Vegan Chipotle Bean Chilli

This one-pot vegan chilli will have even the most ardent meat eater craving for more.

Serves 6

I’m not a vegan, but this dish is a favourite of mine. Chipotle paste gives this dish spice and smoke, while the beans provide a protein hit, that will keep you full for longer.

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 for Chipotle Chilli

Beans are packed with nutritious fibre and are packed full of protein, so you won’t miss the meat. My chipotle bean chilli calls for 3 specific types of beans, however, you can use whatever variety of beans suits your tastes.

The 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 of which 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.


45ml 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 Thymes, Leaves Chopped 

2 Tbsp Tomato Puree

800g Chopped Tomatoes

1 Tbsp Chipotle Paste

150ml Water

1 400g Tin of Pinto Beans, Drained

1 400g Tin of Haricot Beans, Drained

1 400g Tin of Black Beans, Drained

2 Small Tins (200g) of Sweetcorn, Drained

Juice of 1 Lime

20g Fresh Coriander

Salt/ Pepper to Taste

Tortilla Chips, to serve.

2 Avocados, chopped, to serve.


  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 and help them cook. 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 sweetcorn, and simmer uncovered for a further five minutes.
  6. Remove the chilli from the heat and stir in the lime and coriander. Season according to tastes. Serve the chilli in warm bowls, topped with chopped avocado. Make sure there are loads of tortilla chips on the side.

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