fussy eater turned foodie

Vegan Multiple Bean Chilli

Sometimes I just love batch cooking. I have worked some pretty hectic jobs before, especially over the festive period and there is nothing better than having a fridge or freezer stocked with this delicious vegan multiple bean chilli, that can be easily reheated and served with a multitude of things.  Plus this dish is super easy and cheap to make and really tasty!



Olive oil

1 large brown onion, sliced

1 clove garlic, crushed

1 chilli, finely chopped

1 heaped tbsp mild chilli powder

1 tbsp paprika

1 whole red pepper, chopped into small chunks

6 Salad tomatoes, quatered

1 vegetable stock cube, dissolved in 250ml water

1 tin mixed beans

1 tin baked, haricot or black eyed beans

1 tin kidney beans

serves 4



Heat a decent glug of olive oil in a large pan on a medium heat and add the onion,

Cook for 10 minutes until the onion is softening then add the galic and chilli,

Cook for a further 5 minutes and add the spices and keep stiring for a few minutes to avoid sticking,

Add the red peppers to the pan and cook for a few minutes then add tomatoes the and cook for 10 minutes until starting to soften,

Turn the heat up high and add the vegetable stock and all the tins of beans,

Bring to the boil then turn to a very low heat and leave to simmer for around an hour until the sauce is starting to thicken,

Serve with either brown or cauliflower rice and portion up the rest to freeze or refrigerate once cooled.


{Top Tip- you can skip the carbs and serve with avocado for a quick lunch} <3 xx


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