Vegetarian chilli

I’m never sure why people diss beans and lentils, they have everything going for them. They’re tasty, cheap and highly nutritious.

A bean chilli is way more interesting and multi-dimensional than a meat one, and this one is super-speedy to make and it’s likely you have the ingredients in stock.

The ultimate in healthy convenience.

Prep time: 10 mins
Cook time: 20 mins
Servings: 2-3
Servings: 2-3


  • olive oil
  • 1 chopped onion
  • 1 clove of garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 small pepper of any colour, deseeded and chopped
  • 2 heaped teaspoons of smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon of sugar
  • can of chopped tomatoes
  • sea salt to taste
  • 2 tablespoons of tomato puree
  • can of mixed beans, drained and rinsed (about 400g)
  • feta cheese, crumbled, to serve (if not vegan – or use vegan feta). Or have creme fraiche on the side.


Heat the oil in a large pan and fry the garlic, chilli and onions until soft, about 5 mins.

Add the chopped pepper, smoked paprika and cumin and cook for a few mins.

Add the sugar, tomatoes, puree, beans and salt. Cook for 10-15 mins.

Sprinkle with the crumbled feta to serve.

Nutrition Info

Black beans

Black beans, and beans in general, provide a superb (and inexpensive) amount of protein and fibre. A lot of the starch in black beans is ‘resistant starch’, which means it’s is not broken down in the upper digestive tract but remains intact until it reaches the lower parts, where it fuels the beneficial bacteria that live there. These bacteria are vital to good health and they need feeding!

Find your new natural

Make the easy switch to being vegetarian with our weekly Nutrition for Everyone plan.

Animals are my friends…and I don’t eat my friends.

George Bernard Shaw

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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