Home
Premium
Three-bean chilli

Bowls of three-bean chilli

Three-bean chilli

Name: Three-bean chilli
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 2 tbsp vegetable oil; 2 onions finely chopped; 4 garlic cloves finely chopped; 2 yellow peppers deseeded and roughly chopped; 2 jarred roasted red peppers drained and roughly chopped; 15g coriander stalks finely chopped and leaves left whole to serve; 2 tsp ground cumin; 1 tsp ground coriander; ¼ tsp ground cinnamon; 2 tsp dried oregano; 1 tbsp light brown soft sugar; 1-2 tbsp chipotle paste (optional); 400g can black beans; 400g can kidney beans; 400g can cannellini beans; 400g can chopped tomatoes; 300ml vegetable stock; 20g dark chocolate roughly chopped; cooked rice lime wedges, sliced avocado and soured cream, to serve

Ailsa Burt

Save recipe

Serves 6 - 8

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 4.8 out of 5.71 ratingsRate

loading...

Batch-cook this chilli on a chilly evening and keep some in the freezer to heat up after a long day. Serve with rice, lime wedges, avocado and soured cream

Healthy

Low calorie

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Feel-good pasta soup

A star rating of 4.6 out of 5.18 ratings

Veggie sausage casserole

A star rating of 4.7 out of 5.33 ratings

Creamy halloumi & tomato curry

A star rating of 4.9 out of 5.157 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
2 onions

finely chopped
4 garlic cloves

finely chopped
2 yellow peppers

deseeded and roughly chopped
2 jarred roasted red peppers

drained and roughly chopped
15g coriander

stalks finely chopped and leaves left whole to serve
2 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cinnamon
2 tsp dried oregano
1 tbsp light brown soft sugar
1-2 tbsp chipotle paste

(optional)
400g can black beans
400g can kidney beans
400g can cannellini beans
400g can chopped tomatoes
300ml vegetable stock
20g dark chocolate

roughly chopped
cooked rice

lime wedges, sliced avocado and soured cream, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (8)

kcal198
fat5g
saturates1g
carbs25g
sugars10g
fibre10g

high
protein9g
salt0.4g

Method

step 1

Heat the oil in a deep pan or flameproof casserole dish over a medium-low heat. Stir in the onion with a pinch of salt and cook for 10-12 mins until softened. Tip in the garlic and peppers and cook for 5 mins. Mix in the coriander stalks, spices, oregano, sugar and chipotle paste if using. Cook for a further 5 mins, until everything is well combined and softened. Pour in the beans, along with their liquid, the tomatoes and stock. Season well and bring to a simmer.
step 2

Leave to simmer on a low heat for 1 hr-1 hr 10 mins until thickened and reduced. Stir in the dark chocolate and season to taste. Serve over rice with lime wedges, avocado, soured cream and coriander on top.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.71 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now