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Beef, beans and vegetable chilli recipe

Beef, beans and vegetable chilli recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

A fantastic winter warmer. Enjoy with rice, corn bread or over jacket potatoes.

5 people made this

IngredientsServes: 4

  • 1 onion, coarsely chopped
  • 1 red pepper, cut into strips
  • 100ml water
  • 2 carrots, sliced
  • 2 cloves garlic, finely chopped
  • 250g button mushrooms
  • 265g tinned kidney beans, rinsed and drained
  • 3 beef steaks, processed in a food processor until finely chopped or minced beef
  • 3 tablespoons chilli powder
  • 3 tablespoons vegetable oil
  • 4 large tomatoes, quartered
  • salt and pepper to taste

MethodPrep:15min ›Cook:1hr25min ›Ready in:1hr40min

  1. Heat oil in a large saucepan over low heat. Saute onions and garlic. Cover and cook for 15 minutes stirring from time to time.
  2. Crumble the beef on a plate. Transfer the meat into the pan and stir well. Cover and cook for 10 more minutes.
  3. Add the beans, tomatoes, vegetables, water, salt, pepper and chilli powder. Mix, cover and simmer for 1 hour.

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Reviews & ratingsAverage global rating:(6)


Classic Beef Chili with Beans

Green lifestyle guru Danny Seo uses grass-fed beef in his delicious classic chili. Since there are no strict standards for grass fed beef in the United States, the next best thing is to look for a mark on the package from a third party operation. The best mark is from the American Grassfed Association, which most sustainability experts agree has the best definition, procedures and certification methods for ensuring you're getting real grass fed products.


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This is my favorite vegetarian chili. I found using a large can of Muir Glen fire roasted tomatoes (San Marzano if you can find them) plus Penzys chili powder makes the best taste. I do use black beans in place of kidney because it’s what I always have in hand. Highly recommend!

This is a lovely, vegetarian chili. BUT, it does need a couple of tweaks to earn 4 forks. I add the beans with the zucchini, so they can absorb maximum flavor. I increased the powedered spices by 50%, as I like chili highly flavored. I substituted red pepper, for green, and added two. I added the juice of the canned tomatoes into the pot. I added a teaspoon of fresh, minced ginger. I upped the amount of zucchini a bit. And I simmered all the ingredients for a good 45 minutes, as many commenters suggested.

I forgot the four forks on my earlier review.

I made this tonight for my vegetarian son who is home from college. I didn't deviate at all from the original recipe's ingredients (actually that's not quite true, I probably added a little more salt, and I left out the chocolate) but I did simmer it twice as long as recommended. We had it over basmati rice, with red onion, avocado, shredded cheddar, and Valentina on the side. I served it with Cheddar Scallion Biscuits (also from Epicurious). Great winter dinner. I'll make it again, even when Veggie Boy has gone back to school. : )

This recipe, made exactly as is, with the exception of an added diced jalapeno pepper, won me first place at a local chili-cook off, vegetarian division!

Fabulous. For the seasonings, I followed the recipe to the letter and found the favors deep and rich. I really let the onions and garlic cook, almost to browning, and did the same when I added the pepper, jalapeño, and so forth. As others have done, I let the whole concoction simmer for a good 45 minutes. I also made mine a day ahead of our friends' visit because that never hurts. I'm making another batch as I type this. Too good not to make often!

This is a good and simple recipe. I wanted to use fresh tomatoes (why use canned when they are available), but I didn't have enough, so in addition to three tomatoes I added 2 cups of tomato juice. I also used the whole jalapeno without the seeds (but with the pith). I used home-cooked kidney beans (two cups dry, which was about 5 cups cooked). I added in some of the bean-cooking water when I added the beans (probably about a cup). I ate it with some crusty bread.

This is an exceptional recipe for vegetarian chili. Like many of the other reviewers I substituted 2 cans of corn for the zucchini and used a total of 3 cans of kidney beans which helped give the chili more body and left it on the stove for about 2 hours at a low simmer. I had some tamarind in the house that was mixed with a bit of soy sauce and peanut butter and I used about a small spoonful (be very careful with the tamarind since a little goes a long way). The tamarind darkened the chili and it added a sweet sour mystery flavor to the chili. I also added red wine and oregano to taste. The result was a hearty thick chili whose flavors melded wonderfully.

This was a great recipe that just has the right combination of spices. Ended up halving the amount of onions, put a whole jalapeno, and it could of used more beans. A real winner.

This recipe is great! It's super easy and really delicious and healthy. I used an orange bell pepper instead of green, and put in a whole jalapeno without the seeds. I also added corn from two small ears and replaced one can of kidney beans with black beans. I will be making this very often!

This has become a staple in my house. At times, I add black beans, ground beef, corn, etc. The brilliance in the recipe is the spicing. I usually let the chili sit longer than prescribed to combine the flavors. Today I'm making it for the Civil War. Go Ducks.

Nice and easy! Even my cooking-averse teenager could make this. I am not a fan of green bell pepper, so I used red bell instead, with a little poblano thrown in to green it up. Otherwise no changes. Next time I may add just a little more chili powder. Terrific with corn bread and a cold beer.

This was wonderful. even the kids liked it. Doubled the recipe and added carrots, corn and carrots with beef broth.

Easy, hearty, and delicious. I substituted black beans for the kidney beans and served with corn bread, cheese, and roasted pumpkin seeds, which add great texture.

This is my favorite chili recipe of all time. I make it exactly as the recipe states, but will sometimes mix it up and add some corn or an extra can of tomatoes and it still turns out great.

We couldn't find our favorite boxed chili mix in the grocery store so we decided to try this recipe instead. It was a blessing in disguise! I loved this recipe. it was just the right amount of spice, and so healthy, too! We substituted black beans and topped with some sour cream, Mexican cheese and tortilla chips. This recipe is definitely a keeper!

I make this all the time - it is always good and always easy.

Very flavorful and satisfying. I find it needs a bit more salt than the recipe calls for, but otherwise I follow it exactly. Have made this twice delicious and hearty both times. Serve with corn bread and a dollop of sour cream & sprinkle with chives. Mmmmm!

This chili recipe was great! I doubled it, added a 15 oz. can of tomato sauce and a can full of water, then simmered it down until it thickened. It was delicious! I'll definately make it again! We had cheese and sour cream as a topping.

Oh No! My "secret ingredient" has been revealed! Surprisingly, even 10 years after Gourmet let out this trick, not a lot of people have caught on to how much depth dark chocolate adds to a great bowl of chili. The point isn't to add sweetness. Cocoa isn't sweet. It is that added level of flavor. This one addition will give you a very satisfying bowl of healthy goodness.

This was asbolutely delicious. To get the sweetness without adding in the chocolate, I used BBQ Sauce. It gave it a nice sweet and spicy kick and really complemented the flavors well. (I used Trader Joe's Brand BBQ sauce). I topped this dish with green onions and sour cream and served it with a side of Jalepeno Corn Bread for dinner.

This is my new favorite vegetarian chili recipe. The only change I like to make is to use corn instead of zucchini. Love the spice mixture and chocolate!

I liked this chili ok, but liked it much more when I started to think of it as a vegetable stew. The seasonings and vegetables were great, but I suppose I'm more used to the bean-heavy chilis I grew up with. I would either add more beans or use another chili recipe in the future, but this makes a healthy and hearty stew.

Excellent way to serve veggies and warm up on a cold winter evening. I doubled the recipe and made the adjustments as recommended by others: 2 oven-roasted red peppers in addition to 2 green peppers, added 2 asian eggplants, used cayenne, oregano and cinnamon instead of chili powder, started with half the salt and added more to taste, 2 cans of pinto beans with the 2 cans of red kidney beans, pan-roasted frozen corn and doubled the jalapeno chiles. Note, even though I doubled the jalapeno peppers, it was just perfect for me, who normally can't handle much fire. Definitely make it one day ahead!

Great recipe! I'm not a big fan of zucchini but I decided to give it a try without any altercations or additions and I simply loved it. I was weary about the chocolate but can't imagine the chili without it! It gave a lot of depth and intense flavor to the chili. Wonderful spice level for those of us who like it hot! I made this with the "Bison Burgers with Cabernet Onions and Wisconsin Cheddar" and my boyfriend was a very happy camper! Will make again.


Ingredients you will need to make this chili

  • Extra-Virgin Olive Oil
  • White Onion
  • Garlic Cloves
  • Tomato Purée (paste)
  • Lean Ground Beef
  • Chili Powder
  • Broth
  • Ground Cumin
  • Dried Oregano
  • Smoked Paprika
  • Cayenne Pepper (optional)
  • Kosher salt and freshly ground black pepper to taste
  • Bell Peppers
  • Chipotle Peppers in Adobo Sauce
  • 15 oz Kidney Beans, one can, drained
  • 15 oz Chopped/Diced Tomatoes

Recipe Summary

  • 1 tablespoon olive oil
  • 1 ½ pounds ground beef
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • ½ green bell pepper, chopped
  • 1 (28 ounce) can diced tomatoes
  • 1 (15.5 ounce) can light red beans, drained
  • 1 (15.5 ounce) can dark red beans, drained
  • 1 (15.5 ounce) can black beans, drained
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 3 tablespoons chili powder, or to taste
  • 2 teaspoons white vinegar
  • sea salt and ground black pepper to taste
  • shredded Cheddar cheese, or to taste

Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.

Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.


  • 3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
  • 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
  • 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
  • 1 quart water
  • 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
  • 2 (14-ounce) cans chickpeas
  • 1 (28-ounce) can whole tomatoes packed in juice
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 3 cloves garlic, grated on a microplane grater
  • 1 1/2 tablespoons cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon soy sauce
  • 1 teaspoon marmite or vegemite
  • 2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
  • 2 tablespoons vodka or bourbon
  • Kosher salt
  • 2 to 3 tablespoons masa

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add water and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside. Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

Drain chickpeas, reserving liquid from can. Transfer chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside.

Roughly squeeze tomatoes trough your fingers into approximate 1/4-inch pieces. Add to chickpea water along with any juices.

Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add pureed chilies, soy sauce, and marmite and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chickpea/tomato water mixture and stir to combine. Add chopped chickpeas and kidney beans. Stir to combine.

If beans are sticking out of the top, add reserved kidney bean liquid until just barely submerged. Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved kidney bean liquid as necessary if chili becomes too thick or sticks to the bottom of the pan.

When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.

Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.


Best chilli recipes

Whether you like it classic, Texan-style (bean-free with stewing steak), speedy and vegan (with quinoa and avo), served with cornbread, as a soup, or even served with spaghetti (trust us, it works), we’ve a chilli for you

Published: October 29, 2019 at 3:49 pm

Chilli is the perfect comfort food. From traditional slow-cooked chilli con carne to vegetarian and vegan chilli recipes, we have plenty of ideas for crowd-pleasing chillis.

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Easy chilli con carne

Our most popular chilli con carne recipe EVER! Made Tex-Mex style with aged minced beef, chipotle powder, red wine, 70% dark chocolate and semi-dried tomatoes

Slow cooker chilli

A bit of everything goes into this chilli to create the ultimate winter warmer – dark chocolate, lager and Worcestershire sauce along with plenty of herbs and spices. Throw all the ingredients into a slow-cooker and let the mince soak up the flavours for four hours. Serve with a jalapeño cheddar cornbread for ultimate comfort food.

Healthy chilli

Brisket chilli is a joy to eat. We’ve upped the veg and beans, and avoided guacamole and soured cream, to make a hearty bowl that's a little bit healthier but just as flavourful.

Meatball chilli con carne

Take the classic chilli up a notch with beef meatballs for a comforting family meal packed with plenty of spices and peppers.

Chilli cornbread pie

Add a kick to your midweek meal with our comforting beef chilli pie complete with cornbread topping. Serve with extra jalapeños and a dollop of soured cream.

Slow cooker bean chilli

Check out our chilli with black beans and fiery chipotle chilli paste. This veggie one-pot is an easy, low calorie recipe the whole family will love.

Diner-style chilli

This quick chilli con carne recipe is based on a simple US chilli served in bars and diners in small bowls or cups. This is also a great chilli to serve in burgers, hot dogs, or over nachos. Here's an indulgent nachos recipe for you to try.

Vegetarian chilli con carne

Try our simple healthy twist on a family classic, chilli con carne. This easy mushroom chilli is low in calories and gluten free too, a great midweek meal.

Vegan quinoa chilli

Try our quick and easy vegan chilli. This quinoa and black bean chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy. Use up your leftover quinoa in one of our easy recipes.

Vegan chilli non carne

A sweet 'n' smoky chilli NON carne recipe (see what we did there?) with Quorn, two types of bean and plenty of spices for added kick.

Texan chilli

This recipe for Texan chilli con carne is true to the traditional style, using stewing steak instead of mince and leaving out kidney beans. Combined with the spices, it makes for a really hearty meal, and the extras of cheddar, soured cream and tortilla chips make it even better. It takes a little while to make, but it's worth it.

Beef chilli with jalapeño cheddar scones

Get ahead this winter and make our super easy slow and low beef chilli recipe with crumbly cheese scones. It really is worth using dried beans as they give a much better texture, but if you want to skip that step just add two tins of rinsed black beans for the final hour of cooking. This simple beef chilli recipe makes enough to serve 10 people and it’s the perfect comfort food.

Sweet potato chilli

This vegetarian chilli recipe makes for a great veggie alternative to chilli con carne. Our low calorie veggie chilli is under 500 calories and packed with flavour from the sweet potato and quinoa – a perfect warming midweek meal. More easy vegan dinner recipes to try here.

Black bean chilli

This black bean chilli is a great veggie crowd pleaser. Easy to whip up and full of flavour, everyone will love this tasty winter warmer. Serve with a crumbling of feta cheese for extra comfort.

Chilli non-carne soup

Check out our punchy vegetarian chilli soup, made with kidney beans and crunchy veggies. This easy recipe is packed with flavour and ready in less than an hour. Serve with homemade garlic bread for dipping.

Cincinnati chilli

This recipe from Felicity Cloake is chilli con carne, but not as we know it. Thought to owe its unusual Mediterranean spicing to a homesick Greek restaurateur, the finely ground meat is simmered low and slow until it melts in the mouth and served over spaghetti. Order it ‘five ways’ and you’ll get beans, cheese and onions on top, too.

Turkey chilli

This turkey chilli is a good way of using up cooked meat over the holidays – chicken or ham would work nicely as well. The chipotle paste and smoked paprika gives this a lovely smoky, but not too hot, chilli flavour. Use your turkey leftovers in these recipes.

Classic chilli con carne

Our take on the family classic, chilli con carne. This recipe is packed full of flavour with subtle hints of spice (plus it's great for freezing). Serve with steamed rice and a dollop of natural yogurt.

Butternut squash chilli with quinoa

Our vegetarian chilli made with butternut squash is the meat-free version you’ve been looking for. Butternut squash is mixed with quinoa, tomatoes and kidney beans to make this quick chilli recipe.


Bootstrap Chilli, 25p

This chilli is adapted from a beef chilli recipe by Gordon Ramsay. I simply left out the beef and halved the wine to make it cheaper – plus, of course, Mr Ramsay doesn’t use a tin of cheap baked beans in his version! I’ve tweaked and fiddled with it so much over the years that now it’s not Gordon’s chilli, it’s mine. It first appeared in A Girl Called Jack, and has since been stripped back to this even simpler recipe, where it is handed out on recipe cards at Trussell Trust food banks – minus the red wine, because it isn’t strictly essential.

(This post is not sponsored I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

Tip both tins of beans into a colander and rinse thoroughly. If you are using baked beans in tomato sauce, make sure to rinse it all off. Pop the beans into a saucepan, cover with water and bring to the boil. Boil rapidly for 10 minutes, then reduce to a gentle simmer.

Peel and dice the onion and put into a large sauté pan along with the chopped chilli, paprika and cumin. Add the oil and cook on a low heat until the onion softens into a spicy sweetness. Pour in the wine, add the chopped tomatoes and crumble in the stock cube, then simmer all together on a low heat.

When the beans have softened, drain and tip into the sauce. Add the chocolate and stir until the beans are mixed through and the chocolate is melted.

Tips: This chilli will keep in the fridge for up to 3 days if allowed to cool and stored in an airtight container. Delicious eaten cold stuffed in pitta breads or wraps for next day’s lunch.

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This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.


Vegetarian Meatless Beef Chili with Beans

There are plenty of vegetarian chilis out there, but you’d never guess this Vegetarian Meatless Beef Chili With Beans was one of them by taste alone. That’s because meatless protein crumbles and a rich, well-spiced tomato base give this recipe a hearty, meaty texture and savory flavor- exactly what you want in a warm, comforting bowl of chili. With a few pantry staples, one pot and 20 minutes, this Vegetarian Meatless Beef Chili With Beans will be done simmering and ready to serve. Enjoy with your favorite vegetarian chili toppings!


Yield

If using dry, soaked beans, cook the beans in a heavy-bottom pot or Dutch oven with onion and bay in salted water for about an hour to an hour and a half, depending on the size of your beans, until tender.

Heat a pot or Dutch oven over medium-high heat with EVOO, 2 turns of the pan, add onions and season and soften a few minutes, then add chili pepper and garlic, stir and sweat another minute or 2. Make a well in the middle of the vegetables and melt in the 'nduja. 

Add beef and spices and stir and smash to lightly brown and crumble the meat, add Worcestershire, roasted peppers, tomatoes, passata or tomato sauce, and stock. Let simmer for 10 minutes before adding beans and then simmer with beans until ready to serve. For thicker chili, puree half the beans before adding to pot. Serve and top with cheese of choice and parsley to serve.