A thick, smoky, deeply spiced chili built on two kinds of beans, sweet peppers, and sweetcorn in a rich tomato sauce. It is hearty and filling, served over long-grain rice and finished with soured cream, fresh coriander, and lime. The texture is substantial and the flavour layered — cumin, smoked paprika, and chilli flakes all present and distinct. A satisfying centrepiece for a casual weeknight meal.
1piece
2tbsp
4clove
400g
1piece
1piece
2tsp
2tsp
1tsp
1tsp
0.5tsp
2tbsp
800g
200ml
1tsp
0.5tsp
1tsp
400g
400g
400g
4tbsp
30g
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 4clove | — | — | |
| 4 | | 400g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 1piece | — | — | |
| 7 | | 2tsp | — | — | |
| 8 | | 2tsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 0.5tsp | — | — | |
| 12 | | 2tbsp | — | — | |
| 13 | | 800g | — | — | |
| 14 | | 200ml | — | — | |
| 15 | | 1tsp | — | — | |
| 16 | | 0.5tsp | — | — | |
| 17 | | 1tsp | — | — | |
| 18 | | 400g | — | — | |
| 19 | | 400g | — | — | |
| 20 | | 400g | — | — | |
| 21 | | 4tbsp | — | — | |
| 22 | | 30g | — | — | |
| 23 | | 1piece | — | — |
Peel the onion and discard the skin.
Yellow onion · 1 piece
Pour the olive oil into a large deep pan and set it over a medium-high heat.
Light olive oil · 2 tbsp
Tip the diced onion into the hot oil.
Crush each garlic clove with the flat of the knife and slip off the skins.
Garlic clove · 4 cloveSpoon the cooked long-grain rice into serving bowls, dividing it evenly.
Cooked long-grain rice · 400 g
Rinse the red pepper under cold running water and shake dry.
Red pepper · 1 piece
Halve, deseed and dice the rinsed red pepper into small pieces.
Add the diced red pepper to the pan with the onion and oil.
Rinse the yellow pepper under cold running water and shake dry.
Yellow pepper · 1 pieceLift the rinsed yellow pepper from the colander and place it on the chopping board.
Halve, deseed and dice the yellow pepper into small pieces.
Add the diced yellow pepper to the pan.
Stir and saute the onion and peppers over a medium heat, stirring occasionally, until they have softened and are beginning to colour.
Lift the peeled garlic cloves from the colander onto the chopping board.
Chop the peeled garlic cloves finely.
Add the chopped garlic to the softened peppers and onion.
Stir and cook for another minute until the garlic is fragrant.
Add the ground cumin to the aromatic vegetable base.
Ground cumin · 2 tspAdd the smoked paprika to the pan.
Smoked paprika · 2 tspAdd the ground coriander to the pan.
Ground coriander · 1 tspAdd the dried oregano to the pan.
Dried oregano · 1 tspAdd the chilli flakes to the pan.
Chilli flakes · 0.5 tspStir everything together and fry the spices for a minute, stirring constantly, until they are toasted and deeply fragrant.
Add the tomato puree to the toasted spice base.
Tomato purée · 2 tbspStir the puree into the spiced vegetables and cook, stirring, for two minutes until it darkens and begins to stick to the pan.
Pour the chopped tomatoes into the pan.
Chopped tomatoes · 800 gPour the vegetable stock into the pan.
Vegetable stock · 200 mlStir everything together thoroughly to combine.
Add the fine sea salt to the pan.
Fine sea salt · 1 tspAdd the ground black pepper to the pan.
Ground black pepper · 0.5 tspAdd the caster sugar to the pan.
Caster sugar · 1 tspBring the chili to a simmer, stirring, then reduce the heat so it bubbles gently.
Leave the chili to simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and the flavours have deepened.
Drain the tin of kidney beans (about 240 g drained), tip them into a colander and rinse them well under cold running water.
Tinned kidney beans · 400 gTip the rinsed kidney beans into the thickened chili sauce.
Drain the tin of black beans (about 240 g drained), tip them into the colander and rinse them well under cold running water.
Tinned black beans · 400 gTip the rinsed black beans into the pan.
Tip the sweetcorn into the colander and rinse it under cold running water.
Sweetcorn · 400 gTip the rinsed sweetcorn into the pan.
Stir everything together so the beans and sweetcorn are evenly distributed through the sauce.
Simmer the chili for a further 10 minutes until the beans are heated through and the sauce clings to them.
Ladle the chili generously over the rice in the serving bowls.
Spoon a tablespoon of soured cream on top of each bowl of chili.
Soured cream · 4 tbspScatter the chopped coriander over the cream-topped chili.
Coriander leaves · 30 gRinse the lime under cold running water and pat it dry.
Lime · 1 pieceCut the lime into 4 wedges on the chopping board.
Place lime wedges on the side of each bowl for squeezing over.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the onion and discard the skin.⏱ 20sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Dice the peeled onion into small, even pieces.⏱ 45sResultDiced onionused in step 4 |
| 3 | 2 tbsp | | Pour the olive oil into a large deep pan and set it over a medium-high heat.⏱ 5sResultLight olive oil |
| 4 | Diced onionstep 2 | | Tip the diced onion into the hot oil.⏱ 10sResultDiced onion and light olive oil |
| 5 | 4 clove | | Crush each garlic clove with the flat of the knife and slip off the skins.⏱ 30sResultPeeled garlic clovesused in step 15 |
| 6 | 400 g | | Spoon the cooked long-grain rice into serving bowls, dividing it evenly.⏱ 10sResultCooked long-grain rice |
| 7 | 1 piece | | Rinse the red pepper under cold running water and shake dry.⏱ 30sResultRinsed Red Pepper |
| 8 | — | | Halve, deseed and dice the rinsed red pepper into small pieces.⏱ 45sResultDiced red pepper |
| 9 | Diced red pepperstep 8 | | Add the diced red pepper to the pan with the onion and oil.⏱ 10sResultDiced onion and light olive oil and diced red pepper |
| 10 | 1 piece | | Rinse the yellow pepper under cold running water and shake dry.⏱ 30sResultRinsed yellow pepper |
| 11 | — | | Lift the rinsed yellow pepper from the colander and place it on the chopping board.⏱ 5sResultRed Pepper Ready To Slice |
| 12 | — | | Halve, deseed and dice the yellow pepper into small pieces.⏱ 45sResultDiced yellow pepper |
| 13 | Diced yellow pepperstep 12 | | Add the diced yellow pepper to the pan.⏱ 10sResultDiced red pepper and diced yellow pepper mixture |
| 14 | — | | Stir and saute the onion and peppers over a medium heat, stirring occasionally, until they have softened and are beginning to colour.⏱ 8 minResultSoftened peppers and onion |
| 15 | Peeled garlic clovesstep 5 | | Lift the peeled garlic cloves from the colander onto the chopping board.⏱ 5sResultRinsed yellow pepper |
| 16 | Rinsed yellow pepperstep 15 | | Chop the peeled garlic cloves finely.⏱ 30sResultChopped yellow pepper |
| 17 | Chopped yellow pepperstep 16 | | Add the chopped garlic to the softened peppers and onion.⏱ 10sResultChopped yellow pepper and softened peppers and onion |
| 18 | — | | Stir and cook for another minute until the garlic is fragrant.⏱ 1 minResultAromatic vegetable base |
| 19 | 2 tsp | | Add the ground cumin to the aromatic vegetable base.⏱ 5sResultAromatic vegetable base and ground cumin |
| 20 | 2 tsp | | Add the smoked paprika to the pan.⏱ 5sResultAromatic vegetable base and ground cumin and smoked paprika |
| 21 | 1 tsp | | Add the ground coriander to the pan.⏱ 5sResultAromatic vegetable base and ground cumin mixture |
| 22 | 1 tsp | | Add the dried oregano to the pan.⏱ 5sResultAromatic vegetable base and ground cumin mixture |
| 23 | 0.5 tsp | | Add the chilli flakes to the pan.⏱ 5sResultAromatic vegetable base and ground cumin mixture |
| 24 | — | | Stir everything together and fry the spices for a minute, stirring constantly, until they are toasted and deeply fragrant.⏱ 1 minResultToasted spice base |
| 25 | 2 tbsp | | Add the tomato puree to the toasted spice base.⏱ 5sResultToasted spice base and tomato purée |
| 26 | — | | Stir the puree into the spiced vegetables and cook, stirring, for two minutes until it darkens and begins to stick to the pan.⏱ 2 minResultDeepened tomato base |
| 27 | 800 g | | Pour the chopped tomatoes into the pan.⏱ 10sResultDeepened tomato base and chopped tomatoes |
| 28 | 200 ml | | Pour the vegetable stock into the pan.⏱ 10sResultDeepened tomato base and chopped tomatoes and vegetable stock |
| 29 | — | | Stir everything together thoroughly to combine.⏱ 20sResultCombined chili sauce |
| 30 | 1 tsp | | Add the fine sea salt to the pan.⏱ 5sResultCombined chili sauce and fine sea salt |
| 31 | 0.5 tsp | | Add the ground black pepper to the pan.⏱ 5sResultCombined chili sauce and fine sea salt and ground black pepper |
| 32 | 1 tsp | | Add the caster sugar to the pan.⏱ 5sResultCombined chili sauce and fine sea salt mixture |
| 33 | — | | Bring the chili to a simmer, stirring, then reduce the heat so it bubbles gently.⏱ 3 minResultSimmering chili base |
| 34 | — | | Leave the chili to simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and the flavours have deepened.⏱ 20 minResultThickened chili sauce |
| 35 | 400 g | | Drain the tin of kidney beans (about 240 g drained), tip them into a colander and rinse them well under cold running water.⏱ 30sResultRinsed kidney beans |
| 36 | Rinsed kidney beansstep 35 | | Tip the rinsed kidney beans into the thickened chili sauce.⏱ 10sResultThickened chili sauce and rinsed kidney beans |
| 37 | 400 g | | Drain the tin of black beans (about 240 g drained), tip them into the colander and rinse them well under cold running water.⏱ 30sResultRinsed Black Beans |
| 38 | Rinsed Black Beansstep 37 | | Tip the rinsed black beans into the pan.⏱ 10sResultRinsed black beans and thickened chili sauce and rinsed kidney beans |
| 39 | 400 g | | Tip the sweetcorn into the colander and rinse it under cold running water.⏱ 30sResultRinsed sweetcorn |
| 40 | Rinsed sweetcornstep 39 | | Tip the rinsed sweetcorn into the pan.⏱ 10sResultRinsed black bean and rinsed kidney bean mixture |
| 41 | — | | Stir everything together so the beans and sweetcorn are evenly distributed through the sauce.⏱ 20sResultCombined bean and sweetcorn chili |
| 42 | — | | Simmer the chili for a further 10 minutes until the beans are heated through and the sauce clings to them.⏱ 10 minResultBean and sweetcorn chili |
| 43 | Bean and sweetcorn chilistep 42 | | Ladle the chili generously over the rice in the serving bowls.⏱ 20sResultCooked long-grain rice and bean and sweetcorn chili |
| 44 | 4 tbsp | | Spoon a tablespoon of soured cream on top of each bowl of chili.⏱ 10sResultCooked long-grain rice and bean mixture |
| 45 | 30 g | | Scatter the chopped coriander over the cream-topped chili.⏱ 10sResultCream and coriander topped chili |
| 46 | 1 piece | | Rinse the lime under cold running water and pat it dry.⏱ 30sResultRinsed lime |
| 47 | — | | Cut the lime into 4 wedges on the chopping board.⏱ 15sResultLime Wedges |
| 48 | Lime Wedgesstep 47 | | Place lime wedges on the side of each bowl for squeezing over.⏱ 10sResultVegetarian Chili |
| Total Time | 59 min | ||
| Nutrient | Per serving |
|---|---|
| 519kcal | |
| 18g | |
| 13g | |
| 3g | |
| 91g | |
| 19g | |
| 14g | |
| 1,805mg |
A thick, smoky, deeply spiced chili built on two kinds of beans, sweet peppers, and sweetcorn in a rich tomato sauce. It is hearty and filling, served over long-grain rice and finished with soured cream, fresh coriander, and lime. The texture is substantial and the flavour layered — cumin, smoked paprika, and chilli flakes all present and distinct. A satisfying centrepiece for a casual weeknight meal.
What you’ll doYou will build the chili in layers: first softening onion and peppers in hot oil, then frying garlic and the full spice blend until deeply fragrant, and cooking down tomato purée until it darkens and begins to catch on the pan. Chopped tomatoes and stock go in next for a 20-minute uncovered simmer to thicken the sauce, before rinsed kidney beans, black beans and sweetcorn are stirred through for a final 10 minutes. While the chili cooks you can portion the rice into bowls; everything finishes with soured cream, fresh coriander and lime wedges at the table.
