Vegetarian Chilli Beans

Serves: 4 | Prep time: 10 mins | Cook time: 20 mins


  • 2 tbsp extra-virgin olive oil
  • 1 medium red onion, diced
  • 4 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 1 red chilli, chopped
  • 2 medium carrots, diced
  • 2 sticks celery, chopped
  • 1 zucchini, diced
  • 2 x 400g canned cherry tomatoes
  • 2 x 400g canned black beans, rinsed and drained
  • 1 x 400g canned cannellini beans, rinsed and drained
  • 2 cups vegetable stock or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh coriander, plus more for garnishing
  • 1 lime, juiced
  • ½ cup uncooked quinoa
  • 1 avocado, diced, to serve
  • Tortilla chips, to serve
  • Salt and pepper, to season


  1. Heat a drizzle of olive oil in a casserole dish or heavy-bottomed pot. Once the oil is hot, add the onion, garlic, chilli and spices. Allow to sautee for 2-3 minutes. Add carrot, celery, zucchini and a good pinch of salt and pepper. Cook for 3-4 minutes.
  2. Add canned tomatoes, black beans and cannellini beans, vegetable stock and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat, simmer for 15 minutes.
  3. Meanwhile, cook quinoa according to packet instructions.
  4. Optional step (recommended): transfer 1½ cups of mixture to a blender (or you can use a hand blender or potato masher) and blend until smooth. Then pour blended mixture back into pot.
  5. Add cooked quinoa to the bean mixture and squeeze in some fresh lime juice. Taste and adjust accordingly.
  6. Divide the mixture into individual bowls and serve with chopped coriander and toppings of your choice such as avocado, tortilla chips.


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