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Smoky bean chilli recipe

Smoky bean chilli recipe

28 ratings

Keep it speedy in the kitchen with this smoky bean chilli recipe. Packed full of veg and a tongue-tingling sauce, it's ready in just 20 minutes. Serve with tortilla chips, smashed avocado, soured cream and fresh lime wedges for added zing. See method

  • Serves 4
  • 20 mins
  • 814 calories / serving
  • Vegetarian


  • 3 tbsp olive oil
  • 1 large red onion, sliced
  • 3 peppers, 1 red, 1 yellow and 1 green, deseeded and cut into chunks
  • 2 large flat mushrooms, sliced
  • 2 tsp chipotle paste
  • 400g tin pinto beans, drained and rinsed
  • 2 x 400g tin black beans, drained and rinsed
  • 400ml enchilada sauce
  • 4 tbsp fresh chopped coriander
  • 3 spring onions, finely shredded
  • 200g pot Tesco smashed avocado, to serve
  • 150ml Tesco soured cream, to serve
  • 200g packet Tesco tortilla chips, to serve
  • lime wedges, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    48g 69%
  • Saturates

    10g 51%
  • Sugars

    16g 18%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 73.3g Protein 18.1g Fibre 16.7g


  1. Heat the oil in a large heavy based frying pan, wok or saucepan and cook the onions and peppers over a moderate heat for 5 mins until softened. Add the mushrooms and cook for a further 3-4 mins until softened. Add the chipotle paste and cook for a further 1 min.
  2. Add the drained and rinsed beans and enchilada sauce and bring to the boil. Reduce the heat, cover and simmer for 5 mins, stirring occasionally. Stir in 3 tbsp of the chopped coriander, then scatter the remainder over the top with the spring onions.
  3. Serve with tortilla chips to dip, smashed avocado and soured cream to serve. Serve with lime wedges too, if you like.

See more Vegetarian recipes

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