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Mexican Chilli Beans (Ve)

Updated: Jul 31, 2018

Option to serve with soured lime cream (see below)


1 x 400g tin pinto beans, 1 x 400g borlotti beans, and 1 x 400g kidney beans in chilli sauce.

2 tablespoons olive oil

1 large onion chopped

2 cloves garlic chopped

2 red chillis deseeded and chopped (take seeds out if prefer a less vigorous heat)

½ teaspoon chilli powder

2 whole tomatoes chopped

1 tablespoon treacle

2 teaspoons ground cumin

1 can of chopped tomatoes

1 pint vegetable stock (ensure Vegan friendly stock cubes used - see note below and see Tips)

According to Vegan Store Cupboard, the following products are vegan friendly:

  • Kallo Organic Vegetable Stock Cubes, Kallo Yeast Free Stock Cubes, Kallo Low Salt Stock Cubes.

  • Marigold Organic Yeast Free Vegetable Bouillon Cubes

  • Sainsbury's Basics Vegetable Stock Cubes.

Serves 4-6


Fry the onions to soften, add the garlic, spices and chillis, and cook a little to soften but not brown.

Then add all the beans, along with the chopped fresh tomatoes and the chopped tinned tomatoes, plus the treacle and the veg stock. Simmer until the flavours have blended and the beans are cooked.

To serve:

Grated zest of 1 lime

1 tablespoon of fresh coriander chopped

150ml/1/4 pint of soured cream.

Inspired by Leiths Vegetarian Bible by Polly Tyrer

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