Vegetarian Bean & Chickpea Chilli

Servings 3
Calories 377 kcal


  • 1 tsp ghee or coconut oil
  • 1 large white onion, finely sliced
  • 1 clove garlic, finely chopped
  • 1 tbsp tomato purée
  • a large pinch of sea salt
  • a pinch of ground black pepper
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 400 g tinned chopped tomatoes
  • 140 ml vegetable stock (made with one organic stock cube)
  • 400 g tinned chickpeas, drained
  • 400 g tinned black-eyed beans, drained
  • 1 tbsp balsamic vinegar
  • 1 small handful fresh coriander, finely chopped
  • 3 tbsp sour cream (optional)
  • 40 g Cheddar cheese, grated (use dairy-free if preferred)


  • Heat the ghee/oil in a large saucepan over medium heat. Add the onion and sauté for 6-8 minutes, stirring occasionally until caramelised.
  • Add the garlic and fry for 2 minutes, stirring frequently.
  • Add the tomato purée, salt, pepper, cumin, ground coriander, and chilli powder. Stir well. Add the tinned tomatoes and stock. Stir well.
  • Increase heat and bring to a gentle simmer. Add the beans and chickpeas, stir well and simmer gently for 20 minutes, stirring occasionally.
  • Add the balsamic vinegar and fresh coriander. Stir well and add more salt and pepper, if required. Leave to stand for 5 minutes. Serve topped with cheese and sour cream.
  • Serving suggestion: Serve on a bed of steamed rice with leafy green vegetables.
  • Store any leftover chilli in an airtight container and refrigerate for 4 days or freeze on the same day.


Serves 3
Per serving:
  • 377 calories
  • 13 g fat
  • 45 g carbs
  • 20 g protein
Keyword Plant Based for Vegetarians

Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

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