Blitzed Bean Chilli
Mexican Recipes

Blitzed Bean Chilli

On the HobOne-Pot

Blitzed Bean Chilli is a smart, low-effort vegetarian chilli where part of the beans are blended into the sauce for a rich, velvety texture. It gives all the comfort of a long-simmered chilli with much less work.

Serve with rice, warm tortillas or crusty bread, and finish with your favourite toppings for a full, satisfying meal.

10 mins prep
25 mins cook
35 mins total
serves 4

Method

10m25m35m
  1. Heat olive oil in a large saucepan over medium heat and cook onion and red pepper for 6 to 8 minutes until softened.
  2. Add garlic, chilli powder, cumin and smoked paprika, then cook for 30 seconds until fragrant.
  3. Add all beans, chopped tomatoes, tomato purée and stock. Stir well and bring to a gentle simmer.
  4. Cook uncovered for 15 minutes, stirring occasionally.
  5. Use a stick blender to blitz roughly one-third to one-half of the chilli directly in the pan, leaving plenty of whole beans for texture.
  6. Simmer for 5 more minutes until thick and glossy. Season with salt, black pepper and a little lime juice to taste.
  7. Serve hot with rice or warm tortillas and your preferred toppings.

Ingredients

  • 1 Red Pepper diced
  • 2 tsp Chilli Powder
  • 1 tbsp Tomato purée
  • 1 x 400 g tin Cannellini beans drained and rinsed
  • 1 x 400 g tin Kidney Beans drained and rinsed
  • 200 ml Vegetable Stock hot
  • 1 tbsp Olive Oil
  • 1/2 Lime juiced, optional
  • 1 tsp Smoked Paprika
  • 1 medium Onions finely chopped
  • 1 tsp Ground cumin
  • Salt, to taste
  • 1 x 400 g tin Tinned chopped tomatoes
  • Black Pepper, to taste
  • 1 x 400 g tin Black beans drained and rinsed
  • 2 cloves Garlic minced

Notes

Blend only part of the chilli so you keep texture from whole beans while still getting a thick, rich base.

A squeeze of lime and fresh coriander right at the end brightens the flavours.

Adjust the amount of chilli powder to your preference.

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