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10 minute easy 3 bean Mexican Chilli

A super fast cooking, easy balanced dinner, super tasty dinner. 10 minutes might be a bit aspirational for you, Dave going hell for weather can cook this in 6 minutes cooking on gas, so might take you a little longer but it is a fast cooking dinner, really satisfying dinner that most people could do in 20 minutes anyway.

Goes great served with avocado, chilli flakes and some soya yoghurt and of course some chilli flakes.

Takes 10 mins

Serves  3-4


3 cloves garlic

1 red chilli pepper

1 yellow pepper

1 bunch scallions

1 x 400g of tin kidney beans

1 x 400g of tin butter beans

1 x 400g of tin black beans/chickpeas

2 tablespoons oil

2 x 400g tins of chopped tomatoes

6 tablespoons tomato purée (100g)

1 tablespoon maple syrup

2 teaspoons ground cumin

2 teaspoons ground coriander

2 tablespoons tamari/soy sauce

½ teaspoon smoked paprika

juice of 1 lime

1 teaspoon salt

½ teaspoon black pepper


To serve

fresh coriander/chives

natural plain soy yoghurt


chilli flakes

Peel and finely chop the garlic. Chop the end off the chilli and finely slice removing the seeds if you don’t like it spicy. Deseed the yellow pepper and finely chop. Cut the ends off the scallions and finely slice, removing any limp green outer leaves. Drain and rinse the beans.

Put the oil in a large saucepan over high heat. Once the pan is hot, add the garlic, chilli, yellow pepper and the scallions, and cook for 2.5 minutes, stirring regularly. 

Now add the remaining ingredients and bring to the boil, stirring regularly, then remove from the heat. Taste and adjust the seasoning to your liking by adding more chilli powder, salt or lime.

Serve with some chopped fresh coriander/chives and some sliced avocado and/or natural plain yoghurt, topping with some chilli flakes.

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