3 Bean Chilli (GF, DF, Egg Free and Vegan)


This 3 Bean Chilli is so delicious and versatile.

I love mine with rice or cornbread or with a baked egg on top.  How will you eat yours?

So simple to make and a good source of protein, fibre and carbs.

Serves 4

Macros per serving is:

Calories 252, Protein 14.2g, Carbs 37g, Fiber 13.5g and Fats 3g.


  • 1 Tsp Coconut Oil
  • 200g White Onion
  • 3 Cloves Of Garlic
  • 250g Of Red And Yellow Peppers
  • 35g Green Chillies (About 3 use less if you prefer a milder chilli)
  • 1 Tbsp Double Concentrated Tomato Puree
  • 2 Tsp Smoked Paprika
  • 2 Tsp Cayenne Pepper (use half if you prefer a milder chilli)
  • 1 Tin Kidney Beans (240g Drained Weight)
  • 1 Tin Cannellini Beans (230g Drained Weight)
  • 1 Tin Black Eyed Beans (230g Drained Weight)
  • 2 Tins Chopped Tomatoes (800g)
  • Bunch Of Fresh Coriander

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Food Processor
  • Large Saucepan / Cooking Casserole Dish
  • Scales / Measuring Spoons
  • Spatula
  • Colander
  • Tin Opener
  • Peel Your onion and garlic

    Take the core and tops of your peppers

    Pop in blender and blitz

  • Not to a paste but until small pieces

  • Add your chillies

    Blitz briefly again

  • Melt your coconut oil over a medium heat

  • Add your onion, garlic, chilli and pepper mix and cook for 5 minutes stirring occasionally.

  • Add your tomato puree, cayenne pepper and smoked paprika.

    Mix in well and cook for another 2 minutes

  • Rinse and drain your beans with fresh water in a colander

  • Add your thoroughly drained beans and tomatoes to pan

  • Simmer for 10 – 15 minutes, stirring occasionally until it has a lovely thick texture and is piping hot

  • Serve up and add fresh coriander on top.


    This keeps well in an airtight container in the fridge for 3 days

    It also freezes well.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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