Easiest Two Bean Chilli

Ingredients

• 200 g (1 cup) dried, or 2 canschickpeas
• 180 g (1 cup) dried, or 2 cansblack beans
• 2 tspoil
• ½ largered onion, sliced
• 1 clovegarlic
• 60 ml (¼ cup)tomato purée
• 2 small, or 1 largetomatoes, chopped
• 450 g (3 cups)bell peppers, in mixed varieties
• 1 earsweetcorn, kernels cut from the cob
• 15 g (1 cup)parsley, chopped
• 2 tbspgarlic powder
• 2 tbsponion powder
• 2 tbspground cumin
• As needed; 60 ml (¼ cup), 240 ml (1 cup) and 480 ml (2 cups) for the chilli, plus enough to cover dried beanswater
• to tastesalt

Instructions

1. 1

   Soak and cook

   Skip this step if using tinned beans. Otherwise, soak the chickpeas and black beans separately overnight or for at least 4 hours. The next day, cook them in a pressure cooker with enough water to cover: soaked chickpeas take 20 minutes and soaked black beans 12 minutes in an Instant Pot. Alternatively, cook them in a saucepan until soft; this takes longer.

2. 2

   Drain the beans

   Once cooked, drain the beans and set them aside.

3. 3

   Soften the aromatics

   Warm the oil in a large pot over a medium heat. Add the onion and garlic and sauté until soft and lightly browned.

4. 4

   Cook the tomato

   Stir in the tomato purée and about 60 ml (¼ cup) water. Cook for 2–3 minutes.

5. 5

   Add vegetables

   Add the tomatoes, peppers, sweetcorn and 240 ml (1 cup) water. Stir well and cook for 1–2 minutes.

6. 6

   Simmer the chilli

   Add the beans, spices, salt and a further 480 ml (2 cups) water. Cover and cook over a medium heat for 20 minutes.

7. 7

   Finish uncovered

   Uncover the pot, stir in the parsley and cook for a further 5 minutes so some of the excess water evaporates.

8. 8

   Serve the chilli

   The chilli is ready to serve.

What is two-bean chilli?

Chilli is an American dish built around beans, vegetables and spices, with many regional and household variations. This version uses chickpeas and black beans instead of meat, alongside tomatoes, peppers and corn.

The two beans give the pot a hearty base, while tomato purée and a generous blend of powdered spices build flavour without a long list of fresh ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 20g protein, 70g carbs, 9g fat.

The beans provide most of the carbohydrates, fibre and plant protein, while the oil contributes most of the fat. Peppers, tomatoes, corn and onion add further carbohydrates and natural sugars; serve with a green salad or extra vegetables to balance the plate.

Choosing the beans

Dried beans: soaking and cooking them separately gives you control over their softness, but allow time for that preparation. The recipe gives separate pressure-cooker timings for chickpeas and black beans.

Tinned beans: drain them before adding them to the chilli, and skip the soaking and cooking stage. If they are salted, taste the finished pot before adding more salt.

Building the flavour base

Onion and garlic: give them time to soften and take on a little colour before adding the tomato purée. This first sauté is the foundation for the rest of the pot.

Tomato purée: cook it briefly with the small amount of water before adding the chopped tomatoes. This lets it blend into the base rather than sit as a separate paste.

Keeping the vegetables lively

Peppers and tomatoes: the recipe uses green and yellow peppers, but other colours work too. Cut them into similarly sized pieces so they cook at much the same rate.

Sweetcorn: fresh kernels add a sweet contrast to the earthy beans and cumin. Stir the vegetables in for only 1–2 minutes before adding the beans and longer simmer.

Getting the consistency right

Covered simmer: cook the chilli for 20 minutes over a medium heat so the ingredients have time to mingle. Keep it at a steady simmer rather than a fierce boil.

Uncovered finish: the final 5 minutes help excess water evaporate. If the chilli is still looser than you like, continue cooking uncovered, stirring occasionally.

When to add the parsley

Parsley goes in at the end, followed by a short uncovered cook. This keeps its flavour fresher than adding it with the powdered spices at the start.

Give the pot a taste before serving and adjust the salt if needed, especially when using tinned beans.

What to serve with it

Serve the chilli in bowls on its own, or with rice, baked potatoes or warm flatbreads for a more substantial meal. A simple green salad can add a fresh, crisp contrast.

For a cooler topping, offer plain yoghurt or a plant-based alternative at the table. Add it just before eating rather than stirring it into the whole pot.

Recipe notes & tips

• Cook dried chickpeas and black beans separately because they need different cooking times.
• Drain tinned beans well before adding them to the pot.
• Cut the peppers into similar-sized pieces for more even cooking.
• Taste for salt after the beans have been added, particularly if they came from tins.
• Stir occasionally during the uncovered finish to prevent the chilli catching on the base.

Variations

• Change the peppers: Use any mix of pepper colours you have.
• Add heat: Include chopped chilli if you want a spicier pot.
• Use tinned tomatoes: Replace the fresh tomatoes with an equivalent amount of chopped tinned tomatoes.
• Make it smoky: Add smoked paprika alongside the listed spices.
• Choose another herb: Finish with chopped coriander instead of parsley.

Common mistakes to avoid

• Cooking the beans together: They have different timings; cook them separately until soft.
• Adding dry beans straight to the pot: Soak and cook them first, or use tinned beans.
• Skipping the tomato-purée cook: Give it 2–3 minutes with water before adding the vegetables.
• Boiling too vigorously: Keep the covered chilli at a medium, steady simmer.
• Leaving it too watery: Cook uncovered for at least 5 minutes at the end, then continue if needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a saucepan over a medium-low heat until piping hot, adding a splash of water if it has thickened.

Frequently asked questions