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Member recipe

Three bean mexican chilli

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(19 ratings)

Member recipe by


Serves 4

A great healthy dish suitable for veggies, vegans and meat eaters alike

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  • 1 tblsp veg oil
  • 1 large carrot, chopped into small dice
  • 1 large stick celery, chopped into small dice
  • 1 medium onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 red chilli (if using) finely chopped or 1/2-1tsp dried chilli flakes
  • 1 tblsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bay leaf
  • 1 cinnamon stick, or piece of cassia bark
  • 1 tsp smoked paprika
  • 1 tsp soy sauce
  • 1 400g can of chopped tomatoes
  • 1 pepper, small dice
  • 100g each dried kidney beans, aduki beans and black eye beans, or a 400g can of each, drained
  • Handful of chopped coriander leaves


    1. If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
    2. Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
    3. Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
    4. Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
    5. Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
    6. Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.

Comments, questions and tips

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6th Apr, 2020
Fantastic chilli, the best we have ever cooked (meat or vegetarian). This makes loads and freezes well.
21st Jul, 2019
Really tasty recipes and we didn't miss the meat at all. Not quite spicy enough for my taste, but that's something that can be easily rectified. Will be making this again
lucymead's picture
21st Feb, 2017
Delicious and really healthy too
Roz Archer
20th Aug, 2014
Can this dish be frozen ?
22nd Apr, 2014
We loved this! Added some lentils and just had kidney beans and it was delicious.
14th Mar, 2014
I made this last night and it was fabulous, the whole family loved it and said it was nicer than any chilli they had eaten before.
20th Feb, 2014
I'm not vegetarian, but I had a vegetarian friend coming for dinner so I decided to make this. it was delicious and so easy to make. At first I was little daunted by the long list of ingredients, but actually it was very simple. I couldn't find aduki beans in the supermarket but I replaced these with haricot beans which was fine. I served it with brown basmati rice with a helping of low-fat natural yoghurt which was a nice refreshing addition. I will definitely be making this regularly for myself. p.s. I noticed underneath that somebody recommended seasoning with salt and pepper - I wouldn't recommend this, there is enough salty flavour from the soy sauce and smoked paprika.
24th Aug, 2013
Really tasty and easy to make. Will be a regular on my menu!
7th Aug, 2013
Brilliant recipe for a hearty vegetarian chili :D I posted up my result on my food blog here: (I added the original link to this recipe of course :) ) Thanks for the recipe :)
5th Jan, 2013
Great recipe - ended up cooking this for 12 people and it went down a treat! I recommend adding a slice of line with the garnish. Delicious.


10th Sep, 2018
Do you think this would work in the slow cooker??
Roz Archer
25th Aug, 2014
PLEASE can anyone tell me if I can freeze the three bean recipe, as I need it for Sunday when I'm cooking for 21 , I'm cooking 3main dishes, so any advanced cooking will be a great help. Thanks
Roz Archer
20th Aug, 2014
Can three bean Mexican chilli be frozen ? Thanks
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