Vegetarian chilli beans

When it’s cold outside, curl up with this cozy comfort food.

  • 45 mins cooking
  • Serves 8
  • Print
Curl up with this comforting vegetarian chilli recipe and warm up from the inside out. Packed full of vegies, mixed beans and a touch of dark chocolate for a richer flavour.
Serve with plenty of guacamole and tortilla chips.
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  • 2 tablespoons olive oil
  • 2 large onions (400g), chopped coarsely
  • 2 trimmed celery stalks (200g), chopped finely
  • 1 large yellow capsicum (bell pepper) (350g), chopped coarsely
  • 1 large red capsicum (bell pepper) (350g), chopped coarsely
  • 3 fresh long red chillies, chopped finely
  • 3 large cloves garlic, crushed
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh oregano leaves
  • 3 cups (750ml) vegetable stock
  • 2 x 400g cans diced tomatoes
  • 2 x 400g cans four-bean mix, drained, rinsed
  • 60 grams dark chocolate (70% cocoa), grated
  • ¾ cup (90g) finely grated cheddar (see tip)
  • corn chips and lime wedges, to serve


  • 1
    Heat oil in a large heavy-based saucepan over medium heat; cook onion, celery and capsicums, stirring, for 6 minutes or until softened. Add chilli, garlic, paprika, coriander, cumin and oregano; cook, stirring, for 1 minute or until fragrant.
  • 2
    Add stock, tomatoes and beans to pan; bring to the boil over high heat. Reduce heat to low; simmer, stirring occasionally, for 25 minutes or until thickened. Add chocolate; cook, stirring, for 5 minutes or until mixture is dark and glossy. Season to taste.
  • 3
    Serve half the chilli bean mixture with cheddar, corn chips and lime wedges (see > serve it). Transfer remaining chilli bean mixture to an airtight container; cool, then store (see > store it).


This quantity of grated cheddar is enough for the served chilli beans. Use the same amount again when serving the stored portion.Serve with chunky guacamole, sprinkled with smoky tortilla crunch, if you like.Refrigerate chilli bean mixture for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.

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