3 Bean Chilli

Ingredients

• 400 g tinred kidney beans, rinsed and drained
• 400 g tinbutter beans, rinsed and drained
• 400 gblack-eyed beans, cooked and drained
• 400 g tinchopped tomatoes
• 400 gtomato cream soup
• 250 glean mince
• 1beef bouillon cube
• to tastesalt
• 1 mediumonion, diced
• 1 tspgarlic powder
• 2 tbsptomato purée
• 1 tsppaprika
• to tastecayenne pepper
• 1courgette, chopped (or carrot)
• 1 tbspred wine vinegar (optional)
• 1 handfulparsley, chopped
• 2 tbsprapeseed oil (or vegetable or olive oil)

Instructions

1. 1

   Soften the vegetables

   Set a pan over medium heat, add the oil and heat for 2 minutes. Add the diced onion and courgette, then sweat gently until soft, keeping the heat low so they do not burn. Add the mince and stir until browned.

2. 2

   Add the tomatoes

   Stir in the chopped tomatoes, tomato soup and tomato purée until combined.

3. 3

   Simmer the sauce

   Add the beef bouillon cube, salt, paprika, garlic powder and cayenne pepper, then stir. Cook gently over low heat for 30–45 minutes, checking and stirring from time to time to prevent sticking.

4. 4

   Add the beans

   Stir all the beans into the sauce and check the salt and seasoning. Add the vinegar if using and stir again. Cook for another 10 minutes over medium heat, then take the chilli off the heat and serve with sides of your choice.

What is three-bean chilli?

Chilli is a seasoned stew associated with American cooking, often built around tomatoes, chilli spices and beans or meat. This version brings together kidney beans, butter beans and black-eyed beans, with lean mince adding another savoury element.

Three beans: their different sizes and textures make the bowl hearty and varied. A tomato cream soup is stirred into the sauce, giving this recipe a softer, more rounded tomato base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 33g protein, 62g carbs, 17g fat.

The beans and tomatoes contribute most of the carbohydrates, while the lean mince and beans provide protein. Rapeseed oil, mince and tomato cream soup contribute much of the fat; serve a moderate scoop with extra vegetables or a side salad to balance the plate.

Building the flavour base

Onion and courgette: sweat them gently in the oil until soft before adding the mince. Keeping the heat low helps them soften without catching or burning.

Mince: stir it as it browns so it cooks evenly and breaks into smaller pieces. The recipe moves on to the tomatoes once the mince has changed colour.

Getting the sauce right

Tomato mixture: combine the chopped tomatoes, tomato soup and purée thoroughly before seasoning. This gives the chilli a cohesive sauce for the beans to sit in.

Low simmer: keep the sauce at a gentle heat for 30–45 minutes and stir intermittently, especially across the bottom of the pan. If it begins to stick, lower the heat and stir more often.

When to add the beans

Beans last: add the cooked and drained beans after the sauce has simmered. This gives them time to warm through for the final 10 minutes without requiring a long cook in the sauce.

Seasoning check: taste after adding the beans, then adjust the salt and cayenne to your preference. Stir in the optional vinegar at this stage.

Choosing the heat level

Cayenne: add it according to your preference, starting modestly if you are unsure. Paprika and garlic powder season the sauce as well, so the chilli does not rely on heat alone.

Vinegar: the tablespoon of red wine vinegar is optional and goes in near the end. Leave it out if you prefer the sauce without that extra tang.

What to serve with it

Rice: spoon the chilli over rice for a filling meal that catches the tomato sauce. Bread is another simple option for serving alongside the stew.

Tacos: use the chilli as a hearty filling, keeping the sides of your choice separate so everyone can serve themselves. Scatter over the chopped parsley before serving.

Recipe notes & tips

• Keep the onion and courgette over low heat while they soften so they do not burn.
• Stir the sauce occasionally during its 30–45-minute simmer, checking the bottom of the pan.
• Use cooked, drained beans and add them only for the final 10 minutes.
• Taste before serving and adjust the salt and cayenne to suit your preference.
• Add the red wine vinegar only if you want its tang in the finished sauce.

Variations

• Use carrot: substitute chopped carrot for the courgette as suggested in the recipe.
• Change the oil: use vegetable or olive oil instead of rapeseed oil.
• Adjust the heat: vary the cayenne to make the chilli milder or hotter.
• Skip the vinegar: leave out the red wine vinegar for a less tangy sauce.
• Choose a side: serve with rice, tacos or bread, depending on how you want to make a meal of it.

Common mistakes to avoid

• High heat for the vegetables: they can burn before softening; sweat them gently over low heat.
• Leaving the sauce unstirred: it may stick to the pan; check and stir it intermittently as it simmers.
• Adding beans too early: they cook longer than needed; stir them in for the final 10 minutes.
• Over-seasoning at the start: salt and cayenne preferences vary; check the seasoning again after adding the beans.
• Skipping the mince browning: stir it until browned before adding the tomatoes and soup.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat in a pan over a gentle heat, stirring until piping hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions