This Quick Beany Chilli is a lovely, warming, vegetarian version of chilli con carne, that is quick and easy to make, cheap, healthy and yet tastes really good – perfect comfort food for a chilly evenings! Serve with Easy Peasy Guacamole and brown rice.
Quick Beany Chilli
This delicious beany chilli is one of my go-to, easy weeknight dinners. It’s healthy, cheap, filling and very simple to make!
Simply fry onions, add garlic and a few spices, throw in some chopped tinned tomatoes and tinned beans and simmer. Finally finish off with a squeeze of lime and handful of fresh coriander (cilantro).
It’s also gluten free, dairy free, vegan and vegetarian friendly – so it’s a real crowdpleaser!
What to serve with Beany Chilli?
Keeping with the healthy comfort food theme, I love to serve this Quick Beany Chilli with brown rice and a big dollop of my Easy Peasy Guacamole!
But this easy vegan chilli is also great with white rice, quinoa, tortillas and nachos. Or why not try it with my super popular Mexican Roasted Sweet Potato Cubes? You can also add any of your favourite Tex-Mex sides, such as sour cream, grated cheese or salsa!
Easy Peasy Guacamole
What to drink with Beany Chilli?
Beany Chilli goes really well with big hearty reds such as a Zinfandel from the USA, an Argentinian Malbec or a Chilean Cabernet Sauvignon.
If you prefer white, try a Chilean Sauvignon Blanc.
Adaptations to try…
If you want to make this recipe even easier, use 2 teaspoons of mild chilli powder instead of the cumin, paprika and chilli flakes.
This recipe makes quite a mild chilli, so do add more chilli flakes or powder if you like things hotter! (Or use fresh chilli if you prefer.)
I like to use a mix of kidney beans and pinto beans in my beany chilli, but feel free to use whatever kind of beans you prefer – black beans, haricot beans, cannellini beans, borlotti beans and black eyed peas all work well – or just use 2 tins of mixed beans!
Can you reheat Beany Chilli?
Absolutely! This Quick Beany Chilli tastes just as great the next day, so it’s well worth making extra to ensure you have some left over. Put any leftovers in an airtight plastic box, allow to cool to room temperature and then keep in the fridge until needed. It will keep for 3-4 days in the fridge.
Reheat in the microwave or in a saucepan until piping hot.
Can you freeze Beany Chilli?
Beany Chilli freezes beautifully, so it’s definitely worth making a big batch! Simply cool to room temperature, put the chilli in a plastic lidded box and place in the freezer, where it will keep for up to 3 months.
Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Quick Beany Chilli
Ingredients
- 200 g easy cook brown rice (I use Tesco)
- 1 red onion sliced thinly
- 1 tablespoon olive oil
- 3 cloves garlic crushed or finely chopped
- ½ teaspoon chilli flakes more if you like it hot! (See Note 1)
- 1 teaspoon cumin seeds ground (See Note 1)
- 1 teaspoon paprika (See Note 1)
- 2 x 400 g tins chopped tomatoes
- Salt and pepper
- 400 g tin kidney beans drained
- 400 g tin pinto beans drained
- 2 limes
- 1 tablespoon fresh coriander (cilantro) chopped (plus extra for garnish)
- 1 quantity Easy Peasy Guacamole (or 1 pot shop-bought guacamole)
Instructions
- Put the 200g brown rice in a saucepan together with 400ml boiling water and a pinch of salt. Put a lid on the rice and bring it to the boil, then turn down and simmer for 15 minutes.
- After 15 minutes, turn the rice off and leave covered for 5 minutes before serving. The rice should have absorbed all the water, but if there is any left, drain it in a sieve. (Alternatively cook the rice according to packet instructions.)
- While the rice is cooking, put the sliced red onion in a large, wide saucepan and add 1 tablespoon of olive oil. Put a lid on and gently cook for 5 minutes on a low heat, stirring occasionally, until the onions have softened.
- Add the garlic, chilli, cumin and paprika and cook for one more minute without a lid.
- Add the tins of tomatoes, plus some salt and pepper and bring to the boil, then turn down the heat and simmer uncovered for 10 minutes.
- After 10 minutes add the 2 tins of drained beans and cook for 5 more minutes. Turn off the heat, then add the juice of one of the limes and the chopped coriander and stir. Cut the other lime into 4 wedges.
- Scatter the chilli with more coriander and serve with the brown rice, lime wedges and guacamole.
Notes
- If you want to make this recipe even easier, use 2 teaspoons of mild chilli powder instead of the cumin, paprika and chilli flakes.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only. (Nutrition information does include the brown rice and beany chilli, but does not include guacamole.)
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Linkies
I am linking this up to Cook Blog Share.
Corina says
Thank you for linking up to Cook Once Eat Twice! I love a homemade chilli as it’s so easy to make, healthy and tastes great when reheated or even after being frozen too.
Eb Gargano says
Thanks for hosting! I just love the idea of cook once eat twice. Chilli is brilliant. I’m totally obsessed with it at the moment – I keep coming up with different versions. 🙂
Anca says
It look delicious and it’s so easy to make. I’ve made a similar one a couple of weeks ago, but I think I’m going to make another one pretty soon.
Eb Gargano says
Thank you Anca! It is a really quick and easy one. Great for a midweek meal.
Alison says
This looks lovely, perfect for a cold day like today
Eb Gargano says
I agree, Alison. A good one for chilly days. Thanks for commenting!
Karen Booth says
I love beans in all recipes, both meaty or veggie and this looks like a lovely recipe! Thanks for linking up to #CookBlogShare – Karen
Laura - Mummy Lauretta says
This looks delicious, I make a similar recipe and we have it in wraps with rice, salad and salsa like a burrito. Great recipe for Veganuary. #CookBlogShare
Eb Gargano says
Thanks, Laura. Oh I love that idea – sounds totally delicious! Eb 🙂