Mexican Three Bean Chilli, spicy and hearty chilli made with vegetables and beans in a smoky tomato sauce. Made with dried Mexican chillies for an authentic flavour. Delicious as a meal served with tortillas or rice.
Mexican Dried Chillies
We love making our chilli with authentic Mexican dried chillies. The Guajillo and Ancho chillies give the dish a wonderful fruity chilli flavour with a subtle heat. We like a bit of extra heat in our chilli so we like adding arbol chillies for an extra kick. These can be omitted for a less spicy, but equally as tasty chilli.
These chillies can be found online in specialist Mexican stores. Ancho chillies can even be found in some larger supermarkets.
Serving Mexican Three Bean Chilli
Three Bean Chilli can be served in a variety of ways. Serve it over some whole grain rice for a filling dinner or on its own in a bowl with toppings for a lighter meal. We love serving the chilli over nachos or using the chilli to make loaded chips.
Mexican Three Bean Chilli
- 3 guajillo chillies
- 2 ancho chillies
- 2 arbol chillies* optional
- 500 g passata
- 2 tablespoons olive oil
- 2 white onions diced
- 6 garlic cloves minced
- 2 tablespoons ground cumin
- 1 tablespoon sweet paprika
- 2 teaspoons smoked paprika
- 1 teaspoon cracked black pepper
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons tomato paste
- 2 bell peppers diced
- 2 chipotle in adobo diced (optional)
- 300 ml vegan beef stock
- 400 g tin kidney beans
- 400 g tin black-eyed beans
- 400 g tin black beans
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped coriander optional
- Vegan sour cream
- Tortilla chips
- Coriander optional
- Red Chilli optional
- Remove the stems and the seeds from the guajillo, ancho and arbol chillies. Roughly cut them into small pieces and put them into a bowl. Pour boiling water over the chillies until they are fully submerged. Cover then set aside.
- Let the chillies fully soften for at least 15 minutes before draining them and adding them to a blender with the passata. Blend until smooth.
- Set aside the passata and chilli sauce until later.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Once hot add the diced white onions. Cook until the onions are soft and translucent, around 4 minutes.
- Add the minced garlic and continue to cook for 1 minute.
- Now add the ground cumin, sweet paprika, smoked paprika, cracked black pepper and salt. Stir to coat the onions and cook the spices for 1 minute until fragrant. Add the sugar and tomato paste and stir into the onions. Continue to cook for a further minute.
- Now add the bell peppers, stir to coat them in the onions and spices and continue to cook, stirring regularly until the peppers begin to soften around 4 minutes. Watch you don’t burn anything. Turn the heat down if needed.
- Next, add the reserved passata and chilli sauce along with the diced chipotle in adobo and the vegan beef stock. Stir well and bring to a gentle simmer. Cover the pan, as the sauce may bubble and spit.
- Simmer until the sauce is thick, stirring occasionally, around 20 minutes.
- Drain and rinse the three tins of beans then add them to the pot and continue to gently simmer until the beans are heated through, around 10 minutes.
- Add the white wine vinegar and chopped coriander. Stir to combine everything together. Taste for seasoning, you might need to add more salt depending on how salty the vegan beef stock was.
- Turn off the heat and let sit covered in the pan for 5 minutes before serving.