Vegetarian bean chilli
Serves: 10-12 as part of a spread
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Vegetarian bean chilli
A hearty serving of our veggie bean chilli makes the perfect winter warmer for your next gathering. Serve in a pumpkin bowl if you're celebrating Halloween
Serves: 10-12 as part of a spread
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
194Kcal
Fat
5gr
Saturates
1gr
Carbs
23gr
Sugars
9gr
Fibre
11gr
Protein
9gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp ground cumin
- ½ tbsp smoked paprika
- 1½ tsp hot chilli powder
- 1 tbsp cocoa powder
- 2 tbsp tomato purée
- 3 mixed peppers, roughly diced
- 2 courgettes, diced
- 1 tbsp dark brown sugar
- 2 x 390g cartons chopped tomatoes
- 1 x 400g tin black-eyed beans
- 1 x 400g tin kidney beans
- 1 x 400g tin butter beans
- 1 x 380g carton black beans
Step by step
-
Heat the oil in a large casserole, and soften the onion with a pinch of salt over a medium heat for 8-10 minutes, until golden. Add the garlic, spices, cocoa powder and tomato purée and cook for 1-2 minutes, stirring, until aromatic.
-
Mix in the peppers, courgettes, sugar, tomatoes and 250ml water.
-
Tip all the beans into a colander, rinse and drain, then add to the casserole. Season and bring to a simmer. Cover and cook gently for 25 minutes until the vegetables are tender. Serve in a hollowed-out pumpkin (or straight from the casserole). TipServe with toppings, such as lime-spiked avocado, tortilla chips, pickled jalapenos, soured cream, grated cheese, coriander and lime wedges.
