This smoky 3 bean chilli is rich, hearty and full of flavour, combining borlotti beans, cannellini beans and kidney beans with warming spices, fresh chilli, passata and a small hint of cocoa for a deep, savoury sauce.
🍴 Why You Will Love This Recipe
This 3 bean chilli is the kind of easy, reliable recipe that works for busy weeknights, meal prep and relaxed weekend cooking. It is naturally hearty, packed with beans and coated in a thick tomato sauce with a smoky, gently spicy flavour. The combination of borlotti, cannellini and kidney beans gives the chilli plenty of texture, while smoked paprika, cumin, chilli powder and oregano turn a simple tomato base into a bold and satisfying dish.
One of the best things about this smoky bean chilli is how versatile it is. Serve it with rice for a classic dinner, spoon it into wraps or fajitas, pile it over a baked potato, or enjoy it as a warming lunch with crusty bread. It also makes an excellent filling for meal prep bowls, especially when paired with salad, avocado, sweetcorn or roasted vegetables.
Beans are a brilliant cupboard ingredient because they are affordable, convenient and nourishing. Tinned beans make this recipe especially quick, as they only need to be drained, rinsed and added straight to the pan. They bring plant-based protein, fibre and a satisfying bite, making this vegan chilli filling without being heavy.
The secret ingredient is cocoa powder. It does not make the chilli taste like chocolate; instead, it adds depth and richness to the sauce. Used in a small amount, cocoa gives the finished dish a rounded, savoury flavour that works beautifully with smoky spices and tomatoes.
This recipe also freezes well, so it is ideal for batch cooking. Make a large pan, divide it into portions and freeze for easy future meals. After defrosting, taste and adjust the seasoning if needed, as spices can sometimes become a little softer after freezing.
📝 What You Need
Ingredients
Tinned beans: This recipe uses borlotti beans, cannellini beans and kidney beans. They each bring a slightly different texture, which makes the chilli more interesting and satisfying. If you do not have these exact beans, use whatever tinned beans you have available. A tin of lentils can also be used as a substitute for one of the bean varieties.
Passata: Passata creates a smooth, thick tomato sauce that coats the beans beautifully. If you prefer a chunkier chilli, tinned chopped tomatoes can be used instead.
Stock cube: A vegetable stock cube works well here. A meat-free beef-style stock cube can also add extra savoury depth, but use whichever plant-based stock cube you like.
Spices: Ground cumin, smoked paprika, chilli powder and dried oregano give this chilli its warm, smoky flavour. You can adjust the chilli powder depending on how mild or spicy you want the finished dish to be.
Cocoa powder: Cocoa is used in a small quantity to enrich the sauce. It should not dominate the dish; it simply adds a deeper, more rounded flavour.
Brown sugar: A teaspoon of brown sugar balances the acidity of the tomatoes and helps bring the sauce together.
👩🏽🍳 How to Make Your 3 Bean Chilli
For the complete printable recipe with exact quantities and step-by-step instructions, see the recipe card below.
Peel and finely slice the red onion. Deseed and slice the red pepper, then peel and crush the garlic. Warm the olive oil in a large deep frying pan or casserole dish and cook the onion, pepper and garlic gently until they begin to soften.
Deseed and chop the red chilli, then add it to the pan with the cumin, smoked paprika and chilli powder. Cook for another minute or two so the spices release their aroma. Drain and rinse the borlotti beans, cannellini beans and kidney beans, then stir them into the pan.
Pour in the passata, then add water to the empty bottle or carton until it is about halfway full and pour that into the pan as well. Stir in the stock cube, dried oregano, cocoa powder and brown sugar. Season with salt and black pepper, bring to the boil, then reduce to a simmer and cook until thick and rich.
🔪 Top Tips & FAQs
Adjust the spice level: For a milder 3 bean chilli, leave out the fresh chilli and reduce the chilli powder to half a teaspoon. For more heat, add extra chilli powder or use a hotter fresh chilli.
Check the consistency: If the chilli becomes too thick before the cooking time is up, add a splash of water. If it looks too loose, let it simmer uncovered for a few extra minutes until the sauce thickens.
Let the flavours develop: This chilli tastes great straight away, but the flavour can become even deeper after a day in the fridge. It is a good choice for make-ahead lunches and dinners.
Yes. This chilli freezes very well. Let it cool completely, then portion it into airtight containers or freezer bags. When ready to eat, defrost thoroughly and reheat until piping hot. Taste before serving and adjust the seasoning if needed.
Stored in airtight containers, this 3 bean chilli will keep in the fridge for 3 to 4 days. It is excellent for leftovers because the flavours have time to mellow and develop.
🍽 If You Liked That…
You may also enjoy these easy vegan meal ideas:
-
Quick Chilli with Baked Beans
-
Black Bean Chilli with Chipotle Paste
-
Homemade Vegan Ice Lollies
-
Rich Lentil Ragù with Red Wine
📖 Recipe
Smoky 3 Bean Chilli
Ingredients
- 1 large red onion
- 1 red pepper
- 3 cloves garlic or 2 teaspoons ready-chopped garlic or garlic purée
- 2 tablespoons olive oil
- 1 red chilli
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder or ½ teaspoon for a milder chilli
- 400 g tin borlotti beans
- 400 g tin cannellini beans
- 400 g tin kidney beans
- 600 g passata
- 1 stock cube vegetable or meat-free beef-style
- 1 teaspoon dried oregano
- 2 teaspoons cocoa powder
- 1 teaspoon brown sugar light brown or demerara sugar
Instructions
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Peel and finely slice the onion. Deseed and slice the pepper. Peel and crush the garlic cloves.
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Heat the olive oil in a large, deep frying pan or casserole dish. Add the onion, pepper and garlic, then cook gently for 3 to 4 minutes until they begin to soften.
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Deseed and chop the chilli. Add it to the pan with the cumin, smoked paprika and chilli powder. Cook for another minute or two, stirring well.
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Drain and rinse the borlotti beans, cannellini beans and kidney beans, then add them to the pan. Pour in the passata, then add about 300 ml water.
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Stir in the stock cube, oregano, cocoa powder and brown sugar. Season well with salt and black pepper.
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Bring to the boil, then reduce the heat and simmer for 20 minutes, or until the chilli has thickened into a rich stew. Taste, adjust the seasoning and serve.
Notes
For a milder chilli: Leave out the fresh chilli and use ½ teaspoon chilli powder.
For a thicker sauce: Simmer uncovered for a few extra minutes. If the sauce becomes too thick, add a splash of water.
For freezing: Cool completely, portion into airtight containers and freeze. Defrost fully before reheating.
Nutrition
Serving: 1 portion | Calories: 333 kcal | Carbohydrates: 54 g | Protein: 15 g | Fat: 9 g | Fibre: 15 g | Sugar: 13 g
Free 4-Week Vegan Meal Plan
A simple meal plan can make vegan cooking easier, especially when you want quick dinners, organised shopping and plenty of variety throughout the week.
Don’t Want to Miss a Thing?
Save this smoky 3 bean chilli for an easy vegan dinner, batch-cook it for the freezer, or enjoy the leftovers for lunch the next day.
For more quick and easy vegan cooking inspiration, keep building your collection of simple plant-based recipes that use everyday ingredients.
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