Recipe: Chipotle Bean and Sweetcorn Chilli



Chipotle Bean and Sweetcorn Chilli

Super quick to make, delicious and nutritious!  You won't miss the meat at all!  I like to serve this either with roasted sweet potato wedges or rice and a good dollop of greek yoghurt and homemade guacamole.  Yummy!

Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 400 g passata
  • 1 medium onion
  • 2 cloves garlic
  • 2 heaped tsp chipotle paste
  • 1/4 tsp cinnamon
  • 1 tsp mixed herbs
  • 400 g kidney beans
  • 400 g black beans
  • 300 g haricot beans
  • 150 g tin sweetcorn
  • Salt and pepper to taste
  • 1 tbsp olive oil


  1. Fry the onion in the olive oil for 5 minutes until soft.  Add the garlic and fry for another minute.

  2. Add the chipotle paste, passata, cinnamon and mixed herbs and stir.

  3. Drain and rinse the kidney beans, black beans, haricot beans and add to the pan with the sweetcorn.  Stir again again and cook for 10-15 minutes until the beans are cooked through.

  4. Serve with rice or sweet potato wedges, greek yoghurt and guacamole.

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