Veggie bean chilli


I WISH I could claim that I have some sort of Mexican heritage and my wise old grandmother taught me this recipe in her homey, wonderfully colourful kitchen, but the truth is this recipe was devised by my father and I in a generously sized semi-detached in not-so-sunny Swindon.

The ingredients are definitely not traditional (soy sauce, anyone?), and the method is super simple, but this is a great, easy midweek supper and I like to think that it packs a flavourful punch that even my imaginary Mexican grandma would be proud of.


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


Heat the olive oil in a large pan. Roughly chop the onion and celery and add them to the pot.
Cook for 5 minutes or so until the vegetables are beginning to soften.
Add the cumin and coriander to the pan and cook for an extra minute to allow the spices to warm up.
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.
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.
Towards the end of cooking, finely chop the fresh coriander and add it to the chili.
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!

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