Veggie Bean Chilli

Updated: May 1, 2020

Comfort food is one of my favourite things to make. It gives me so much joy. This chilli is packed with protein, is heartwarming and tasty. I have served it with rice, but this would also be delicious in a burrito, tacos, on top of nachos or served by itself with a big dollop of guacamole for a healthier option.

It makes a great winter's night dinner. Also fantastic if you have vegans or vegetarians coming over for dinner, as you can get this done ahead of time and just heat it back up when the tummies start rumbling.

Serves 4


Chapter One

  • 2 large capsicums, thinly sliced (any colour you wish)

  • 1 red onion, thinly sliced

  • 2 cloves of garlic finely chopped

  • 1 red chilli, sliced (optional)

  • 2 tsp cumin

  • 2 tsp smoked paprika

  • 1 tsp sweet paprika

  • 1/2 tsp chilli powder

  • 1/3 tsp cayenne pepper (optional

Chapter Two

  • 1 tin of red kidney beans (400g), drained and rinsed

  • 1 tin of black beans (400g), drained and rinsed

  • 1 tin of diced tomatoes

  • Salt and pepper

Chapter Three

  • 1 spring-onions, sliced

  • Coriander, roughly chopped

  • Avocado, diced

  • Lime wedges

  • Coconut yogurt/ natural yogurt (optional

Making of the Story

Chapter One

Start by pre-heating your frying plan with a glug of olive oil. Add your onion, garlic and chilli on a medium to low heat. Sweat for a few minutes, then add your capsicum. Once everything has softened nicely, add all your spices. Cook for a minute, then add a splash of water and leave to simmer for 5 minutes with the lid on.

Chapter Two

After 5 minutes add your beans, stir everything together then add your tinned tomatoes.

Mix well, then leave on a low heat to simmer for 20 - 30 minutes. Check your chilli after 15 minutes and add 1/2 cup of water if it's looking a bit dry. After 30 minutes take the chilli off the heat and add salt and pepper to taste.

Chapter Three

Stir in a handful of coriander and 3/4 of your chopped spring onions (leave some coriander and spring onions for garnish).

Serve on a bed of cooked, fluffy rice. Finish by adding your diced avocado on top and garnish with the remaining coriander, spring onions and a squeeze of fresh lime.

Adding a dollop of coconut yoghurt right before serving is a beautiful addition, plus it's a great fire extinguisher for that heat!


Written with love,


31 views0 comments

Recent Posts

See All

(C) 2019-2020 Persephone's Pantry