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05 Nov, 2019

Three bean chilli

This warming veggie chilli is the perfect winter dish. Spoon into big bowls or mugs, top with a little Coyo and coriander if you like, and enjoy! Serves 4.



Cast-iron pot or large saucepan


400g tin pinto beans (240g drained weight)
400g tin black beans (240g drained weight)
400g tin kidney beans (240g drained weight)
1 tsp olive oil
1 large onion, finely chopped
1 carrot, finely chopped
1 red pepper, deseeded and finely chopped
2 garlic cloves, finely chopped
1 tbsp grated fresh ginger
400g tin chopped tomatoes
1 tsp chilli powder
1 tsp paprika
Salt and cracked black pepper
Brown rice, Coyo and coriander to serve


  1. Heat the oil in a large saucepan and add the onion, carrot and red pepper. Cook for 10 minutes on a medium heat until lightly browned.
  2. Stir in the garlic, ginger and spices and cook for a further 5 minutes.
  3. Add the beans, tomatoes and 250ml water. Simmer gently for an hour, stirring from time to time.
  4. Season the chilli with a generous pinch of salt and cracked black pepper. Serve with cooked brown rice, if you like, and top with Coyo and coriander.