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vegan 5 bean chlli

Five-bean Chilli

This tasty vegan five bean chilli is full of nutritional vegetables, and is idea for a mid week supper.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 439 kcal


  • tbsp olive oil
  • 1 onion sliced
  • 1 red chilli chopped
  • 2 peppers sliced
  • 2 garlic cloves crushed optional
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp hot smoked paprika
  • 400 g can chopped tomatoes
  • 400 g can mixed beans drained
  • 400 g can black beans drained
  • pinch of sugar
  • 250 g brown rice
  • ½ small bunch coriander chopped


  • Heat the oil in a large pan and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic, chilli and spices, fry for approx. 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
  • Cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander.


Nutritional information

per serving
439 kcal | fat 8g | saturated fat 1g |carbs 69g | sugars 10g |fibre 14g |protein |16g |salt 0.04g
Keyword chilli, low calorie meal, vegan chilli