Vegetarian Bean & Chickpea Chilli
A hearty, Vegetarian Bean & Chickpea Chilli is a nutrient-dense twist on a comfort classic, packed with protein, fibre, and spice. A mix of chickpeas, black beans, and kidney beans simmer in a rich tomato base with onion, garlic, and warming spices like cumin, smoked paprika, and chilli powder. Sweet bell peppers or squash add texture and vibrancy, while toppings like avocado, vegan cheese, or fresh herbs bring extra flair. Serve with rice, quinoa, or crusty bread—it’s batch-friendly, gut-loving, and perfect for clean fuel or cosy nights.
Ingredients
- 1 tsp ghee
- 1 large white onion finely sliced
- 1 garlic clove finely chopped
- 1 tbsp tomato purée
- sea salt a large pinch
- ground black pepper a pinch
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400 g tinned chopped tomatoes
- 140 ml vegetable stock made with one organic stock cube
- 400 g tinned chickpeas drained
- 400 g tinned black-eyed beans drained
- 1 tbsp balsamic vinegar
- fresh coriander chopped
- 3 tbsps sour cream optional
- 40 g Cheddar cheese grated; dairy-free if preferred
Instructions
- Heat oil in a large saucepan. Sauté onion for 6–8 minutes until caramelised.
- Add garlic and cook for 2 minutes. Stir in tomato purée, salt, pepper, cumin, coriander and chilli powder.
- Add chopped tomatoes and stock. Stir well and bring to a simmer.
- Add chickpeas and black-eyed beans. Simmer gently for 20 minutes, stirring occasionally.
- Stir in balsamic vinegar and fresh coriander. Let stand for 5 minutes.
- Serve topped with sour cream and grated cheese, if desired.
Nutrition
Calories: 509kcalCarbohydrates: 75gProtein: 27gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 538mgPotassium: 1137mgFiber: 21gSugar: 16gVitamin A: 807IUVitamin C: 17mgCalcium: 264mgIron: 9mg
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