Description

A hearty and flavorful Three-Bean Chilli that’s packed with spices, roasted peppers, and dark chocolate for a rich depth of flavor. This vegetarian chilli simmers gently on the stovetop, combining black beans, kidney beans, and cannellini beans with aromatic spices and fresh coriander. Served with rice, lime wedges, avocado, and soured cream, it’s a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Vegetables and Herbs

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)

Spices and Seasonings

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)
Salt, to taste
Black pepper, to taste

Other Ingredients

2 tbsp vegetable oil
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

Heat the oil and soften onions: Heat 2 tablespoons of vegetable oil in a deep pan or flameproof casserole dish over medium-low heat. Add the finely chopped onions along with a pinch of salt and cook gently for 10 to 12 minutes until the onions are soft and translucent.
Add garlic and peppers: Stir in the finely chopped garlic and both the yellow peppers and jarred roasted red peppers. Cook everything together for 5 minutes so the flavors meld and the peppers soften.
Incorporate spices and herbs: Add the chopped coriander stalks, ground cumin, ground coriander, ground cinnamon, dried oregano, light brown sugar, and chipotle paste if using. Cook for another 5 minutes, stirring often, until the mixture is well combined and fragrant.
Add beans, tomatoes, and stock: Pour in the black beans, kidney beans, and cannellini beans along with their liquids, the canned chopped tomatoes, and 300ml vegetable stock. Season the mixture well with salt and pepper, then bring to a gentle simmer.
Simmer the chili: Reduce the heat to low and let the chili simmer uncovered for 1 to 1 hour and 10 minutes. Stir occasionally to prevent sticking and allow the sauce to thicken and flavors to develop fully.
Finish the chili: Once thickened, stir in the roughly chopped dark chocolate until melted and incorporated. Taste and adjust seasoning if necessary.
Serve: Serve the three-bean chili piping hot over cooked rice, garnished with lime wedges, sliced avocado, soured cream, and fresh coriander leaves.

Notes

For a spicier chili, increase the amount of chipotle paste or add a diced fresh chili.
If you want a smoother texture, blend a portion of the chili before adding the beans.
Dark chocolate adds a subtle richness, but can be omitted if preferred.
Leftover chili stores well and tastes even better the next day.
Can be made gluten-free by ensuring all canned ingredients and chipotle paste are gluten-free certified.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired

Keywords: three bean chili, vegetarian chili, stove top chili, black beans chili, kidney beans chili, cannellini beans chili, spicy chili, easy chili recipe