Go Back
chipotle bean chilli made vegan and topped with avocado and tortilla chips

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
Cook Time 25 minutes
Total Time 35 minutes
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.