Vegan Mexican Chilli With Mixed Beans

Serves: 3

Cook time: 25-30 mins


  • 1 onion, diced
  • 1 red pepper, diced
  • 2 cloves of garlic, crushed
  • 1/2 tsp mild chilli powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp ground cinnamon
  • 1 tbsp water
  • 100g kidney beans
  • 100g black beans
  • 100g black-eyed beans or cannellini beans
  • 250 ml vegetable stock
  • 2 tins chopped tomatoes
  • 1 tsp tomato puree
  • Small bunch of fresh coriander, chopped


  1. Add a tbsp of water to a pan and lightly saute the oilings and garlic until starting to soften.
  2. Add chilli powder, paprika and cumin and fry gently for a minute or so to release the flavour and oils from the spices.
  3. Add the pepper for a further 2-minutes.
  4. Add veg stock, tomatoes, tomato puree, and washed beans, stir and allow to simmer 10 to 15 minutes or until the sauce is thick. Then stir in the fresh coriander.

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