Dinner

Vegetable & Bean Chilli Recipe

ByBen Miller January 18, 2026January 18, 2026

Introduction

This vibrant vegetable and bean chilli is a hearty, wholesome meal perfect for any day of the week. Packed with colorful veggies, protein-rich beans, and warming spices, it’s both nourishing and comforting. Ideal for a family dinner or batch cooking for leftovers.

The image shows two white bowls filled with a colorful vegetable chili. Each bowl has visible layers of kidney beans, corn kernels, diced red tomatoes, chopped green zucchini, and white beans mixed in a rich red tomato sauce. The bright yellow corn and dark red kidney beans contrast nicely with the softer green and red vegetables. The bowls sit on a white rectangular tray with a light yellow cloth underneath, placed on a white marbled surface. A metal spoon with a simple design rests beside the front bowl, ready to eat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 clove garlic, finely chopped
1 tsp ginger, finely chopped
1 large onion, chopped
2 courgettes, diced
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 tbsp chilli powder
100g red lentils, washed and drained
1 tbsp tomato purée
2 cans chopped tomatoes (about 800g total)
195g can sweetcorn, drained
420g can butter beans, drained
400g can kidney beans in water, drained

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Add the garlic, ginger, onion, courgettes, and both peppers. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Step 2: Stir in the chilli powder and cook for an additional minute to release the aromas.
Step 3: Add the red lentils, tomato purée, chopped tomatoes, and 250 ml of water. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes until the lentils are tender.
Step 4: Mix in the sweetcorn, butter beans, and kidney beans. Continue cooking for another 10 minutes to heat through and allow the flavors to meld.

Tips & Variations

For extra depth, add a teaspoon of smoked paprika or a pinch of cumin along with the chilli powder.
Swap the kidney and butter beans for black beans or chickpeas if preferred.
If you like it spicier, add a chopped fresh chili or a dash of hot sauce.
Serve with rice, crusty bread, or over baked potatoes for a complete meal.

Storage

Store any leftover chilli in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until piping hot. This chilli also freezes well for up to 3 months—defrost overnight in the fridge before reheating.

How to Serve

The image shows two white bowls filled with a colorful chili dish placed on a white tray with a soft yellow cloth underneath the front bowl. The chili has several visible layers including bright yellow corn kernels, deep red kidney beans, chunks of green bell pepper, soft red tomato pieces, and white beans, all mixed in a thick tomato-based sauce with a rich red-orange color and a slightly chunky texture. Next to the front bowl is a silver spoon resting on the tray, with a white marbled surface underneath. In the background, some fresh green herbs add a touch of freshness. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chilli vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to check that your tomato purée and any other ingredients are vegan-friendly.

How can I thicken the chilli if it’s too watery?

If the chilli seems too thin, simmer it uncovered for a few extra minutes to reduce the liquid. Alternatively, mash some of the beans or lentils to naturally thicken the sauce.