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Red bean chilli

publication date: Jul 29, 2007
author/source: Fiona Beckett
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Serves: 4
Vegan (depending on toppings)
Time: 30 minutes - 1 hour
Cost: Under £1 a head

3 tbsp sunflower or olive oil
2 medium onions, peeled and thinly sliced
1 green pepper, quartered, de-seeded and sliced
2 large cloves of garlic, peeled and finely chopped
2 level tsp mild chilli powder
1/2 rounded tsp cumin powder (optional)
1 x 400g tin whole or chopped tomatoes
2 x 400g cans of red kidney beans
3 heaped tbsp chopped fresh coriander

Heat the oil in a large saucepan, add the onion and pepper and cook for about 7-8 minutes until beginning to soften. Add the chopped garlic, the chilli powder and cumin, if using, stir, cook for a minute then add the tomatoes, breaking them up well with a wooden spoon. Turn the heat down, cover and leave to simmer for about 15 minutes. Drain and rinse the beans, add to the tomato mixture, stir, replace the lid and cook for another 10 minutes to let the flavours amalgamate. Just before serving check the seasoning, adding salt to taste and stir in the fresh coriander.

If you want to make more of a special occasion meal of this up you could serve it with any or all of the following which you can serve in bowls alongside.

  • sour cream
  • unsalted or lightly salted tortilla chips
  • guacamole (avocado dip)
  • some finely chopped raw onion
  • some roughly crumbled white cheese (like Caerphilly)


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