Vegan Chilli & Sour Cream



Create this easy meat-free chilli using store cupboard essentials. Our organic kidney & pinto beans, are packed with protein and high in fibre, resulting in a hearty and healthy dish. Serve alongside our vegan sour cream and fluffy rice for a delicious meal.


2 tbsp Biona Organic Extra Virgin Olive Oil

1 onion, diced

2 garlic, finely chopped

2 celery stalks, diced

1 large red bell pepper, diced

2 cans Biona Organic Chopped Tomatoes with Garlic & Oregano

250 ml vegetable stock

2 tbsp tomato puree

1 can Biona Organic Kidney Beans, drained and rinsed

1 can Biona Organic Pinto Beans, drained and rinsed

2 tsp chilli powder (adjust to taste)

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon fine grain sea salt, to taste

1/4 teaspoon ground cayenne pepper (optional!)


Cashew Sour Cream

Fresh coriander, chopped


  1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 10 minutes. Season with a pinch of salt and stir.
  2. Add the celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
  3. Now add the can of chopped tomatoes, stock, and tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the drained and rinsed beans, along with spices and salt. Simmer the mixture, uncovered, until thickened, about 15 -25 minutes.
  5. Add the cayenne if using. Taste and season with additional salt if desired.
  6. Serve with Cashew Sour Cream and garnish with fresh coriander if desired.

Join the conversation

Join the conversation


Something went wrong, please refresh the page!

amount Left for Free shipping!

You're entitled to free delivery!