This Hairy Bikers’ 3-Bean Chilli is a hearty, budget-friendly, and incredibly flavorful recipe, which is packed with fiber, protein, and a diverse range of nutrients. It’s a perfect one-pot meal for a weeknight dinner or for meal prepping, ready in about 55 minutes.
Hairy Bikers 3-Bean Chilli Recipe Ingredients
- 1 tsp olive oil
- 2 yellow onions, finely diced
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 0.5 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tbsp ground cumin
- 0.5 tbsp chilli powder
- 2 tbsp tomato paste
- 4 garlic cloves, minced
- 2 capsicums (bell peppers), diced
- 1 cup (154 g) corn
- 1.5 cups (258 g) cooked black beans
- 1.5 cups (265.5 g) cooked kidney beans
- 0.5 cup (90 g) split red lentils
- 400 g diced tomatoes
- 2.5 cups (591.47 ml) low-sodium vegetable stock
- 0.5 cup (58.5 g) walnuts, chopped
- sea salt flakes to taste
To Serve:
- squeeze of lime juice
- fresh cilantro
- sliced avocado
- soy yogurt or sour cream
How To Make Hairy Bikers 3-Bean Chilli Recipe
- Sauté Onions and Spices: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onions and cook for 4-5 minutes until they begin to soften. Add the oregano, both paprikas, coriander, cumin, chilli powder, tomato paste, and garlic. Stir and cook for 1 minute until the mixture becomes very fragrant.
- Combine Ingredients: Add the diced capsicums, corn, black beans, kidney beans, red lentils, diced tomatoes, and vegetable stock to the saucepan. Stir until all the ingredients are thoroughly combined.
- First Simmer: Reduce the heat to low, cover the saucepan, and let it cook for 20 minutes, stirring occasionally.
- Blend and Thicken: Carefully transfer about one-third of the chilli to a blender and process until smooth (or use an immersion blender directly in the pot). Pour the blended portion back into the pot.
- Final Simmer: Stir in the chopped walnuts and let the chilli cook for another 15 minutes, this time uncovered, to allow it to thicken.
- Serve: Adjust the salt to your taste. Serve the chilli hot with quinoa or brown rice, and top with a squeeze of lime juice, fresh cilantro, avocado, and a dollop of soy yogurt.
Recipe Tips
- How do you get the richest flavor? Toasting the spices with the onions and garlic for a minute before adding the liquid is a crucial step. It awakens their essential oils and creates a much deeper, more aromatic flavor base.
- What’s the secret to a creamy texture? Blending a third of the chilli and adding it back to the pot is a fantastic technique. It naturally thickens the chilli and gives it a creamy consistency without adding any dairy.
- Why add walnuts? The chopped walnuts add a wonderful, unexpected texture and a rich, “meaty” bite that makes this vegetarian chilli incredibly satisfying.
- Can I make this ahead of time? Yes, this chilli is a perfect make-ahead meal. The flavors will continue to meld and deepen as it sits in the refrigerator, making it even more delicious the next day.
What To Serve With 3-Bean Chilli
This hearty vegetarian chilli is a complete meal but is even better with a variety of toppings and sides:
- Fluffy brown rice or quinoa
- A dollop of soy yogurt, sour cream, or guacamole
- Crushed tortilla chips for crunch
- A simple green salad with a lime vinaigrette
How To Store 3-Bean Chilli
- Refrigerate: Cool the chilli completely and store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: This recipe freezes exceptionally well. Cool it down, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
3-Bean Chilli Nutrition Information
- Calories: ~380 kcal
- Protein: 29g
- Carbohydrates: 45g
- Fat: 11g
- Fiber: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. This recipe uses cooked beans. You can use canned beans (drained and rinsed) for convenience. The split red lentils are added dry as they will cook quickly in the liquid.
The heat level will depend on the strength of your chilli powder. You can easily adjust the amount to your preference. For a milder version, start with less and add more to taste.
Yes. After sautéing the onions and spices (step 1 & 2), transfer everything to a slow cooker. Cook on low for 4-6 hours. Blend a portion and add the walnuts during the last 30 minutes of cooking.
Try More Recipes:
Hairy Bikers 3-Bean Chilli Recipe
Description
A one-pot, budget-friendly, and incredibly nutritious vegetarian chilli, packed with three types of beans, lentils, and walnuts for a satisfyingly “meaty” texture.
Ingredients
Instructions
- In a large pot, sauté onions in oil. Add all the spices, tomato paste, and garlic, and cook for 1 minute until fragrant.
- Add the capsicums, corn, both types of beans, red lentils, diced tomatoes, and vegetable stock. Stir to combine.
- Cover and simmer for 20 minutes.
- Blend about one-third of the chilli until smooth and return it to the pot.
- Stir in the chopped walnuts and simmer uncovered for another 15 minutes to thicken.
- Season to taste and serve with your favorite toppings.
Notes
- Toasting the spices before adding the liquids is key to developing a deep, rich flavor.
- Blending a portion of the chilli is a great trick for creating a creamy, thick consistency without adding dairy.
- The walnuts add a wonderful texture and richness to this vegetarian dish.
- This chilli tastes even better the next day, making it perfect for meal prep.
