This Hairy Bikers 3-bean chilli is a thick, smoky one-pot recipe made with black beans, kidney beans, red lentils, and chopped walnuts. It is packed with plant protein and fibre, and the whole thing is ready in just 55 minutes. Serves 4 generously.
I make this most weeks when I want something filling without spending much. The blending trick halfway through gives it a rich, creamy texture that makes you forget it is completely meat-free.
3-Bean Chilli Ingredients
- 1 tsp olive oil
- 2 onions, finely diced
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- ½ tbsp smoked paprika
- 1 tsp ground coriander
- 1 tbsp ground cumin
- ½ tbsp chilli powder
- 2 tbsp tomato purée
- 4 garlic cloves, minced
- 2 peppers, diced
- 150g sweetcorn
- 1 × 400g tin black beans, drained and rinsed
- 1 × 400g tin kidney beans, drained and rinsed
- 90g split red lentils
- 400g tin chopped tomatoes
- 600ml vegetable stock
- 60g walnuts, chopped
- sea salt to taste
To Serve:
- squeeze of lime juice
- fresh coriander
- sliced avocado
- natural yoghurt or soured cream
How to Make 3-Bean Chilli
- Cook the onions and spices: Heat the olive oil in a large heavy-based pan over medium heat. Add the onions and cook for 4–5 minutes until softened. Stir in the oregano, both paprikas, ground coriander, cumin, chilli powder, tomato purée, and garlic. Cook for 1 minute until fragrant.
- Add the beans and vegetables: Tip in the diced peppers, sweetcorn, black beans, kidney beans, red lentils, chopped tomatoes, and vegetable stock. Stir everything together until well combined.
- Simmer with the lid on: Reduce the heat to low, cover the pan, and cook for 20 minutes. Stir occasionally to stop anything catching on the bottom.
- Blend a third of the chilli: Carefully transfer about one-third of the chilli to a blender and blitz until smooth. Pour it back into the pan. You can also use a stick blender directly in the pot.
- Add the walnuts and thicken: Stir in the chopped walnuts and let the chilli cook uncovered for another 15 minutes. This allows it to thicken up nicely.
- Season and serve: Taste and adjust the salt. Serve hot with brown rice or quinoa, topped with a squeeze of lime, fresh coriander, avocado, and a spoonful of natural yoghurt.
What Makes This 3-Bean Chilli So Good?
- Toast the spices first: Cooking the spices with the onions and garlic for a full minute before adding any liquid wakes up their essential oils. This single step creates a much deeper, smokier flavour base.
- Blend a portion for creaminess: Blitzing a third of the chilli and stirring it back in thickens the whole pot naturally. No cream or flour needed, just a smooth, rich texture.
- Walnuts add a meaty bite: The chopped walnuts give this chilli an unexpected, satisfying crunch. They add richness and make it feel more substantial than most vegetarian recipes. For a different take on meat-free chilli, try our vegetarian chilli with vegan mince.
- Stir in chocolate for extra depth: For a richer, darker chilli, add 1–2 teaspoons of cocoa powder or 20g dark chocolate during the final simmer. It rounds out the spice and adds a velvety finish without making the dish sweet.
- Double the batch for meal prep: This recipe scales up perfectly. Make a double batch and freeze individual portions for easy weeknight dinners all month.
- It tastes even better the next day: The flavours continue to develop overnight in the fridge. This makes it a perfect cook-ahead meal for busy weeks.
What Should I Serve With This?
This chilli is a full meal on its own, but sides turn it into a proper spread. Fluffy brown rice or quinoa soaks up the sauce nicely, and a jacket potato with butter works just as well for something more filling.
Top each bowl with a spoonful of natural yoghurt or soured cream, sliced avocado, and a handful of crushed tortilla chips for crunch. A simple green salad with lime dressing keeps things fresh alongside. Warm crusty bread or garlic bread is a good option if you want something to dip.
If you prefer a meat version, our classic chilli con carne is worth a try.
How Should I Store Leftovers?
Let the chilli cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days and reheats on the hob or in the microwave.
This recipe freezes brilliantly. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating thoroughly.
Nutrition Facts
- Calories: 380 kcal
- Protein: 29g
- Carbohydrates: 45g
- Fat: 11g
- Dietary Fibre: 15g
Frequently Asked Questions
Can I use tinned beans instead of cooking my own? Yes. Use one 400g tin each of black beans and kidney beans, drained and rinsed. The red lentils go in dry as they cook quickly in the liquid.
Can I make this in a slow cooker? Yes, sauté the onions and spices on the hob first, then transfer everything to a slow cooker on low for 4–6 hours. Blend a portion and add the walnuts in the last 30 minutes, or try our slow cooker chilli con carne for a meat version.
What beans work best in a three bean chilli? Black beans, kidney beans, and red lentils give the best mix of texture and colour. You could also swap in cannellini beans, pinto beans, or chickpeas depending on what you have.
Is three bean chilli healthy? Very, each serving delivers 29g of plant protein and 15g of dietary fibre with just 380 calories. It is naturally low in fat and counts towards several of your five a day.
How does this compare to a regular chilli con carne? This version swaps mince for three types of beans and lentils, making it higher in fibre and lower in fat. The walnut and blending technique give it a rich, thick texture that rivals any meat-based chilli.
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Hairy Bikers 3-Bean Chilli Recipe
Description
This thick, smoky one-pot 3-bean chilli is made with black beans, kidney beans, red lentils, and chopped walnuts. Packed with plant protein and fibre, it is budget-friendly, freezer-friendly, and ready in 55 minutes.
Ingredients
Instructions
- Heat the olive oil in a large heavy-based pan over medium heat. Add the onions and cook for 4–5 minutes until softened. Stir in the oregano, both paprikas, ground coriander, cumin, chilli powder, tomato purée, and garlic. Cook for 1 minute until fragrant.
- Add the diced peppers, sweetcorn, black beans, kidney beans, red lentils, chopped tomatoes, and vegetable stock. Stir until well combined.
- Reduce the heat to low, cover the pan, and simmer for 20 minutes. Stir occasionally.
- Transfer about one-third of the chilli to a blender and blitz until smooth. Pour it back into the pan. You can also use a stick blender directly in the pot.
- Stir in the chopped walnuts and cook uncovered for another 15 minutes to thicken.
- Season with salt to taste. Serve hot with brown rice or quinoa, topped with lime juice, fresh coriander, avocado, and natural yoghurt.
Notes
- Toast the spices with the onions for a full minute before adding liquid. This builds a deeper, smokier flavour.
- Blending a third of the chilli is the trick for a thick, creamy texture without any dairy.
- The walnuts give a satisfying crunch and make the chilli feel more filling.
- For extra depth, add 1–2 teaspoons of cocoa powder or 20g dark chocolate in the final simmer.
- This chilli tastes even better the next day, making it ideal for meal prep.
