Ingredients

2 tbsp vegetable oil

2 onions, finely chopped

4 garlic cloves, finely chopped

2 yellow peppers, deseeded and roughly chopped

2 jarred roasted red peppers, drained and roughly chopped

15g coriander, stalks finely chopped and leaves left whole to serve

2 tsp ground cumin

1 tsp ground coriander

¼ tsp ground cinnamon

2 tsp dried oregano

1 tbsp light brown soft sugar

1-2 tbsp chipotle paste (optional)

400g can black beans

400g can kidney beans

400g can cannellini beans

400g can chopped tomatoes

300ml vegetable stock

20g dark chocolate, roughly chopped

Cooked rice, lime wedges, sliced avocado and soured cream, to serve

Instructions

Step 1: Heat the vegetable oil in a deep pan or flameproof casserole dish over medium-low heat. Add the chopped onions with a pinch of salt and cook for 10–12 minutes until softened.

Step 2: Stir in the garlic and both the yellow and roasted red peppers. Cook for 5 minutes until softened.

Step 3: Add the coriander stalks, ground cumin, ground coriander, ground cinnamon, dried oregano, light brown sugar, and chipotle paste if using. Cook for another 5 minutes, stirring well to combine and soften the spices.

Step 4: Pour in the black beans, kidney beans, and cannellini beans along with their liquid, then add the chopped tomatoes and vegetable stock. Season well with salt and pepper, then bring to a simmer.

Step 5: Let the chilli simmer gently on low heat for 1 hour to 1 hour 10 minutes, until it has thickened and the flavors have developed.

Step 6: Stir in the roughly chopped dark chocolate until melted and fully incorporated. Adjust seasoning to taste.

Step 7: Serve the chilli hot over cooked rice, garnished with lime wedges, sliced avocado, soured cream, and fresh coriander leaves.

Tips & Variations

For extra smoky heat, increase the chipotle paste or add smoked paprika instead of some ground cumin.

If you prefer a thicker chilli, simmer uncovered or slightly longer to reduce the liquid.

Try adding a diced carrot or celery when cooking the onions for additional texture and flavor.

Use fresh tomatoes when in season for a fresher taste, adjusting cooking time accordingly.

Storage

Store any leftover chilli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much. This chilli also freezes well for up to 3 months—defrost overnight in the fridge before reheating.

FAQs

Can I make this chilli vegan?

Yes, this recipe is naturally vegan. Just ensure that your soured cream is a plant-based alternative if you prefer to keep it fully vegan.

What can I serve with this three-bean chilli?

This chilli goes perfectly with cooked rice, crusty bread, or even tortilla chips. Toppings like avocado, lime wedges, and soured cream add a lovely fresh and creamy contrast to the rich flavors.