The best mixed bean chilli ever!!

    50 min

    This is the best mixed-bean chilli I've tasted! I used a mix of butterbeans, red kidney beans and a small can of mixed beans.

    Cardiganshire, Wales, UK
    349 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 onion, diced
    • 1 garlic clove, chopped
    • 1 red pepper, diced
    • 1 green pepper, diced
    • 1 teaspoon ground coriander
    • 1 teaspoon chilli powder
    • 1 1/2 tablespoons tomato puree
    • 1 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • 1 tin chopped tomatoes
    • 450g canned mixed beans - butter bean, red kidney and mixed beans
    • 300ml (1/2 pt) vegetable stock
    • 1 bay leaf
    • salt and pepper

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a large saucepan. Add the onion, garlic, red and green peppers, coriander and chilli powder, and fry for approximately 5 minutes or until soft, stirring occasionally.
    2. Stir in the tomato puree, cumin and paprika, and heat through. Add the tomatoes, beans, stock and bay leaf. Season with salt and pepper.
    3. Increase the heat and bring to the boil. Then reduce heat, cover and simmer gently for 30 minutes.
    4. Serve with rice, rice and chips or jacket potato and salad.

    Freezing tip

    This will freeze particularly well and is better re-heated.

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    Reviews in English (31)


    As previous review stated....tastiest ever! I substituted chopped tomatoes and used passata instead and added some turkey mince also. My 2 boys 7  -  02 Feb 2013


    used this recipe and it was enjoyed by all the family. I would add more fresh chillies for a spicier flavour. I found this was enough for 5/6 persons.  -  31 Mar 2013


    This is a really great recipe. Its worth stating though that peppers could be substituted for other vegetables. I used courgette and it was a really nice dish. Also it doesn't tell you when to add the mixed beans so I had to guess. Overall a really handy recipe and it makes a lush chili!  -  20 Aug 2012