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Vegan Three Bean and Vegetable Chilli

A delicious, vegan chilli, loved by all the family. Absolutely packed full of vegetables to give you (almost) all of your 5-a-day in one go, and low in calories so you can have cake for pudding without feeling guilty!
Active Time: 15 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4


  • 2 tsp olive oil
  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 1 medium sweet potato - about 300g
  • A handful of green beans - about 120g
  • 2 cloves garlic
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp hot chilli powder - we like ours mild, add more chilli powder to give it more of a kick
  • ½ tsp dried oregano
  • ½ tsp instant coffee
  • 400 g can chopped tomatoes
  • 400 g mixed beans - I use the Tesco three bean salad. I've also used chickpeas which worked well
  • 1 tbsp tomato purée
  • 300 ml vegetable stock - or a vegetable stock cube and 300ml water
  • Salt and pepper


  • Finely chop the onion (1 onion)
  • Heat the olive oil (2 tsp) in a large saucepan.
  • Once the oil is hot, add the chopped onion and cook on a low heat for 5 minutes, stirring regularly.
  • While the onion is cooking, peel and finely slice the garlic (2 cloves), roughly chop the peppers (1 red, 1 green) and chop the green beans into 3 (remember to discard the nasty ends!)
  • Add the peppers, garlic, paprika (1 tsp), ground cumin (1 tsp) and hot chilli powder (½ tsp) to the pan and cook for a further 5 minutes stirring regularly.
  • While the peppers, etc. are cooking, peel the sweet potato (1 medium potato) and chop it into cubes (about 1½-2cm cubes).
  • Add the sweet potato, dried oregano (½ tsp), instant coffee (½ tsp), chopped tomatoes (400g can), tomato purée (1 tbsp) and vegetable stock (300ml, or 300ml water and a vegetable stock cube). Bring to the boil, then simmer for 20 minutes.
  • Drain the mixed beans (400g can) and add them to the pan. Simmer for a further 10 minutes.
  • Season with salt and pepper and serve.


I know the ingredients list looks long but it's basically just a pile of vegetables and some store cupboard essentials - don't be put off!
This vegan chilli is delicious by itself or served with rice.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.


Calories: 241kcal | Carbohydrates: 44g | Protein: 11g | Fat: 3g | Sodium: 506mg | Potassium: 981mg | Fiber: 12g | Sugar: 9g | Vitamin A: 6580IU | Vitamin C: 80.2mg | Calcium: 97mg | Iron: 5.4mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Main Course
Cuisine: Mexican, Vegan