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5 Bean Chilli

I have said it once and I'll say it again: Chilli is my all-time favourite ever meal! I could, honestly, never get sick of it.

This is the vegan version of my go-to classic chilli. Truly, the only difference is that I didn't include the beef mince in this. In my meaty chilli, I still like there to be lots of beans to bulk it out as I usually make this in HUGE batches. This is a quicker, "cheats version" as I have used a drained and rinsed can of 5-bean salad to make it. If you'd like to make a bigger batch, or be more traditional, make sure you use a can each of: pinto beans, red kidney beans, black-eyed beans, black beans and haricot beans.

Another time-saving tip is that you could whack all of this in a slow-cooker at the beginning of the day to ensure you have a luscious, thick chilli by the time you're finished work!

This recipe is Vegan and Gluten- Free

5 Bean Chilli

Serves 4

Prep time: 15 min

Cook time: 40 min


1 Red Chilli, sliced

1 Red Pepper, sliced

1 Green Pepper, sliced

1 Yellow Pepper, sliced

2 Onions, sliced

2 Garlic Cloves, crushed

1 tbsp Tomato Paste

1 can Chopped Tomatoes

1 tsp Chilli Flakes

1 tsp Cayenne Pepper

1 tsp Smoked Paprika

1 can of 5 bean salad, drained and rinsed

Serve with rice or tortillas, use to top your nachos or to fill tacos and quesadillas


  1. In a large pan, sweat down your onions, chilli and peppers until they are beginning to soften

  2. Add the garlic, spices and tomato paste and heat for 1 minute, to get the aromas going

  3. Add the tin of tomatoes and the beans

  4. Cover with water and bring to the boil before reducing to a simmer, covering and simmering until thicker, making sure you stir occasionally

  5. Once the chilli has a chunky consistency, you’re ready to serve!

and remember, anyone can cook!


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