Easy bean chilli recipe: how to turn a classic meal into perfect veggie comfort food

Delicious, satisfying, plus quick and easy to make – this bean chilli recipe is all you need for a cosy night in

bean chilli recipe
(Image credit: Getty)

This bean chilli recipe makes the perfect choice for a hearty supper when served with rice, and also works as party food if served nacho style with tortilla chips and guac (yummy). It’s easy to swap in ingredients to suit your taste (or your guests), so you can add extra veggies like cauliflower, artichoke, or even aubergine to make your own unique version and it will still work a treat. The level of spice is also easy to adjust when you're using fresh chillies, so you can make this one very mild or hot, depending on preference. 

Everything (almost everything) goes, which is why this is our go-to bean chilli dish. Throw in whatever you fancy, and cook it in whatever you have available – frying pan, slow cooker, saucepan – and it will come out super delicious every time. 

It contains Quorn mince so switch this out for another meat substitute if you are vegan, or check out our best vegan chilli recipe.

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  • 2 tbsp olive oil
  • 1 tsp chilli powder (mild or hot, to taste)
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 large onion, diced
  • 2 cloves garlic, grated or finely chopped
  • Quorn mince, 300 grams
  • Half a tin of sweetcorn
  • 1–2 red chillies, to taste, sliced into rings (or deseeded and chopped, if preferred) 
  • 1 400 g tin kidney or mixed beans, drained and rinsed
  • 2 400g tins of chopped tomatoes 
  • Salt and pepper, to taste
  • 1 small handful coriander, to garnish
  • Juice of a lime
  • Cooked rice or tortilla chips, to serve


1. Warm the oil in a large pan over a medium heat, then add the onion and garlic. Fry for five to ten minutes, or until the onion softens.

2. Add the Quorn mince, kidney beans, sweetcorn and tomatoes to the pan, stirring to coat all the ingredients in the oil. Continue to fry for a couple of minutes. 

3. Add the paprika, cumin and cayenne. 

4. Add the chopped tomatoes, stir in well. Add the lime juice.

5. Gently simmer for at least an hour, stirring occasionally. When the chilli is cooked, it should have a thick, saucy consistency without any watery residue.

6. Season and serve with rice or tortilla chips + guacamole. 

Tips: If the chilli is too spicy, you may wish to serve it with soured cream to reduce the heat. For an extra twist, add a bit of very dark chocolate at the same time as the chopped tomatoes.  

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