Meat-free
Three-bean chilli
A deep tomato chilli with beans, peppers and enough warmth for a cosy supper.
A deep tomato chilli with beans, peppers and enough warmth for a cosy supper.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Three-bean chilli
- Prep
- 15 min
- Cook
- 30 min
- Total*
- 45 min
- Makes
- 4 servings
*Estimated development timings. Timings are estimates; allow extra time if the cooking checks require it.
Ingredients
Tick things off as you go.
What you need
Equipment
- Chopping board
- Knife
- Saucepan
- Wooden spoon
Let’s make it.
- 01
Soften
Heat oil in a deep saucepan. Add onion and peppers and cook for 8 minutes. Stir in garlic for 1 minute.
- 02
Add the spices
Stir in cumin, paprika and chilli powder for 30 seconds. Add tomatoes and water and bring to a simmer.
- 03
Add beans
Add all three tins of drained beans. Simmer gently for 20 minutes, stirring, until thickened and steaming hot throughout. Add a little more water if needed.
- 04
Serve
Taste and season. Serve in bowls, or alongside a freshly cooked jacket potato. This method uses canned beans, not dried kidney beans.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Check packaged ingredients.
Make it work for you
Swap one canned bean for another canned variety, using the same drained weight.
Omit chilli powder for a gentler version.
For another day
Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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