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Three Bean/Mixed Bean Chilli

By lauripops (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • I ike to leave the chilli to cool then reheat when needed, i find it adds to the flavour.
  • Easy
  • Serves 8
A delicious chilli that my husband now chooses over a traditional beef chilli - a sign of a real winner!


  • 2 onions finely chopped
  • One tablespoon of olive oil
  • One tablespoon of minced garlic/ 2 cloves of garlic chopped
  • 1 tablespoon of cumin
  • 1 tablespoon of coriander powder
  • 1 teaspoon of chilli powder/chilli flakes - add or reduce to taste
  • 1 tablespoon of tomato puree
  • 1 carton of tomato passata
  • 1 400g tin of chopped tomatoes
  • 2 stock cubes, either beef or vegetable
  • One mug of boiling water
  • 1 packet of quorn mince
  • 1 400g tin of mixed beans in water
  • 1 400g tin of kidney beans
  • Handful of fresh chopped coriander
  • Juice of one lime
  • Salt
  • Pepper


  • STEP 1
    Preheat the oven to 160 degrees
  • STEP 2
    Heat a very large casserole dish on the hob and add the oil. Add the onions and the garlic and stir till softened.
  • STEP 3
    Add the spices and the chilli and stir as the aroma is released.
  • STEP 4
    Add the tomatoes, the passata and the tomato puree. Then dissolve the stock cubes in the water and add.
  • STEP 5
    Add the beans, then the quorn mince stirring all the time. Add everything else, but just half the coriander. Taste, add extra spices/chilli/seasoning if necessary.
  • STEP 6
    Pop in the oven and cook for 1 1/2 hours. Stir occasionally.
  • STEP 7
    I prefer to leave the chilli to cool, then reheat before serving as the flavours are enhanced, but this is just my personal preference.

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