3-Bean Spicy Chilli | sheerluxe.com
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Prep time 10 mins | Cooking time 15 mins

Serves 4


  • 1 tablespoon coconut oil
  • 1 onion, diced
3 garlic cloves, crushed
  • 3 carrots, chopped
  • 2 celery sticks, chopped
1 x 400g tin (12⁄3 cups) white (haricot) beans, drained and  rinsed

  • 1 x 400g tin (12⁄3 cups) black beans, drained and rinsed
  • 1 x 400g tin (12⁄3 cups) kidney beans, drained and rinsed
  • 2 x 400g tins (31⁄2 cups) chopped tomatoes
  • 1 teaspoon chilli (chili) powder
  • 1⁄2 teaspoon cayenne pepper

  • 2 teaspoons ground cumin
  • small handful of basil, chopped

  • small handful of coriander (cilantro), roughly chopped

  • 1 avocado, peeled, stoned and sliced

  • 1 lime, quartered


    1. In a large saucepan, melt the coconut oil over a medium-high heat, add the onion, garlic, carrot and celery and cook for five minutes.
    2. Lower the heat to medium, add all the beans, chopped tomatoes and the spices and cook for 10 minutes. Lastly, stir in the basil until soft. This should only take a minute.
    3. Spoon into bowls, garnish with the chopped coriander and top with the sliced avocado. Serve with lime wedges. 


    Recipe taken from Superfoods Superfast by Julie Montagu (Quadrille, £18.99)
    Photography: Yuki Sugiura


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