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Two Bean Chilli

Two Bean Chilli

serves about 5-6


1 large carrot (100g)

4 mushrooms (115g)

1 courgette (zucchini) (250g)

1 onion (100g)

2 large cloves garlic

2 tbsp sunflower oil

2 400g tins chopped tomatoes (3 cups)

1 400g tin kidney beans, drained (1 1/3 cups worth)

1 400g tin black beans, drained (1 heaping cups worth)

4 heaped tbsp tomato purée

1 tbsp paprika

1 tsp smoked paprika

1 tsp chipotle paste

1 tbsp vegetable stock powder – I used bouillon

2 tsp yeast extract (marmite)

1 tsp ground coriander

salt and pepper, to taste


1. Firstly, add the carrot, mushrooms, courgette, onion, and garlic into your food processor, and blitz until fine.

2. Then, add the 2 tbsp oil into a large pan, and place onto a medium heat. Pour in the blitzed vegetables, and fry for about 3 minutes or so. Next, add in the tomatoes, tomato puree, kidney beans and black beans. Stir together. Lastly, add in the paprika, smoked paprika, chipotle paste, vegetable stock, yeast extract, coriander and some salt and pepper to taste. Stir all of the ingredients together and leave to cook, stirring occasionally, for a further 15-20 minutes to heat through and allow the flavours to develop.

3. When the chilli has cooked, remove from the heat and serve with what else you like.



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