The Running Chef

This one-pot plant-based chipotle bean chilli will have even the most ardent meat-eater craving for more. Chipotle paste adds spice and smoke to this dish. Beans provide a carbohydrate boost to fuel your workouts, and the ample amount of protein will keep you full for longer.

Chipotle Bean Chilli Non-Carne

Chilli is the shortened name for the popular Mexican and Texan dish, “chilli con carne”. The name translates to “chilli with meat” from Spanish. The shortened name is also a catch-all phrase for anything resembling a chilli con carne, even if it doesn’t contain meat, such as this non-carne version. 

In pre-war Texas, the dish was so ubiquitous that family-run chilli parlours were common, each claiming to have its own secret recipe. Nowadays numerous versions exist, including this one, made exclusively with beans and would likely spark some controversy.

It shocked me to learn that some do not consider kidney beans an authentic chilli ingredient. Debates rage on about whether they belong or not. One side claims they’ve been a part of modern chillis for so long that they’ve become the norm. The other side stands by their ancient beliefs in what the spicy stew known as chilli con carne can include. Red Kidney beans feature in my beef chilli, but my mum doesn’t like them, so I excluded them here.  

Ingredients

Chipotle Paste – Chipotle paste is made from Chipotle chillis, which are smoked and dried Jalapenos. The result of this process is a smoky and spicy paste which will add a kick to our filling. Most pastes usually consist of added ingredients such as onion, garlic, tomato puree, herbs, spices, and sugar. The actual variation will depend on the brand, so find one you like and enjoy.

Beans, Beans, Beans – Beans are packed with slow-releasing carbohydrates, nutritious fibre and protein. This means you won’t miss the meat while you fuel your run or recover from your workout. My chipotle bean chilli calls for three specific types of beans; however, you can use whatever variety of beans suits your taste.

Sweetcorn – I’ve got to be honest; sweetcorn’s inclusion here is simply because I love it. It also provides more carbohydrates. In addition, sweetcorn contains thiamine, also known as vitamin B1, which helps convert carbohydrates into usable energy. It also includes a small amount of protein, which adds to the overall tally in this chipotle bean chilli (17g)

Tomatoes—For this chipotle bean chilli, I’m using tomatoes in two forms: paste and tinned chopped tomatoes. Both offer a rich source of vitamin C and potassium, helping to replenish electrolytes after a gruelling run. Tomatoes also contain lycopene, which may help reduce muscle soreness. 

Herbs and Spices – Cumin, Oregano, and Chilli are a combination of spices that find their way into almost all chilli recipes. They’re also the base spices for most chilli powders, at least those that do not state what chilli the powder is derived from. 1 Tsp of Dried Thyme can replace the fresh thyme, but the fresh herb tastes better.

What to Serve with Chipotle Bean Chilli?

I like to serve my chilli with a handful of tortilla chips and some healthy, monounsaturated avocados. Sometimes, I make a quick cheese sauce to pour over the bean chilli, but that would prevent it from remaining plant-based.

You might want to serve it with rice, but I think there’s enough to go around, and rice provides more calories. However, I make rice to accompany this bean chilli when I want to load up on carbs before a long run or race. I suppose the serving suggestions are based on your goals. One thing is for sure: it’s delicious without meat.

Plant-Based Chipotle Bean Chilli

This one-pot plant-based chipotle bean chilli will have even the most ardent meat-eater craving for more. Chipotle paste adds spice and smoke to this dish, while the beans provide a carbohydrate boost to fuel your workouts, and the ample amount of protein will keep you full for longer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: American, Mexican

Calories: 391

Ingredients Method

Ingredients

  

• 45 ml Sunflower Oil
• 1 Large Onion Finely Chopped
• 3 Garlic Cloves Finely Chopped
• 2 Bay Leaves
• 2 Tsp Ground Cumin
• 2 Tsp Oregano
• 1 Tsp Smoked Paprika
• 1 Tsp Ground Coriander
• ½ Tsp Chilli Powder
• 3 Sprigs Fresh Thyme Leaves Chopped
• 2 Tbsp Tomato Puree
• 800 g Chopped Tomatoes
• 1 Tbsp Chipotle Paste
• 150 ml Water
• 1 400 g Tin of Pinto Beans Drained
• 1 400 g Tin of Haricot Beans Drained
• 1 400 g Tin of Black Beans Drained
• 2 Small Tins 200g of Sweetcorn, Drained
• Juice of 1 Lime
• 20 g Fresh Coriander
• Salt/ Pepper to Taste
• Tortilla Chips to serve.
• 2 Avocados chopped, to serve.

Method

 

1. Heat the oil in a large pot over medium heat. Gently fry the onions with the bay leaves until they begin to soften and appear translucent. A pinch of salt will help draw moisture out of the onions, allowing them to cook more evenly. Add the garlic and cook for 1 minute.
2. Stir in the cumin, oregano, smoked paprika, ground coriander, chilli powder, and thyme. Then, add the tomato puree.
3. Cook for a further minute, stirring frequently, then add the chopped tomatoes, chipotle paste, drained beans, and water.
4. Bring the mixture to a boil and reduce it to a simmer. Simmer uncovered for 20 minutes until the sauce begins to thicken and the beans are hot throughout.
5. Add the sweet corn and simmer, uncovered, for an additional 5 minutes.
6. Remove the chilli from the heat and stir in the lime and coriander—season according to taste.
7. Serve the chilli in warm bowls, topped with chopped avocado. Make sure there are loads of tortilla chips on the side.