Mary Berry Bean Chilli

5 from 2 votes

Calories: 434.1kcal|Fat: 9.82g|Carbohydrates: 96.74g|Protein: 30.22g | 55

recipe ingredients tips storage-tips

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Enjoy the hearty Veg Mary Berry's mixed bean chilli with kidney, black beans and chickpeas, perfect for a satisfying Mexican-style dinner. Simple, filling, and full of flavor

You know that feeling of cozy comfort when you dig into a big bowl of spicy chili? I’m all about that, but I like to keep things veggie during the week. My usual go-to is quorn and sweet potato chilli, but I decided to switch things up with beans this time – they’re my favorite part of a meaty chili!

And let me tell you, it turned out amazing! The sauce was rich, spicy, and packed with flavor, especially with those roasted red peppers thrown in. We ended up serving it in wraps, but honestly, it would be just as delicious over rice or piled high on top of nachos.

Why you’ll like it

This chilli is packed with fibre-filled beans, making it a healthy family favourite.
Plus, it’s vegan, so everyone can enjoy it! And since it’s gluten-free and dairy-free, it’s perfect for those with dietary restrictions.
Best part? It’s incredibly versatile – serve it up in wraps, over rice, or any way you like.
Perfect for meal prep too!
The addition of red pepper, mango chutney, and sweetcorn adds a unique twist to the traditional chilli recipe.

Mary Berry Vegetarian Chilli Recipe with Mixed Beans

5 from 2 votes

Author Caroline Sciberras

Servings 6

Calories 434.1

Prep Time 10

Cook Time 45

Total Time 55

Fat: 9.82g|Carbohydrates: 96.74g|Protein: 30.22g

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Description

Enjoy the hearty Veg Mary Berry's mixed bean chilli with kidney, black beans and chickpeas, perfect for a satisfying Mexican-style dinner. Simple, filling, and full of flavor

Ingredients

2 tablespoons olive oil
1 large onion finely chopped
1 red pepper deseeded and finely diced
2 garlic cloves finely grated
1 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon sweet smoked paprika
¼ teaspoon hot chilli powder
800 g (2 tins) mixed beans drained and rinsed
400 g (1 tin) chopped tomatoes
500 grams (1 pound 2 ounces) passata
300 millilitres (½ pint) vegetable stock
1 tablespoon tomato purée
1 tablespoon mango chutney
1 tin (198 grams ) sweetcorn drained
small bunch of coriander leaves chopped

Instructions

In a deep, lidded frying pan, heat the oil over high heat. Add the onion and pepper, frying for 3–4 minutes. Add the garlic and spices, and fry for 10 seconds.
Add the beans, chopped tomatoes, passata, stock, purée, and mango chutney.
Season with salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer for approximately 40 minutes.
Check the seasoning and add the sweetcorn and coriander, stirring well.
Serve the hot chilli with rice, and if desired, top it with grated cheese, soured cream, and guacamole (refer to page 37 of Mary Makes It Easy).

Mary’s Tips: The chilli can be prepared up to 8 hours ahead and reheated. However, it is not suitable for freezing.

Tips & Tricks

If you prefer a smoother consistency, use a blender or immersion blender to partially blend the chilli.

Variations & Ingredient Substitutions

VARIATIONS

Add a can of kidney beans or black beans for additional protein and texture.
For a vegan version, omit the cheese and soured cream toppings and serve with vegan sour cream or avocado slices.
Experiment with different spices such as chipotle powder or smoked paprika for a smoky flavour.
Try adding a splash of lime juice or a dollop of Greek yoghurt for a tangy twist.

INGREDIENT SUBSTITUTIONS

Olive oil: Canola oil, vegetable oil, or any neutral-flavored oil will work just fine.
Onion: Shallots or leeks are great alternatives to onion.
Red pepper: Orange or yellow bell peppers can be used instead of red pepper for a different flavour.
Spices & Herbs: This chilli gets its amazing flavour from garlic, chilli powder, smoked paprika and mango chutney. Feel free to add dried oregano and chipotle paste for a flavour explosion! Use parsley or cilantro as an alternative to fresh coriander.
Mixed beans: Use kidney beans, black beans, or chickpeas if you don’t have mixed salad beans.
Chopped tomatoes: Crushed tomatoes or tomato sauce work just as well as chopped tomatoes.
Passata: Dilute tomato puree or tomato sauce with water for a passata substitute.
Vegetable stock: Chicken stock or beef stock can replace vegetable stock if needed.
Tomato purée: Ketchup or tomato sauce can be used instead of tomato purée.
Sweetcorn: Frozen or fresh corn kernels can be used if you don’t have canned sweetcorn.

Storing the Vegetarian Mixed Bean Chilli

STORAGE

Leftovers: Store any leftover chilli in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat it on the stovetop or in the microwave until heated through before serving.
Freezing: You can also freeze the chilli in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.

MAKE AHEAD

The chilli can be prepared up to 8 hours ahead and reheated.

How to Serve Mary Berry Bean Chilli?

Mary Berry’s Mixed Bean and Red Pepper Chilli is undoubtedly one of my weekday favourites. I love serving it over fluffy rice to savour all those amazing flavours. And for that extra touch of indulgence, I always sprinkle some grated cheese, add a dollop of soured cream, and spoon on some guacamole. The combination of creamy and tangy toppings amps up the spiciness of the chilli. Plus, it’s so versatile – I’ve used it as a filling for tacos, and burritos, and even as a topping for baked potatoes. Trust me, you’re in for a treat!