Three Bean Chilli

Three Bean Chilli
Vegan, Vegetarian, Dairy Free
Once cooled, store in an airtight container and enjoy within 3 to 5 days.

This three-bean chili is nourishing and comforting. Perfect for a cosy winter meal. Tight on time? Use canned beans instead of dry. To learn more about how to cook beans from scratch, please click here. We suggest making a batch and freezing portions for later.

Created by Amanda Williams

  • A large pan or pressure cooker


  1. Place a large pan over medium high heat, or if using a pressure cooker, switch on sauté setting. Add olive oil and onion and sauté for 5 - 7 minutes, or until browned.
  2. Once onion is browned and fragrant, add garlic, ginger, carrots, celery and all spices and herbs. Mix well and cook for another 3 minutes, stirring frequently
  3. Add canned tomatoes and beans and give it a good stir before adding water.
  4. If using a pressure cooker, turn off the sauté setting and add just over 1 litre of water, stir well so everything is evenly incorporated. Cover and set the pressure cooker on high for 30 minutes.
  5. If cooking over the stove, add 1.5 litres of water and stir before covering. Bring to a boil before reducing heat to medium and leaving the lid ajar, allowing some steam to escape to prevent it boiling over. Cook for about an hour, stirring from time to time. If during this time, liquid reduces while beans are still hard, add more water by stirring in 100ml at a time. After cooking for a full hour, beans should be soft.
  6. Serve hot with your favourite toppings. We topped it with shredded vegan cheese. Yum!
Three beans Three Bean Chilli with Cheese

Click to enlarge

19 November 2020 - 12:23pm