Very Easy Three Bean Mexican Chilli

Beans are a great low-fat source of protein, fibre, vitamins and minerals and best of all count towards your 5 a day!


55 minutes


4 Servings



  • 1 tblsp olive oil

  • 1 large carrot

  • 1 large celery stick 

  • 1 medium onion

  • 1 clove of garlic

  • 1 red chilli

  • 1 tblsp tomato puree

  • 1 tsp ground cumin

  • fresh coriander leaves

  • 2 bay leaves

  • 1 cinnamon stick

  • 1 tsp paprika 

  • 400g chopped tomatoes

  • 100g chickpeas

  • 100g kidney beans

  • 100g black eye beans (or any variation of beans you have in your cupboard!).


Step 1

Chop and dice the onions, celery garlic and fresh chilli. Heat a large saucepan and olive oil before adding the ingredients and cooking on a medium heat. Cook until the onions are translucent which is about 5-10 mins.

Step 2

Add tomato puree and stir for around 30 secs before adding the cumin, cinnamon, paprika, coriander and bay leaf. Fry for another minute.

Step 3

Add the chopped tomatoes, pepper and season. Leave to simmer on a low heat for 20 mins.

Step 4

Add all the beans, stir well and bring to the boil. Reduce the heat and cook for a further 15 mins until the beans are heated all the way through. You can add a small amount of water if needed. Adjust the seasoning to taste and serve.

Step 5

To serve, add a dollop of (vegan) sour cream, chilli and fresh coriander leaves.


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