RECIPE: Mixed Bean and Vegetable Chilli

Veganuary is a month-long challenge to go vegan for a month. This means no meat, no dairy, no egg – nothing from an animal. While veganism has been the butt of jokes online for months, it’s very easy to eat vegan, and quick too.

Chilli is ideal for a wintery evening with its warmth, and a mixed bean and vegetable one is no exception. This chilli needs just one pot and is easy to make in bulk so is perfect for freezing at home or reheating for wraps or jacket potatoes.

Serves four – suitable for freezing

You will need:

Two large tins of chopped tomatoes
One small tin of red kidney beans
One large tin of “mixed bean salad” (available at most supermarkets)
One large tin of butter beans
One courgette, diced
One carrot, peeled and diced
One pepper, diced
1tsp Chilli powder / flakes (or more to taste)
Salt and pepper to taste
2 cups of rice (half a cup per person)
NOTE: You could add any leftover vegetables to a chilli.


  1. Empty the tins of chopped tomatoes into a large saucepan. Drain the water from the tins of beans and add to the pan. Stir together over a high heat, until the sauce is bubbling, then reduce to a simmer.
  2. Add the diced vegetables and chilli powder to the sauce, mix it thoroughly and cover to continue to simmer. Stir occasionally (every 5 minutes or so) to make sure it doesn’t stick. It should be cooked thoroughly after 30 minutes.
  3. Cook rice as recommended on your packet. It could be anywhere between 10 and 20 minutes. Ensure thoroughly drained before serving.
  4. Serve and enjoy!


Jessica Allen

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