Three bean chilli

Three bean chilli is a plant based chilli dish made using three types of beans and is perfect for a quick and easy dinner.

It is perfect served on a bed of rice or as a topping to jacket potatoes.

This three bean chilli recipe can be prepared in advance and is suitable for freezing making it ideal for busy days and weeknight meals.

One of the good things about using beans and lentils is that they tend to be cheaper than many other protein sources. Whether you are vegetarian, vegan or looking to cook a tasty meal using whole foods but keeping your household budget in check this easy chilli recipe may be for you.

This vegan chilli recipe is a variation on my recipe for lentil chilli, another quick and easy plant based dinner idea.

If you are looking for other simple recipes with beans you could also try this recipe for ratatouille, make some homemade minestrone soup or tomato, bean and pasta soup. Or if you're a burger fan you could try these spicy bean burgers or this recipe for beetroot burgers.

Ingredients

• ½ onion
• 2 cloves garlic
• 240 grams 3 difference types of cooked beans such as red kidney beans, soya beans, edamame beans, broad beans, fava beans, pinto beans, cannellini beans or white kidney beans. Ideally choose a combination of different coloured beans.
• 100 grams butternut squash - or sweet potato.
• 3 mushrooms - about 75 grams in total
• 400 gram tin chopped tomatoes
• 6 teaspoons Chilli seasoning (a blend of spices and other seasonings) - use either a sachet of ready mixed chilli seasoning or you can mix your own chilli seasoning. Do not use just chilli powder or just chilli as they will not result in the same flavour.
• 100 grams dried red lentils - these add texture and help to thicken the sauce.
• Vegetable stock - about half a litre but add extra if needed.
• 1 tablespoon tomato purée - to thicken the sauce.

How to prepare 3 bean chilli

Chop the onion, finely chop the garlic and cut the butternut squash into cubes. Peel and cut up the mushrooms. Cook in a little olive oil until the onions and garlic are soft.

Add the chopped tomatoes, cooked beans, lentils, vegetable stock and chilli seasoning and stir. Cook for around 20 minutes or until the lentils are soft.

Stir in the tomato purée.

How to serve

• Three bean chilli pairs well with rice.
• It also makes a tasty topping for jacket potatoes.
• Or you can use as a filling for flour tortillas or pita bread.

Storage instructions

• This chilli can be stored in the fridge for up to 3 days.
• It is suitable for freezing. Defrost either at room temperature or in a microwave and heat through thoroughly before serving.

Other recipes with pulses