plate of two bean chilli

Two bean chilli recipe


This is a simple, quick, one pot recipe that we all love. It is suitable for Vegan’s, Celiac and lactose intolerant and can be made in bulk if you have a few extra to feed. The dish is inspired by the Deliciously Ella cook book, but I have tweaked it a bit to add few more veggies to help towards your '5 A Day'.

The dish costs approx. £1.20 portion. It is high in protein and low in fat and packed with goodness. As with most of these one pot dishes you can add as many veggies as you can hide, so fussy eaters are catered for.


1 x Red Onion Chopped Finely

2 x Carrots - Grated

½ Courgette – Grated

1 Tin of Tomatoes

500g Passata

1 x Green Pepper

1 x Red Pepper

1 x Yellow Pepper

1 x Tin of Black Beans

1 x Tin of Kidney Beans

2 tbsp. Tomato Puree

1 tbsp. of Olive Oil

2 Chillies

½ tsp Cayenne Pepper


1 – Heat the oil and add the onions and chilli, cook on a low heat for about 2 mins until the onion is soft.

2 – Add the Passata, tin of tomatoes, carrots, courgette and peppers and bring to the boil.

3 – Once the pot is bubbling add the tomato puree, beans and cayenne pepper and simmer for 15 mins.

4 – While the chilli is cooking rinse the rice until the water drains clear, bring to the boil and simmer for 10-12 mins.

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