Easy Three Bean Chilli {Storecupboard Vegan Friendly Chilli}

This Three Bean Chilli is a great vegetarian / vegan alternative to chilli con carne. It's healthy, packed with fibre, comforting & satisfying. It's made with mostly store cupboard ingredients so it's cheap and great for batch cooking. 

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Three bean chilli tastes better when it's made in advance so make it the day before eating it. You can use any combination of beans in this recipe - I think a contrast of colours and flavours works well. Serve it with rice, couscous, inside a jacket potato or make it into vegetarian nachos.

Easy Three Bean Chilli Recipe.jpg

Chilli is perfect for feeding a crowd of people. I make a beef chilli along with three bean chilli and serve with rice along with accompaniments like sour cream, guacamole, grated cheddar, fresh chopped coriander, salad and tortilla chips.

Easy Three Bean Chilli {Storecupboard Vegan Friendly Chilli}

  • Serves: around 6

  • Time: 15 mins prep + 45 mins cooking

  • Cost: 79p per serving

  • Calories: 259 per serving


  • 1 tbsp sunflower oil

  • 1 large onion, chopped finely

  • 1 large carrot, grated

  • 1 celery stick, finely chopped

  • 4 cloves garlic, crushed

  • 1-2 tsp chilli powder (or to taste)

  • 2 tsp ground coriander

  • 2 tsp ground cumin

  • 1/2 tsp dried cinnamon

  • 2 x 400g tin of kidney beans, drained & rinsed

  • 2 x 400g tin of cannellini beans, drained & rinsed

  • 2 x 400g tin of chickpeas, drained & rinsed

  • 2 x 400g tin chopped tomatoes

  • 1 vegetable stock cube

  • 1 tsp dried oregano

  • 1 tsp cocoa powder

  • 1-2 bay leaves

  • 2 tsp honey

  • 2 tbsp tomato puree

  • Boiling water

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  1. Heat the oil in a large saucepan and fry the onion, carrot & celery until soft. Add the garlic and fry for another minute. If it starts to stick add a splash of boiling water and mix well.

  2. Add the chilli, coriander, cumin & cinnamon and cook for 30 seconds stirring well to coat all the other ingredients.

  3. Add the beans, tinned tomatoes, stock cube, oregano, cocoa powder, bay leaves, honey & tomato puree. Give everything a really good mix and season to taste. Add a splash of boiling water if necessary to make sure they beans are completely submerged in the liquid.

  4. Let the bean chilli simmer gently with a lid partially covering the pan for around 45 minutes so the liquid slightly reduces (any longer and the beans may start to break down). Stir through the smoked paprika. Serve as required (see notes for serving suggestions).