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5 from 1 vote

Vegan Three Bean Chilli

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: beans, chilli, texas style, vegan
Servings: 4


  • 3 dried guajillo chillies
  • 3 tablespoons olive oil
  • 2 medium brown onions
  • 3 cloves garlic crushed
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • 1 chipotle chilli from a can of chipotle chillies in adobo sauce finely chopped
  • 330 mL can lager
  • 3 cups vegetable stock
  • 400 g can pinto beans drained
  • 400 g can black beans drained
  • 400 g can red kidney beans drained
  • juice of 1 lime
  • salt and pepper to taste
  • diced red onion and fresh coriander to serve


  • In a dry pan, toast the guajillo chillies over medium-high heat for 1 minute on each side. Transfer to a bowl and cover in boiling water, steep for 5 minutes. Drain, remove stems and finely chop.
  • Heat olive oil in a large heavy-based saucepan or dutch oven over medium heat. Add the onions into the pan and sauté for 8 minutes or until softened and starting to brown.
  • Add the garlic and cook stirring for a further 2 minutes or until fragrant. Stir in paprika, cumin, oregano, chopped guajillo chillies and chipotle chilli then cook stirring for a further 2 minutes or until fragrant.
  • Pour in the lager and bring to a boil then allow to simmer for 5 minutes or until reduced by half.
  • Add the stock and drained beans then stir through. Cover and simmer for 1 hour or until sauce has reduced and thickened. Add lime juice and season with salt and pepper. Serve topped with red onion and coriander.