Member recipe

Super Yummy Veggie Bean Chilli - 99% Vegan

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 45 minutes Cook: 2 hours Cook time can vary.

Skill level



Serves 8

A large bulk recipie for a super yummy veggie chilli. And apart from a squirt of honey; this recipe is completely vegan! This recipe is lovely reheated and also freezes great!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 4 Small Red Onions - Finely Chopped
  • 3 Peppers ( Assorted Colours) - Finely Chopped
  • 300g (roughly) Plum Tomatoes - Whole
  • 300g ( roughly) Mushrooms - Halved
  • 3x 400g tins of beans ( I used Aduki, Cannellini and Kidney Beans)
  • 400g tin of Green Lentils
  • 3 Red Chillis - Finely Chopped
  • 200g Buckwheat
  • 500ml Vegetable Stock
  • 2x 400g tins of chopped tomatoes
  • 3 cloves of garlic - Finely Chopped
  • 2tbsp tomato puree
  • 2tbsp honey
  • large handful of thyme sprigs
  • salt and pepper to taste
  • 2tbsp of flaxseed (optional extra)


  1. Start by heating 2tbsp of olive oil in a large saucepan. Chop the onions and fry for about 5 minutes till they start becoming soft. Then add the chopped peppers and gently fry for about 10 minutes until softened.

  2. Add the plum tomatoes whole along with the mushrooms, chills ( I also used the seeds and I like my chilli really spicy!) and garlic. Cook until some of the tomatoes start bursting.

  3. Add the chopped tomatoes, drained beans, lentils, tomato puree and honey and cook on medium heat for another 10 minutes. Then add the stock, thyme sprigs and salt/pepper and simmer for 10 minutes (Stir frequently). (Also taste at this point and add chilli flakes if you wish for a spicier chili)

  4. Now add the buckwheat and flaxseed and keep on a gentle simmer whilst sitirng frequently until the chilli reduces and thickens. For a better flavour, I keep on a gentle heat for about an hour, mixing and tasting frequently to my tasting.

  5. When ready to serve, reheat and enjoy! This chilli is very thick and bulky and goes great with rice. But also goes lovely alongside broccoli and spinach.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.