mins or less! This vegan chilli is ideal for serving with rice or for stuffing inside baked potatoes (regular or sweet potatoes work great!). So, let's get started shall we? Here's my smoky three bean chilli!
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🫘 Smoky Three Bean Chilli Ingredients
Here's an in-depth look at the ingredients required for this recipe. Obviously feel free to go rogue and experiment with the ingredients, but first let's take a closer look at the basics for the perfect smoky three bean chilli. Oh and just hit "Jump to recipe" below if you're ready to start cooking!
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Here's everything you'll need to make this smoky three bean chilli:
- Olive oil
- Large onion diced
- Cloves garlic finely minced
- Ground cumin, Smoked paprika, Chipotle chili powder, Dried oregano, Ground coriander
- Tomato purée/paste
- Agave syrup or maple syrup
- Red bell pepper diced
- Can of black beans drained and rinsed
- Can of kidney beans drained and rinsed
- Can of pinto beans drained and rinsed
- Can of chopped tomatoes
- Vegetable stock/broth
📝A Note About Beans
In this recipe I'm using canned beans for convenience. Of course you're welcome to replace with home-cooked beans! I find the best way to cook beans is to use a pressure cooker or an instant pot!
Another great tip is to add a small square of kombu seaweed to the instant pot while it cooks. This makes the beans more digestible!
🍛 Making the Smoky Three Bean Casserole
And finally here we are - how to actually make the chilli! Here's a little visual break down, or you can tap jump to recipe below to head straight to the recipe card. No pressure!
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1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and finely minced garlic, frying until softened.
2. Spice Infusion: Introduce the spices to the pot and cook for an additional minute, allowing them to release their flavours into the mix.
3. Tomato Paste Magic: Stir in tomato paste, adding two tablespoons of water, and cook for about 2 minutes or until the tomato paste achieves a deep red colour. This helps to give the chilli a deep umami flavour.
4. Simmer and Serve: Incorporate the remaining ingredients, bring the mixture to a simmer, and cover loosely. Let it cook for 20-25 minutes, stirring occasionally. And that's it! Serve the smoky three-bean chili over cooked rice or baked potatoes!
🤷♀️ Smoky Three Bean Chilli FAQs
A: Absolutely! Adjust the spice level to your liking by increasing or decreasing chilli powder. This recipe is deliberately mild, so to add more spice, consider adding some fresh diced chillis.
A: Yes, bean chilli recipes are flexible. Experiment with various beans like navy beans, cannellini beans, or lentils for different textures and flavours.
A: Bean chilli is great for meal prep. Store in the refrigerator for 3-4 days or freeze in airtight containers for up to three months. Thaw in the refrigerator before reheating on the stove or in the microwave. Add fresh herbs or toppings after reheating for the best flavour and texture.
And that's it! Want a delicious, crunchy salad on the side? Why not whip up my Edamame Crunch Salad!
Smoky Three Bean Chilli
Ingredients
For the Chilli
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic finely minced
- 1 teaspoon ground cumin
- 2 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 tablespoon tomato purée/paste
- 1 tablespoon agave syrup or maple syrup
- 1 red bell pepper diced
- 400 g can of black beans drained and rinsed
- 400 g can of kidney beans drained and rinsed
- 400 g can of pinto beans drained and rinsed
- 400 g can of chopped tomatoes
- 470 ml vegetable stock/broth
- ½ teaspoon flaky sea salt
- ¼ teaspoon ground black pepper
For Serving
- 100 ml vegan yoghurt
- Small bunch of coriander/cilantro finely chopped
- 1 batch cooked brown rice or baked potatoes
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and garlic and fry until softened.1 tablespoon olive oil, 1 large onion, 3 cloves garlic
- Add the spices and cook for another minute.1 teaspoon ground cumin, 2 teaspoon smoked paprika, 1 teaspoon chipotle chili powder, 1 teaspoon dried oregano, 1 teaspoon ground coriander
- Stir in tomato paste along with two tablespoons of water and cook for 2 minutes or until the tomato paste has turned a deep red.1 tablespoon tomato purée/paste
- Add the remaining ingredients. Bring to a simmer and let it cook covered loosely, stirring occasionally, for 20-25 minutes.1 tablespoon agave syrup, 1 red bell pepper, 400 g can of black beans, 400 g can of kidney beans, 400 g can of pinto beans, 400 g can of chopped tomatoes, 470 ml vegetable stock/broth, ½ teaspoon flaky sea salt, ¼ teaspoon ground black pepper
- Serve the smoky three bean chili over cooked rice or inside baked potatoes. Garnish with a dollop of vegan yogurt and a sprinkle of chopped coriander/cilantro.100 ml vegan yoghurt, Small bunch of coriander/cilantro, 1 batch cooked brown rice
Sue Makin
OMG this is amazing Exactly the type of healthy recipes I love. Beautiful photography, design & all the details I need including extensive nutritional facts. Perfect 👍