Tomato and Bean Chilli (

Tomato and Bean Chilli (

Serves: 6

Prep: 10 min

Cook: 25 min





  • 1tsp olive oil
  • 1 onion, finely diced
  • 4 garlic cloves, sliced
  • 2 red peppers, diced
  • 1 long red chilli, finely sliced (use less for a milder flavour)
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 2tsp paprika
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins kidney beans in water, drained


Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring, for 3–5 min until browned. Add the garlic, peppers, chilli and spices and cook, stirring, for 2 min. Add the tomatoes and beans, then simmer for 15–20 min, stirring occasionally.

Serve the chilli with jacket potatoes, boiled brown rice or oven-baked potato wedges.