Veggie Bean Chilli

This is a great store cupboard dish and perfect for meat free meals or last-minute dinner guests who are vegan or vegetarian.

Veggie chilli recipe

Serves: 4-6 people


  • Glug of rapeseed oil
  • 1 red pepper cut into thick dice
  • 1 red onion diced
  • 2 cloves of garlic, crushed
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons chilli powder
  • 1 teaspoon of chipotle paste
  • 200ml vegetable stock
  • 1 tin of butter beans drained
  • 1 tin red kidney beans drained
  • 1 tin of black-eyed beans drained
  • 1 small tin of sweetcorn drained
  • 2 tins of chopped tomatoes
  • 2 tablespoons tomato puree
  • Freshly chopped coriander to serve (optional)
  • Squeeze of fresh lemon or lime juice to serve (optional)
  • Dollop of Greek or soy yogurt to serve (optional)


  1. Take a small casserole pot or large saucepan, add a glug of oil and place on a low to medium heat. Gently cook the vegetables for 10 minutes until softened
  2. While this cooks prepare all of the remaining ingredients
  3. After the 10 minutes turn the heat up slightly to medium high and add all the spices, chipotle paste, stir to coat and cook briefly.
  4. Now add the vegetable stock and stir
  5. Add all the remaining ingredients and bring to a simmer. Simmer on a medium heat for around 10 minutes, stirring occasionally.

Cooks notes

  • Just use whatever beans you have in the cupboard e.g. cannellini, haricot, black beans, chick peas etc.
  • Want it hotter!? Then add some fresh diced red chilli.
  • Make it even healthier by wilting a couple of handfuls of spinach into the pan at the end of cooking.
  • The flavours will develop if made the day before. Simply reheat slowly on the hob until piping hot.

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.

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