Hearty Winter Bean Chilli

When the winter chill sets in, there’s nothing quite like a bowl of hearty, warming chilli to comfort the soul. I’m excited to share our delightful Winter Bean Chilli recipe with you, a wholesome blend of protein-rich beans and a rainbow of vegetables that create a dish brimming with flavours and nutrients. Not only is this chilli satisfying and delicious, but it’s also a stellar example of plant-based comfort food at its finest.

The Plant-Based Power of Beans:

Beans are a nutrition powerhouse. They’re packed with protein, fibre, and a myriad of vitamins and minerals, making them a fantastic meat alternative in plant-based diets. This winter chilli showcases a mix of kidney beans, black beans, and cannellini beans – but the beauty of this recipe is its versatility. Feel free to mix and match with your favourite beans or what you have on hand.

Hearty Vegetables for Nutrient Density:

A host of vibrant vegetables like bell peppers, carrots, and courgette not only add a wonderful texture and flavour to this chilli, but they also up the nutrient ante. Remember, the more colours in your pot, the broader the range of nutrients you’re consuming.

The Allure of Comfort Food:

There’s a universal appeal to comfort food. It warms us from the inside out, making us feel loved and well-cared for. This winter bean chilli captures the essence of comfort food without any guilt. It’s hearty, satisfying, and just what you need after a day in the cold.

Customisable to Suit Your Preferences:

This chilli is not only delicious but also highly customisable. Throw in any vegetables you have in the fridge that need using up, or add cooked quinoa for an extra protein kick. Serve it over a bed of rice or with a side of crusty bread for a filling meal.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves, garlic minced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 carrots, diced
• 1 courgette, diced
• 2 tsp chilli powder
• 1 tsp cumin
• 1 tsp paprika
• 1 can 400g chopped tomatoes
• 2 cans 400g mixed beans such as kidney beans, black beans, cannellini beans, drained and rinsed
• 500ml vegetable stock
• Handful of spinach
• salt and pepper to taste

Instructions

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and aromatic.
• Add in the diced bell peppers, carrots, and courgette. Cook until they begin to soften, about 5-7 minutes.
• Stir in the chilli powder, cumin, and paprika, ensuring the vegetables are well coated in the spices.
• Pour in the chopped tomatoes, mixed beans, and vegetable broth. Bring the mixture to a simmer.
• Lower the heat and let your chilli cook for about 20-30 minutes, or until it thickens to your preferred consistency.
• Season with salt and pepper according to your preference and stir through the spinach. Serve hot with rice, garnished with your favourite toppings like fresh coriander, avocado slices, or a dollop of vegan sour cream.

Tips

• This chilli becomes even more flavourful the day after it’s cooked, making it perfect for meal prep.
• You can easily customise this recipe by adding other vegetables you have on hand, such as sweet corn or mushrooms.
• For an extra protein kick, consider adding some cooked quinoa or lentils into the mix.
• Serve this chilli with a side of crusty bread or over a bed of steamed rice for a satisfying meal.

Whether you’re a seasoned vegan, a flexitarian, or just someone who loves good food, our winter bean chilli is a recipe worth trying. It’s a tribute to how nourishing, satisfying, and flavourful plant-based eating can be. As the days get shorter and the weather gets colder, let this chilli be the comforting bowl of warmth that you look forward to at the end of the day. Enjoy!

Print Recipe

Winter Chilli

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Main Course

Cuisine: American, Mexican

Diet: Vegan, Vegetarian

Keyword: black beans, chilli, stew, winter

Servings: 4 servings

Ingredients

• 2 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 1 red pepper diced
• 1 green pepper diced
• 2 carrots diced
• 1 courgette diced
• 2 tsp chilli powder
• 1 tsp cumin
• 1 tsp paprika
• 1 400g chopped tomatoes
• 2 400g mixed beans such as kidney beans, black beans, cannellini beans, drained and rinsed
• 500 ml vegetable stock
• salt and pepper to taste
• handful spinach

Instructions

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and aromatic.
• Add in the diced bell peppers, carrots, and courgette. Cook until they begin to soften, about 5-7 minutes.
• Stir in the chilli powder, cumin, and paprika, ensuring the vegetables are well coated in the spices.
• Pour in the chopped tomatoes, mixed beans, and vegetable broth. Bring the mixture to a simmer.
• Lower the heat and let your chilli cook for about 20-30 minutes, or until it thickens to your preferred consistency.
• Season with salt and pepper according to your preference and stir through the spinach. Serve hot with rice, garnished with your favourite toppings like fresh coriander, avocado slices, or a dollop of vegan sour cream.

Notes

• This chilli becomes even more flavourful the day after it’s cooked, making it perfect for meal prep.
• You can easily customise this recipe by adding other vegetables you have on hand, such as sweet corn or mushrooms.
• For an extra protein kick, consider adding some cooked quinoa or lentils into the mix.
• Serve this chilli with a side of crusty bread or over a bed of steamed rice for a satisfying meal.

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