Vegan Recipe: 3 Bean Chilli Recipe

This 3-bean chilli vegan recipe is packed with so much flavour that even the meat-lovers amongst you will be going back for seconds! The combination of rice and beans makes a complete protein so this meal is an excellent vegan protein source!

The vegan recipe makes four portions so it’s great for prepping a few lunches in advance (if there’s any left!).


1 tin black beans
1 tin kidney beans
1 tin cannellini beans
1 tin chopped tomatoes
1 large onion, diced
1.5 large peppers, diced
1 courgette, diced
½ pint vegetable stock
2 garlic cloves crushed
30g jalapenos
½ tbsp oil
2 tbsp red wine vinegar
1 tbsp tomato puree
1 tbsp cocoa powder
1 tbsp cumin
1 tbsp smoked paprika
1 tbsp oregano
1 tsp celery salt


– In a blender, mix the jalapenos, cocoa, cumin, paprika, red wine vinegar and tomato puree;
– Heat the oil over a medium heat and cook the onion, courgette and pepper until softened;
– Add the garlic and celery salt and cook for another minute;
– Stir in the jalapeno blend until mixed well;
– Pour in the chopped tomatoes and stock and simmer over a medium heat for 45 minutes, with the lid off, stirring regularly;
– Add the beans, reduce the heat slightly and simmer for a further 15 minutes with the lid on;
– Serve with rice & top with homemade guacamole, sour cream or vegan substitute and fresh coriander.

Nutritional information

Serves 4.

Per serving (chilli only):

– 276 calories;

– 5g fat;

– 34g carbs;

– 17g protein.