There is nothing more comforting than a hot bowl of vegetarian chilli – do we all agree? Yes, soups like my Harissa spiced carrot soup and curries come close second in my “top comfort food” list but there is nothing quite like a good bowl of chilli.
I have plenty of chilli recipes up my sleeve which I’ll be blogging about during the cold season but today I wanted to share the most basic of all: my quick mixed bean chilli, a one-pot wonder made with cupboard items only.
It’s a recipe I quickly put together the other day when, well, we were simply running out of food in the house – believe it or not, even in the house of a food blogger, this does happen every now and then!
Fantastic flavour aside, it’s very cheap, it can be cooked in batches and frozen, plus any leftovers can be used with everything from the classic baked potatoes to pie fillings. It’s just a winner all round!
This particular recipe uses canned mixed beans but don’t be afraid to experiment depending on whatever you have in your cupboard: pretty much any type of bean will work and you can even throw chickpeas or lentils into the mix!
In terms of spices, this recipe is pretty mild but if you want to add more heat, check out the additional notes at the bottom of the recipe.
Here is how you can make this at home…Print
A good old classic that is quick and easy to make for the whole family using cupboard ingredients. And you’ll love the leftovers too!
- 2 tbsp olive oil
- 1 large onion, sliced
- A handful of coriander stalks, finely chopped
- 2 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1 tsp oregano
- 2 300g cans of mixed beans, rinsed and drained
- 1 150g can of sweetcorn (preferably without added salt and sugar), drained
- 2 400g cans of chopped tomatoes
- 200ml vegetable stock
- Salt to taste
- Prepare your spice mix by putting the cumin, paprika, cayenne pepper, cinnamon and oregano in a small bowl. Then set aside.
- Fry the onion in a pan over medium heat until soft and translucent. Then add the coriander stalks and cook together for a further minute.
- Add the spice mix, the beans and the sweetcorn and give it a good stir. Cook together for one minute, stirring constantly.
- Tip in the chopped tomatoes and 200ml of vegetable stock, stir and bring to a simmer. Cook for 25-30 minutes until the sauce has reduced and thickened. Season to taste with salt and let the chilli stand for at least 10 minutes before serving.
- Serve with plain boiled rice, bread or potato wedges.
Suitable for vegans
As I mentioned above, this chilli is pretty mild, sweet and therefore ideal for kids. If you want to give the dish a bit more of a kick, add chilli powder or chopped fresh chilli peppers.
Just like many other stews and spicy dishes, this quick mixed bean chilli tastes even better the next day as the flavours get to sit and marinate over a longer period of time. So don’t be afraid to prepare the dish in advance and re-heat fully before serving.
Got any leftovers? You can freeze the extra in an airtight container for up to a month. Alternatively, enjoy with a baked potato, wholemeal pasta, couscous or top the chilli with mashed sweet potato, grated cheese and bake until golden brown for a delicious mixed bean chilli pie.
This recipe was originally published in October 2014 and has now been updated with better images and slight tweaks to the ingredients.
Don’t forget to save this recipe to your favourite Pinterest board for later!
Do you have a tried and tested vegetarian chilli recipe? Do you use beans, lentils or perhaps soy mince? Please share your veggie inspiration by commenting below!