Vegetarian Bean Chilli
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
The ingredients are definitely not traditional (soy sauce, anyone?), and the method is super simple, but this is a great and easy midweek supper.
  • 1 tsp olive oil
  • 1 large onion
  • 4 large sticks of celery
  • 2 tbsp dried cumin
  • 2 tbsp dried coriander
  • 400g mixed beans in chilli sauce
  • 800g chopped tinned tomatoes
  • 1 large pinch dried chilli flakes (or equivalent in fresh chillis – if you can handle the heat, add more in the kitchen!)
  • 1 tbsp tomato puree
  • 1 tsp soy sauce (optional)
  • 1 large bunch fresh coriander
  1. Heat the olive oil in a large pan. Roughly chop the onion and celery and add them to the pot.
  2. Cook for 5 minutes or so until the vegetables are beginning to soften.
  3. Add the cumin and coriander to the pan and cook for an extra minute to allow the spices to warm up.
  4. Stir through the tin of mixed beans and chopped tomatoes, and then add the tomato puree, chili flakes, and soy sauce, which adds a subtle hint of saltiness.
  5. Ensure that all of the ingredients are combined, and then leave the whole mixture on a low heat to simmer for 25-30 minutes until the liquid has reduced, stirring regularly to prevent burning.
  6. Towards the end of cooking, finely chop the fresh coriander and add it to the chili.
  7. Garnish with an extra sprig of fresh coriander and serve over a bed of rice, with nachos, on a jacket potato, or however else you like!
Recipe by Honest Cooking at