Easy Bean Chilli

Easy Bean Chilli

A perfect one pot meal, you can’t beat a warm and protein-packed bean chilli. Mixed it up with any variety of beans (the more the merrier) and don’t forget the smoked paprika. Always essential for a chilli.


Serves 2

1 can of chopped tomatoes (400g)

1 can of borlotti beans in water (400g)

1 packet of kidney beans in water (380g)

1 large sweet pepper

3 tbsp smoked paprika

1 tsp turmeric

1/2 large brown onion, chopped

3/4 cloves of garlic, chopped

Handful of chopped coriander

Shredded lettuce or your choice of salad


Heat some olive oil in sauce pan and add your onion and garlic. Brown well.

Empty the can of chopped tomatoes into the saucepan and add a teaspoon of turmeric and a sprinkling of salt. Mix well and simmer.

Add in both beans and your chopped pepper. Mix well and add in your smoked paprika. I know it seems like a lot but trust me, you need that smoky flavour and it’s got basically no heat! Put a lid on it and let it cook on a medium-low heat for a good 15 minutes.

When piping hot, mix in your chopped coriander.

Ladle into a bowl and dig in! I’ve served this with some shredded lettuce on the side but you can use whatever salad you want.

Upgrade Ideas

  • If you’re not wanting to keep this vegan, add a sprinkling of smoked cheese or sour cream on top. And why not add some spring onions to the garnish? Make it a nacho cheese chilli!
  • You can level up on the veggie content as well by adding in more cubed veg like sweet potato, butternut squash or courgette.

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