Mary Berry Bean Chilli Recipe

This Mary Berry Bean Chilli Recipe is a smoky and hearty recipe, which features a nutritious three-bean mix and spicy chipotle paste. It’s a healthy vegetarian dinner, ready in about 30 minutes.

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Mary Berry Bean Chilli Recipe Ingredients

• 2 tbsp oil (sunflower or olive)
• 1 white onion, diced
• 1 red pepper, deseeded and diced
• 1 medium carrot, peeled and grated
• 2 garlic cloves, minced
• 2 tbsp tomato paste (purée)
• 1 tbsp chipotle paste
• 1.5 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 0.5 tsp ground cinnamon
• 400g (14 oz) tin chopped tomatoes
• ½ tin water (use the tomato tin to measure)
• 400g (14 oz) canned pinto beans, drained and rinsed
• 400g (14 oz) canned black beans, drained and rinsed
• 400g (14 oz) canned chilli beans (kidney beans in chilli sauce)
• Salt and pepper to taste

To Serve:

• 4 tbsp sour cream
• 6 pitta breads, warmed
• 2 avocados, sliced or mashed
• Fresh coriander (cilantro), chopped

How To Make Mary Berry Bean Chilli Recipe

1. Sauté the base: Heat the oil in a large, deep pan or casserole dish over medium heat. Add the diced onion, diced red pepper, and grated carrot. Sauté the vegetables for at least 5-7 minutes, stirring frequently, until they have softened and the onion is translucent. The grated carrot adds natural sweetness and body to the sauce.
2. Add aromatics: Add the minced garlic to the pan and cook for another minute until fragrant. Be careful not to let the garlic burn.
3. Stir in spices and pastes: Add the tomato paste, chipotle paste, smoked paprika, cumin, dried oregano, and cinnamon. Stir these into the vegetables and cook for 1 minute. This “blooms” the spices, releasing their oils and deepening the flavor profile.
4. Create the sauce: Tip in the canned chopped tomatoes. Fill the empty tomato tin about halfway with water and pour this into the pan as well. Stir everything together. Let the sauce simmer gently for 5 minutes to thicken slightly. Season generously with salt and pepper to taste.
5. Add the beans: Add the drained pinto beans, drained black beans, and the entire can of chilli beans (including the chilli sauce they come in). Gently mix the beans into the tomato base.
6. Final simmer: Leave the bean chilli to simmer for another 10 minutes over low heat. This allows the sauce to become thick and rich, and ensures the beans are heated through.
7. Serve: Scatter fresh coriander over the top. Serve immediately with warm pitta breads, sliced avocado, and a dollop of sour cream to cool the spice.

Recipe Tips

• Chipotle Paste: This is the star ingredient. It provides a distinct smoky heat that mimics meat-based chillies. If you can’t find paste, you can use chipotle powder or finely chopped chipotles in adobo.
• The Cinnamon: Don’t skip the cinnamon! It might seem like a dessert spice, but in tomato-based dishes (like Greek or Mexican cuisine), it adds a warm, savory depth that makes people wonder “what is that delicious flavor?”
• Grated Carrot: Grating the carrot instead of chopping it allows it to melt into the sauce, thickening it naturally without needing flour or cornstarch.
• Chilli Beans: “Chilli beans” are usually kidney beans canned in a mild, spiced sauce. Using the sauce from this tin adds instant flavor. If you can only find plain kidney beans, drain them and add a pinch more cumin and paprika.

What To Serve With Mary Berry Bean Chilli

While rice is traditional, Mary suggests pitta bread for a fun, scooping style meal.

• Pitta Breads: Warm them in the toaster or oven.
• Tortilla Chips: For added crunch.
• Baked Potato: This chilli makes an excellent jacket potato topping.
• Guacamole: Or simply sliced avocado with lime.

How To Store Mary Berry Bean Chilli Recipe

• Refrigerate: This is a fantastic make-ahead meal. Store it in an airtight container in the fridge for up to 4 days. The flavors will continue to develop.
• Reheat: Warm gently on the stove, adding a splash of water if the sauce has become too thick.
• Freeze: Bean chilli freezes perfectly. Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.

Mary Berry Bean Chilli Recipe Nutrition Facts

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 850mg
• Total Carbohydrates: 45g
• Dietary Fiber: 15g
• Sugar: 8g
• Protein: 14g

Nutrition information is estimated per serving (without sides).

FAQs

Try More Recipes:

• Mary Berry Chilli Con Carne​ Recipe
• Mary Berry Beef Brisket Recipe
• Mary Berry 10 Minute Tomato Soup​ Recipe