A delicious vegetarian family dinner ready in just 10 minutes; Smoky Bean Chilli!
Quick meals don’t have to lack flavour or nutrition. We sometime think that home cooking has to take a long time and be complicated.
Not for me! This Veggie Bean Chilli is packed full of delicious smoky chipotle flavour and takes just 10 minutes to make!
TIME SAVING COOKING HACKS
They key to my 10 minute meals is using frozen basics like onions and garlic. It saves you time peeling and chopping, simply add straight from the freezer to the pan.
I also used some chipotle paste from a jar. This will add a tonne of flavour to the chilli but doesn’t require hours and hours of cooking.
STORAGE INSTRUCTIONS
Leftovers can be kept in a container in the fridge for up to 2 days and reheated in the microwave or on the hob.
This recipe can also be frozen in a freezer bag or container. Defrost in the fridge overnight and reheat in the microwave or on the hob.
If you try making my 10 Minute Veggie Bean Chilli please do leave a star rating and comment below and share your pictures with me on Instagram. I always love to see your creations!
You can also watch my video showing my 4 favourite 10 minute meal ideas below.
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10 Minute Meal – Smoky Bean Chilli
Prep Time: 1 min- Cook Time: 9 mins
- Total Time: 10 minutes
Yield: 4 1x
Category: Main Meal
Cuisine: Mexican
Print Recipe
Pin RecipeDescription
A delicious vegetarian family dinner ready in just 10 minutes; Smoky Bean Chilli!
Ingredients
- 0.5 tbsp oil
- frozen onions (the equivalent of 1 medium onion)
- frozen garlic (the equivalent of 1 garlic clove)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp chipotle chilli paste
- 1 tin tomatoes
- 1 tin black beans, drained
- 1 tin kidney beans, drained
- 100g frozen peas and corn
- To serve: tortilla chips, sour cream, grated cheese, coriander, lime
Instructions
- Add the oil, onions and garlic to a pan on the hob and fry on high for 1 minute.
- Add the cumin, paprika and chipotle paste and mix well, cooking for another minute.
- Add the tinned tomatoes, black beans and kidney beans and mix.
- Simmer on high for 5 minutes.
- Add the peas and corn and cook for another 2 minutes.
- Serve with tortilla chips and toppings of your choice.
Notes
Leftovers can be kept in a container in the fridge for up to 2 days and reheated in the microwave or on the hob.
This recipe can also be frozen in a freezer bag or container. Defrost in the fridge overnight and reheat in the microwave or on the hob.
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Sarah R says
This recipe really does only take 10 mins, such a good midweek/easy meal for the kids and healthy
★★★★★
Vicky says
Glad you find this a quick and simple recipe Sarah, Enjoy !
Frances says
We tried this recipe over the weekend as we had most of the ingredients already in the freezer/cupboard. Can’t believe how easy it is. Will be making. this again!
★★★★★
Nina says
Tried this with my own fussy eater and she loved it. We substituted the beans for Quorn mince because she’s sensory and can’t abide texture of beans, but it worked just as well. Served with onion and garlic dip, cheese and nachos. I think for me next time I’ll slice some avocado on top too.
★★★★