Vegan Three Bean Chilli

Here's a comfort food that is always a hit with meat-eaters. Make this recipe in bulk for parties or potluck dinners or freeze it in meal-sized portions. It improves with keeping, so it is a great dish to prepare ahead of time.

Serves: 6 to 8


  • 2tbsp sunflower oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 2 green peppers, seeded and chopped
  • 3 cloves of garlic, crushed
  • 2-4tbsp chilli powder or to taste
  • 1tsp smoked paprika
  • 1tsp ground cumin
  • 400g canned kidney beans
  • 400g canned pinto beans
  • 400g canned black beans
  • 400g canned chopped tomatoes
  • 100g canned tomato puree
  • 300g frozen or canned sweetcon
  • 1tbsp dried oregano
  • 2tsp unsweetened cocoa powder
  • 750ml vegetable stock or beer
  • 1tsp sugar
  • Sea salt and black pepper
  • Spring onions, to garnish


  1. Heat the oil in a saucepan, then add the onion and cook for 5 to 7 minutes until the onion is soft. 
  2. Add the carrots, peppers and garlic and cook for 3 minutes.
  3. Add the chilli powder, smoked paprika and cumin, then cook for another minute. 
  4. Stir in all the remaining ingredients.
  5. Bring to a boil, then reduce the heat and simmer for at least 20 minutes. 
  6. The longer you cook, the better it'll taste.
  7. Garnish with spring onions and serve with some vegan nacho chips.
  8. Enjoy!