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–+ servings
Three Bean Chilli

Mexican Three Bean Chilli Bowl

You will have a smoky and spicy Three-Bean Chilli in just 20 minutes with our simple recipe that uses store cupboard ingredients! We serve it with crusty garlic bread slices and top it with yoghurt for an ultimate Mexican-inspired feast! With three different beans at play, you will get most of your daily protein from this lovely filling and hearty bowl of food! Furthermore, it is the perfect recipe for meal prep and freezing!
5 from 6 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine American, Mexican, Vegan, Vegetarian
Servings 4 portions
Calories 619 kcal

Ingredients
 
 

For the Three-Bean Chilli:

  • 4 garlic cloves finely chopped
  • 2 peppers sliced
  • 3 tablespoon vegetable oil
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 2 tablespoon chipotle paste
  • 3 tablespoon tomato paste
  • 2 tins kidney beans (2x400g) drained and rinsed
  • 1 tin canellini beans (400g) drained and rinsed
  • 1 tin butter beans (400g) drained and rinsed
  • 1 tin chopped tomatoes (400g)
  • 2 spring onions sliced, to garnish
  • 4 tablespoon unsweetened (dairy-free) yogurt to top
  • 60 g (vegan) cheese grated

For Herby Garlic Bread:

  • 4 slices of crusty bread we used sourdough
  • 50 g dairy-free spread or butter room temperature
  • 15 g parsley finely chopped, including stalks
  • a pinch of salt
  • 1 large garlic clove

Instructions
 

To Make the Three-Bean Chilli:

  • Heat oil in a large pan. Add garlic, sliced peppers and brown sugar. Cook on low-medium heat for 5 minutes until peppers start to soften.
  • Add the smoked paprika, chipotle and tomato pastes and stir to coat the peppers. Cook for about a minute, then add the drained and rinsed beans.
  • Tip in a tin of chopped tomatoes, add 300ml of water and stir. Increase the heat to medium-high and cook for about 10 minutes. The sauce should reduce and thicken slightly.
  • When cooked, use a potato mashed to crush some of the beans into the sauce to create a creamy and thick consistency.
  • Divide the chilli between bowls and top with dairy-free yoghurt (or creme fraiche), (vegan) cheese and spring onion!

To Make Garlic Bread:

  • In a bowl, mix dairy-free spread (or butter) with a pinch of salt, finely chopped garlic and parsley.
  • Place the slices of bread under the grill for 1-2 minutes until browned. Take them out, flip them over so that the untoasted side is up. Spread the herby mixture and pop back under the grill for another minute.

Notes

Serve the Three-Bean Chilli with white rice instead of garlic bread if you want a gluten-free meal!

Nutrition

Calories: 619kcalCarbohydrates: 79gProtein: 27gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 3mgSodium: 604mgPotassium: 2199mgFiber: 20gSugar: 13gVitamin A: 1610IUVitamin C: 65mgCalcium: 282mgIron: 12mg
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