Quickie: Three Bean Vegan Chilli

Quickie: Three Bean Vegan Chilli

Each week I post a sweet or savoury, healthy recipe!

This Recipe 

I don't think I've made any recipe more often than this one. It's so simple that it's only recently that I thought it deserved to be posted with my fancier ones. The thing is that this recipe is extremely practical and also tasty (my two favourite qualities in any cooking) making it ideal for those that are trying to be fit and healthy but don't always have the time to stay in the kitchen. The best part? This keeps well in the fridge for up to 2 days so you can reserve extra for another meal (if you don't finish it...I always finish it!) 

Makes up to 4 servings/bowls, depending on size 



  • 1 can of chickpeas, rinsed and drained
  • 1 can of cannellini beans, rinsed and drained
  • 1 can of red kidney beans, rinsed and drained
  • 1/2 cup or 125mL of coconut milk 
  • 4 tomatoes chopped in quarters 
  • 1/2 red onion roughly chopped
  • 1/2 red pepper roughly chopped 
  • 2 garlic cloves roughly chopped
  • 1 jalapeño (optional) finely chopped 
  • 2 tsp or 4 grams of ground cumin or cumin seeds
  • 1 tsp or 2 grams of ground cinnamon 
  • 1 handful of chopped coriander/cilantro for garnish 
  • salt and pepper to taste



    Begin by sautéing your onion and red pepper in a skillet over medium high heat. Once onion begins to soften (about 3 minutes) add garlic and cumin. Continue to cook for another minute. 

    Next add chopped tomatoes and half of your coconut milk. Cook until the tomatoes begin to break down (about 5 minutes.) Add jalapeños, remaining of coconut milk, beans, cinnamon and salt + pepper to taste (usually a small spoonful of each will be fine to start.) Cover skillet and lower heat to simmer for 10 minutes (longer for more flavour.) 

    Remove from heat, add more salt + pepper as needed and garnish with chopped coriander/cilantro.