Three Bean Chilli Recipe

three bean chilli

What is a three bean chilli?

This three bean chilli recipe is a vegetarian and vegan alternative to traditional beef chilli. It features a Mexican inspired bean mix of haricot beans, pinto beans and red kidney beans along side fresh red chilli’s. This three bean chilli recipe goes really well on top of a baked potato or served with rice. Its great for those cold winters days, on which you just cant warm up! This three bean chilli recipe is made in a slow cooker so you can put it on in the morning and get on with your day, no slaving over the stove today! This recipe creates 4 portions at 210 calories each.

Do you have a diet restriction?

This three bean chilli is:

  • Vegan
  • Vegetarian
  • Gluten free
  • Dairy free
  • Nut Free
  • Low GI
  • Syn Free
  • Low Fat
  • Ultra Processed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1: Prepare your ingredients

Firstly, we need to prepare the veg for this recipe. The thing I love about slow cooker recipes is you can just chuck it all in at once, no adding things at different times or even having to set a timer at all. Chop your onions, carrot, peppers and chilli. Dump it all into your slow cooker.

three bean chilli

An important note about the chilli!

A note about the chilli: This recipe calls for 60g worth of mild red chillies. I have come to realise that you can buy the same chillies in the same quantity however they have varying intensities of spice. I recently used the exact same weight of chillies to make a chicken arrabbiata and found there was barely any noticeable spice, on that occasion 60g = 2 chillies however for this three bean chilli recipe, 60g= 5 much smaller chillies. This three bean chilli was much spicier than the chicken Arrabbiata I made recently so a word of warning is necessary. If you aren’t a lover of heat I would air on the side of caution. You could always use less fresh chilli and then add dried chilli in later if the spice is not hot enough. Likewise, if you love things super spicy then you can add extra chilli powder or chilli flakes in to taste later.

Step 2: Continue adding ingredients to slow cooker

On top of your vegetables add 2 drained tins of mixed Mexican beans, if this type of bean mix isn’t available for you then use 160g cooked weight of haricot, pinto and red kidney beans. Also add 1 tin of chopped tomatoes and all of your spices.

three bean chilli

Step 3: Turn the slow cooker on and relax

Mix well and cook your three bean chilli on high for 4-6 hours. If you are using a Ninja multicooker like me, you may need to add an extra couple of hours onto the cook time as ninja’s only heat from the bottom and not the sides, like a traditional crockpot, alternatively, you can preheat your slow cooker using the sauté function.

Can I use different beans?

Of course! You can use any beans you would like, you could even experiment with adding in other pulses like lentils. Alternatively if you are not specifically looking for a vegan/vegetarian option you could make a traditional beef chilli by swapping the beans for browned, extra lean beef mince.

Can I reheat three bean chilli?

You definitely can reheat this recipe. This recipe lasts well for up to a week in the fridge but its much tastier reheated. Pop a portion into a bowl, cover and microwave for 4-5 minutes before serving.

Can I freeze this recipe?

Yes. I use this recipe for batch cooking all the time, I’ll make up a big load, portion it into containers and freeze ready to defrost and reheat as needed.

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three bean chilli

Three Bean Chilli Recipe

HealthyHeartyWholesome
This three bean chilli recipe is a vegetarian and vegan alternative to traditional beef chilli. It features a Mexican inspired bean mix of haricot beans, pinto beans and red kidney beans along side fresh red chilli's. This three bean chilli recipe goes really well on top of a baked potato or served with rice. Its great for those cold winters days, on which you just cant warm up! This three bean chilli recipe is made in a slow cooker so you can put it on in the morning and get on with your day, no slaving over the stove today! This recipe creates 4 portions at 210 calories each.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dinner, Main Course
Cuisine American, British, Mexican
Servings 4
Calories 210 kcal

Equipment

  • 1 slow cooker

Ingredients
  

  • 3 tins mixed beans (approx 900g)
  • 1 onion
  • 2 large carrots
  • 1 red pepper
  • 1 tin chopped tomatoes 400g
  • 2 red chillis depending on taste
  • 2 tbsp tomato puree
  • 1 tsp cumin
  • 2 tsp paprika
  • 1 tsp ground coriander

Instructions
 

  • Chop all veg and put it in the slow cooker.
  • Add 2 tins of mixed beans and 1 tin of chopped tomatoes.
  • Add in all seasonings and cook on high for 4-6 hours.
  • Serve with rice or over a baked potato.

Notes

Please see the full blog post above for more detailed instructions and pictures.
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