Mixed bean chilli

Rich, smoky and completely delicious.

  • 1 hr cooking
  • Serves 8
  • Print
Feed a crowd with this tasty vegetarian chilli. Chipotle adds a rich smoky flavour to this chickpea and kidney bean dish that serves 8.
Looking for more Mexican vegetarian dishes?


  • 3 chipotle chillies (see tip)
  • ½ cup (125ml) boiling water
  • 2 tablespoons olive oil
  • 2 tablespoon large onions (400g), chopped finely
  • 1 ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons mexican chilli powder
  • 2 x 400g cans red kidney beans, drained, rinsed
  • 2 x 400g cans chickpeas , drained, rinsed
  • 3 x 400g cans diced tomatoes
  • lime cheeks, to serve


  • 1
    Place chillies and the boiling water in a small heatproof bowl; stand for 20 minutes. Coarsely chop chillies; discard stems. Blend or process chopped chillies with soaking liquid until smooth.
  • 2
    Heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add cumin, ground coriander and chilli powder; cook, stirring, for 1 minute or until fragrant.
  • 3
    Add beans, chickpeas, chilli mixture, tomatoes and ½ cup (125ml) water; bring to the boil. Reduce heat to low; cook for 30 minutes or until sauce thickens.
  • 4
    Serve half the mixed bean chilli with lime cheeks. Transfer remaining mixed bean chilli to an airtight container; cool, then store.


Chipotle chillies are dried jalapeño chillies; they are available from some delicatessens or spice stores and greengrocers. Substitute with 1 teaspoon smoked paprika and increase the mexican chilli powder to 2 teaspoons.

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