Easy 3 Bean Chilli

Serves: 4 Prep: 10_mins Cook: 1_hours


One of our favourite dishes is a bean chilli, and we think this recipe is a real winner. Nothing fancy here, just delicious, nourishing ingredients. We use our organic kidney beans, black beans and chickpeas in ours for a bit of variation, but any bean works really well! A true store-cupboard meal.


1 can of Biona Organic Red Kidney Beans, drained and rinsed

1 can of Biona Organic Black Beans, drained and rinsed

1 can of Biona Organic Chickpeas, drained and rinsed

1 tsp Biona Organic Extra Virgin Olive Oil

1 large onion, finely chopped

1 carrot, finely chopped

1 red pepper, deseeded and finely chopped

3 garlic cloves, finely chopped

A thumb sized piece of grated fresh ginger

400g tin Biona Organic chopped tomatoes

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

1 tsp paprika 

1 tsp dried oregano

1 tsp Biona Organic Lime Juice

Salt and cracked black pepper

Brown rice, plain yoghurt  and fresh coriander to serve


  1. Heat the oil in a large saucepan and add the onion, carrot and red pepper. Cook for 10 minutes on a medium heat until soft and lightly browned.
  2. Stir in the garlic, ginger and spices and cook for a further 5 minutes.
  3. Add the drained beans, chopped tomatoes and 250ml water. Simmer gently for 45 minutes, stirring from time to time.
  4. Stir through the lime juice, then season with a generous pinch of salt and pepper.Serve with cooked brown rice, if you like, and top with plain yoghurt and fresh coriander.

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