My 3 bean chilli is a great easy recipe which can be made using mainly store cupboard ingredients. It’s gluten free, dairy free and vegan too which makes it perfect for everyone. I use 3 type of beans for my chilli – kidney beans, butter beans and black beans however you can substitute these for any types of beans you may have in the cupboard.
It’s also a great meal for batch making, so that you have extras for the fridge/freezer. I served mine with some homemade potato wedges, salad, vegetables and dairy free cheese but it’s very adaptable and is also great in jacket potatoes or with rice. If you do make my 3 bean chilli, don’t forget to tag me in your photos over on social media!
100gfrozen mixed peppers(you could also use fresh)
1400gtin of chopped tomatoes
1vegetable stock cubeI use Knorr
1/2tspchilli flakes (adjust depending on how much spice you like)
Salt and black pepper(to taste)
Heat your oil in a large frying pan and then add your chopped onion and diced carrot. Fry for a few minutes until the carrot is soft and the onions are translucent.
Add your frozen mixed peppers and continue to fry for a couple more minutes.
Add your chilli flakes, mixed herbs, garlic granules and paprika. Stir well until your onion/carrot/pepper mixture is fully coated.
Add all of your beans (kidney beans, butterbeans and black beans) along with your chopped tomatoes, passata, crumbled vegetable stock cube, salt and pepper. Stir and then leave to simmer for around 20 minutes.
Serve your bean chilli with whatever you fancy – rice, jacket potato, wedges, salad, vegetables or anything else.
My bean chilli can be stored in the fridge for a few days or frozen & reheated.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice