vegetarian chilli in a bowl

Nutty Bean Chilli Recipe


Serve this high fibre chilli with rice or on some tortillas for a real authentic feel. The added walnuts in this recipe bring in a great texture contrast, and feel free to adjust the amount of chilli you add for your taste preference.

  • Recipe makes: 4 servings
  • Prep time:
    15 mins
  • Cook time: 35 mins
  • Calories: 413
    per serving


  • 150g onion
  • 2 garlic cloves
  • 1 medium red pepper
  • 1 medium yellow pepper
  • 1 medium green pepper
  • 1 tbsp olive oil
  • 100g walnuts
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp chilli powder
  • 1 tsp dried oregano
  • 400g tinned chopped tomatoes
  • 2 tsp tomato puree
  • ½ tsp white sugar
  • 2 tsp fresh lemon juice
  • 246g tinned borlotti beans
  • 240g tinned red kidney beans
  • 568ml vegetable stock


  1. Chop up the onion, garlic and peppers and gently fry in the oil for about 5 minutes. Keep them moving so they don't burn.
  2. Finely chop the walnuts.
  3. Add the cumin, coriander and chilli, to the pan and continue to cook gently for another minute.
  4. Stir in the walnuts, oregano, tomatoes, sugar, lemon juice and both (drained) cans of beans. Add about half of the vegetable stock and bring the pan to a gentle simmer.
  5. Season to taste with salt and pepper.
  6. Simmer, uncovered, for about 30 minutes, stirring occasionally and adding more vegetable stock if required.

Serve with rice or flour tortillas, and a simple salad of chopped onion and tomatoes. Don't forget to add the calories. The walnuts add texture and taste to this quick and easy chilli. Adjust the amount and strength of chilli powder you use to suit your preferred heat level.

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Nutrition information per serving
Calories (kcal)413
Carbohydrate (g)36.0
Fat (g)23.3
Protein (g)16.4
Fibre (g)12.0
Alcohol (g)0.0
Fruit & Veg4.9

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