6 Bean Chilli: The Best, (easy) Vegan Recipe
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Using different types of beans in BLW Recipes!
I love to use different beans in my recipes. They are super nutritious, packed with fibre and protein, which means this will fill your little ones up for longer.
Mixed beans are a powerhouse of nutrition, offering a plethora of health benefits.
Combining different varieties such as kidney beans, chickpeas, black eyed beans, and Adzuki beans creates a nutrient-rich blend that is both delicious and nourishing.
Packed with fibre, mixed beans promote healthy digestion, regulate blood sugar levels, and support heart health.
Moreover, they are a fantastic source of plant-based protein, making them an excellent choice for vegetarians and vegans.
These legumes are also brimming with essential vitamins and minerals like folate, iron, magnesium, and potassium, which contribute to overall well-being.
Whether enjoyed in dips, or stews, mixed beans provide a well-rounded and nourishing addition to any diet.
Not only do they have incredible health benefits, they are super cheap as well.
They are a great staple for your kitchen cupboard as you can add them to meat or they are great on their own as a plant based protein.
Beans are a true kitchen superhero when it comes to cost-effectiveness. Whether you prefer kidney beans, pinto beans, or chickpeas, these legumes pack a powerful punch of taste and nutrition without breaking the bank.
Not only are beans considerably affordable, but they also offer an incredible value for their price.
A small investment in a bag of dried beans or a tin can stretch your meals a long way, by using simple ingredients, providing a substantial source of protein, fibre, and essential vitamins and minerals.
Moreover, beans are incredibly versatile and can be used in a multitude of dishes, allowing you to create budget-friendly and nourishing meals that will keep your wallet and taste buds satisfied.
You could make enough for the next day, for easy lunches too, as this recipe makes for great leftovers.
I love this vegetarian chili recipe, and the particular tin of mixed beans I chose has 6 different bean varieties included! When I saw this tin I immediately thought that this would make a perfect recipe.
Mixed beans from Aldi are a versatile pantry staple that can elevate any meal. Aldi's mixed beans are a vibrant blend of different varieties, including kidney beans, black beans, and chickpeas.
The convenient tinned beans allows for quick and easy meal preparation, making them a time-saving solution for busy households.
Whether you incorporate them into a hearty chilli (see below for the recipe) a flavuorful bean dip, Aldi's mixed beans are a budget-friendly way to add texture and nutritional value to your everyday meals.
So, grab a can of mixed beans from Aldi, and let your culinary creativity soar!
Not only is this recipe packed with fibre and protein, there are veggies included as well, so this recipe is such a win win for added veggies.
When it comes to making chilli, adding additional vegetables not only enhances the nutritional value of the dish but also adds a delightful element of flavour and texture.
Imagine simmering a hearty pot of chilli filled with a colourful medley of vegetables.
Picture slices of celery, their sweetness balancing the robustness of the seasoned beans.
Imagine tossing in carrot, adding a subtle earthy note to the chilli, lending a burst of sweetness.
These additional vegetables not only contribute to the overall goodness of the dish but also elevate the chilli to a new level of deliciousness, making it a wholesome and comforting meal.
You can add in more veg if it you like or swap out for veggies you know your little ones will eat.
As a parent, it is crucial to prioritise your baby's nutrition and introduce a variety of vegetables into their meals. Vegetables are rich in essential nutrients and play a vital role in their overall growth and development.
From the early stages of weaning, incorporating vegetables such as onion, carrots, celery into their purees can expose them to different flavours, textures, and colours.
As your baby grows older, you can gradually introduce steamed or roasted vegetables as finger foods.
By offering a diverse range of vegetables, you can instil healthy eating habits, expand their palate, and ensure they receive the necessary vitamins and minerals for a strong foundation of lifelong health.
Beans are an excellent choice for baby-led weaning due to their numerous health benefits and versatility.
Packed with protein, fibre and essential nutrients, beans provide a nutritious punch that supports the growth and development of infants.
Additionally, their soft and easy-to-mash texture makes them ideal for babies who are just starting to explore solid foods.
Beans also come in various forms, such as black beans, chickpeas, and lentils, offering a wide range of flavours for little taste buds to discover.
Furthermore, beans are a great source of plant-based iron and can help in preventing iron deficiency in babies.
With their nutritional value, easy handling, and delicious taste, beans are a fantastic option for introducing babies to a diverse and healthy diet.
Despite being called a chilli, there is not any chilli in the recipe. I have created a recipe that has the same kick and smokiness using other spices which work so well and your little ones will enjoy.
Introducing the mild chilli for babies, specially crafted to delight tiny taste buds without overwhelming their delicate palates.
This aromatic blend features a harmonious combination of paprika, cumin, and a hint of garlic, ensuring a gentle and enjoyable introduction to flavourful foods.
With a smooth and creamy texture, this mild chilli is packed with the goodness of tender red kidney beans amongst other beans and diced vegetables.
This appetising creation offers a balanced burst of mild heat that will intrigue little ones, encouraging them to embrace diverse flavours in their early culinary journey.
Expertly prepared and nutritionally balanced, this mild chilli for babies is a delightful introduction to a world of delicious and wholesome cuisine.
If you're in search of a hearty and flavourful meal, look no further than my bean chilli recipe.
This delectable dish is perfect for satisfying your cravings while also nourishing your body.
Packed with a medley of protein-rich beans and aromatic spices, my bean chilli is a fantastic option for both vegetarians and vegans. It's not just about the taste, though.
This chilli is incredibly easy to make, requiring just a handful of ingredients and minimal effort.
Plus, it's highly customisable, allowing you to add your favourite veggies or adjust the spice level to suit your preferences for adults.
So, if you're in the mood for a soul-warming and hassle-free, quick prep time meal, indulge in the goodness of my bean chilli. You won't be disappointed!
Ingredient information
Olive oil - You can use vegetable oil. I just prefer to cook with olive oil for this dish.
Onion - You can’t have a chilli without an onion!
Celery - celery along side the onion and carrot gives so much flavour to this dish which is why I have incorporated these three vegetables together.
Carrot - When you chop vegetables very small they blend in so well with the dish. You can also grate the carrot if you wish.
Garlic powder - you can use 1 clove if fresh garlic if you have it. I cook a lot with dried herbs and spices as I have them stored in my cupboard.
Cumin - I cook with Cumin a lot in my recipes, plus my little one loves some spices in his food.
Cumin is a key ingredient for a chilli so I wanted to include it in my recipe.
Smoked paprika - I love to use this spice. The smokiness is needed in this dish and works so well with the beans.
White pepper - white pepper gives a bit of a kick to this recipe which I love, but it is not too overpowering for little mouths.
Cinnamon - Cinnamon gives a bit of sweetness to dish which I love, and works really well alongside the other spices.
Chopped tomatoes - You can use pasatta if you would like a smoother texture, I like to use either or whatever I have in the cupboard.
Mixed beans - Mixed beans are great to have in your cupboard. Packed with nutrients and great if your little one is following a plant based diet.
Serving suggestion
This chilli recipe serves perfectly with basmati rice. You can add a dollop of full fat natural style Greek yogurt on top as well.
If you wanted to serve with mash potato, sliced green pepper or sweet potato mash this would work well too.
Storage instructions
This dish can be frozen for up to 3 months in the freezer or up to 3 days in the fridge.
I like to get some small airtight containers to store this in the freezer with some rice.
But stored on its own as well is just as good and you can offer more of a variety alongside if desired.
To safely defrost the chilli, leave in the fridge overnight in an airtight container until fully defrosted.
To reheat, place the chilli into a saucepan or large pot, and reheat on a medium high heat.
Equipment used to help with this recipe
I have used the Durastone saucepans for this recipe.
I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
These pans are so durable and non stick. I have also used the small airlock containers to store the chilli in the fridge or the freezer.
Recipe | 6 Bean Chilli
Makes 6 Portions
2 tablespoons olive oil
1 medium onion
1 stick celery, thinly sliced
1 carrot, thinly sliced
1 teaspoon garlic powder (or 1 small clove of garlic, grated)
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon white pepper
1/2 teaspoon cinnamon
1 can chopped tomatoes
1 teaspoon tomato paste
Grind of black pepper
1 tin of mixed beans, drained and rinsed
100ml water
Instructions
Heat olive oil in a large saucepan, on a medium-high heat.
Add in the onion, celery, carrot and cook for 10 minutes on quite a high heat, until soft and starting to brown.
Turn down the heat and add in the cloves garlic, cumin, smoked paprika, white pepper, black pepper and cinnamon. Heat for 2 minutes.
Add in the chopped tomatoes, tomato paste and the beans and water, turn up the heat until it is bubbling, cover pot and simmer for 25-30 minutes cooking time.
Serve with rice or mash.
Hope you and your family enjoy!
Recipe notes
If you wanted to you can add all of these ingredients into the slow cooker for a slow cooker version.
Cook for 3 hours on high or 5-6 hours on low.
If you didn’t have any celery or large carrots I have made this bean chilli with half a courgette and it has worked just as well.
Or you could add in cubed sweet potatoes for added nutrition.
You could add a sprinkling of cheddar cheese or vegan cheddar cheese on top on the chilli with a little spring onion (green onions).
©The Petit Spoon
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