Dinner

Bean & Pepper Chilli Recipe

Name: Bean & Pepper Chilli Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 350g peppers, deseeded and sliced; 1 tbsp ground cumin; 1 tbsp chilli powder; 1 tbsp sweet smoked paprika; 400g can kidney beans in chilli sauce; 400g can mixed beans, drained; 400g can chopped tomatoes; rice, to serve (optional)

ByJake Silas January 17, 2026January 17, 2026

Jump to Recipe

Introduction

This hearty bean and pepper chilli is a flavorful, vegetarian-friendly dish perfect for any day of the week. Packed with spices and a variety of beans, it offers a comforting and satisfying meal that’s easy to prepare.

A white bowl filled with a base layer of fluffy white rice, topped with a colorful vegetable stew. The stew has pieces of red kidney beans, sliced red and yellow bell peppers, and corn in a rich, dark red sauce. The bowl is placed on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 onion, chopped
350g peppers, deseeded and sliced
1 tbsp ground cumin
1 tbsp chilli powder
1 tbsp sweet smoked paprika
400g can kidney beans in chilli sauce
400g can mixed beans, drained
400g can chopped tomatoes
Rice, to serve (optional)

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Add the chopped onion and sliced peppers, cooking for about 8 minutes until softened.
Step 2: Stir in the ground cumin, chilli powder, and sweet smoked paprika. Cook for 1 minute to release the spices’ aromas.
Step 3: Add the kidney beans in chilli sauce, mixed beans, and chopped tomatoes to the pan. Bring everything to a boil.
Step 4: Reduce the heat to low and simmer the chilli for 15 minutes, or until it thickens. Season to taste and serve hot with rice if desired.

Tips & Variations

For extra depth of flavor, add a splash of smoked paprika or a dash of soy sauce during cooking.
Try adding corn or sweet potato cubes for a different texture and sweetness.
If you prefer more heat, increase the chilli powder or add a chopped fresh chilli.
Serve with sour cream or grated cheese to mellow the spice and add creaminess.

Storage

Store leftover chilli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This chilli also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a layer of plain white rice at the bottom, topped with a colorful mix of cooked kidney beans, corn, and sliced red and yellow bell peppers in a thick red sauce. The dish shows a mix of soft textures from the beans and peppers, with the rice looking fluffy. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook dried beans thoroughly before adding them to the recipe. This will add extra time but can enhance texture and flavor.

Is this recipe vegan-friendly?

Yes, this bean and pepper chilli is naturally vegan if served without cheese or sour cream. It’s a great plant-based meal option.