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Three bean chilli (vegan and gluten free)

Prep Time15 mins
Cook Time20 mins


  • 1 tsp extra virgin olive oil
  • 1 white onion
  • 1 large diced carrot
  • 100 g frozen mixed peppers (you could also use fresh)
  • 1 tin butterbeans
  • 1 tin blackbeans
  • 1 tin kidney beans
  • 1 400g tin of chopped tomatoes
  • 250 g passata
  • 1 vegetable stock cube I use Knorr
  • 1/2 tsp chilli flakes (adjust depending on how much spice you like)
  • 1/2 tsp garlic granules
  • Salt and black pepper (to taste)
  • 1/2 tsp paprika


  • 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.