Bean Chilli Non Carne

A good chilli is always a crowd pleaser. This beany version we like to make is high in protein and iron and low in fat. It’s hearty, warming, comfort food that’s good for you. Great for a dinner party and easy to make a big vat of! (leftovers always taste better!) With Halloween and Bonfire night soon approaching, this is the perfect dish to warm your cockles. An excellent dish if you are hosting some friends for dinner and equally as good eaten outside around a bonfire on a jacket potato!

Even if you are making this for 2 people, I suggest making this amount (you won’t regret it), leftovers seriously taste better the next day and it means lunch is already sorted. Danny likes to have his on toast… It’s one of his favourites!

Bean Chilli Non Carne

Our take on the classic dish. A hearty bean chilli that's perfect for an Autumn evening.

Course Main Course
Cuisine Mexican
Keyword beans, chilli
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people


  • 2 tbsp Olive oil
  • 1 red onion
  • 4 cloves of garlic
  • 1 carrot
  • 1 red pepper
  • 2 tins chopped tomatoes
  • 3 tsp smoked paprika
  • 3 tsp cumin powder
  • 3 tsp cinnamon powder
  • 1 tsp chilli powder
  • 1 tin borlotti beans
  • 1 tin kidney beans
  • 1 bay leaf
  • 1 tbsp tomato purée
  • 25 grams dark chocolate check ingredients to make sure its vegan
  • 1 glass vegan red wine if you're not sure check online for vegan wines
  • 1 avocado
  • 4 tortilla wraps use wholemeal for healthier version
  • salt and pepper season to taste
  • 1 lime


  • fresh chillis to serve
  • fresh coriander to serve
  • vegan crème fraîche we use oatly
  • vegan cheese


  1. Preheat the oven to 180℃. Peel and finely dice the onion and carrot. Chop the red pepper into small chunks and thinly the slice the garlic. 

  2. Place a large, deep lidded frying pan on a medium heat and pour in the olive oil. When hot, add all the spices and stir for about a minute until they smell amazing. Add the onion and carrot to the pan and cook for 5 minutes until they start to soften, stirring frequently. Add the red pepper and garlic and cook for another couple of minutes. Pour in a glass of red wine and let the alcohol cook off and reduce by about half. (This is a great time to pour yourself a glass of wine too!) 

  3. Next, add the tins of beans and stir in, followed by the tomato purée and chopped tomatoes. Then add the dark chocolate and a generous pinch of salt and pepper and stir everything together. Bury in the bay leaf, cover with a lid and reduce the heat to a simmer for at least 30 mins, allowing the liquid to reduce by a third and to deepen and intensify the flavour. 

  4. Meanwhile, halve the avocado and carefully remove the stone. Scoop the insides into a bowl and smash up, together with a squeeze of lime, some chopped coriander (optional) and a little bit of chopped fresh chilli if desired. Set aside.

  5. Cut the tortilla’s into small triangles. Sprinkle a little smoked paprika over the top and pop them in the oven for 5-10 mins until crispy. Keep an eye on them and check every minute as they can burn quickly. 

  6. Once the chilli has been cooking away nicely for 30 minutes or more, check the seasoning and add a bit more salt or pepper if required. Turn off the heat and let sit for 5 minutes. Serve with rice or a baked potato with a dollop of guacamole on the top and the tortilla chips on the side for dipping. If desired, top with fresh chilli, coriander, vegan cheese and even vegan crème fraîche.

Recipe Notes

This chilli tastes even better the next day, so if you're just making it for 2, I suggest still making this amount and having some for lunch the next day! It will last a few days covered up in the fridge.