Kris's Vegan Spicy Beans


This spicy and tangy 5 bean chilli is super healthy and makes the perfect mid-week meal. It's vegan too so it's perfect for vegans and vegetarians! If you're not vegan or vegetarian spicy Chorizo sausage also goes great with this dish

Recipe makes - 5-6 portions

Preparation time - 5-19 minutes 

Total cooking time - 20 minutes


    • 1 tin of Red Kidney Beans
    • 1 tin of Chick Peas
    • 1 tin of Chinese Broad Beans
    • 1 tin of Baked Beans in tomato sauce
    • 1 tin of Black Eyed Beans
    • Microwave pack of Rice
    • Half a Cucumber
    • 1 Courgette
    • 1 Red Onion
    • 2 Cloves of Garlic
    • Fresh Coriander 
    • 1/2 a Teaspoon of dried Chilli Flakes
    • 1-2 Tablespoons of Smoked Paprika
    • 1 Teaspoon of Dried Parsley
    • 1 Teaspoon of Tomato paste
    • 1-2 Tablespoons of hot sauce (Siracha, Buffalo)
    • 1-2 Tablespoons of Sweet Chilli Sauce
    • 2 Tablespoons of Pasata (if needed)
    • Salt and Pepper to taste
    • A drizzle of Olive Oil

    Step 1 - Prepare the vegetables

    Firstly, prepare the fresh vegetables ready for cooking. Slice the cucumber and courgette into rounds around 1 cm thick and then cut into chunky quarters and set aside.

    Then take the onion and remove both ends, skin and one layer of onion. Then cut the onion in half, then into thin slices keeping hold of the onion whilst you slice it. Then slice in the opposite direction to make small pieces. Then take the bell peppers and cut them into small chunks.

    After that, take the cloves of garlic and chop them roughly or grate the cloves into a paste if you prefer, then set aside with the other ingredients. 

    Step 2 - Prepare the beans

    Get the tins of beans and open, using a colander or sieve, drain all of the water leaving only the beans behind. Repeat this for all the beans except for the baked beans in tomato sauce. Set aside all the beans in a large bowl ready for cooking. 

    Step 3 - Start cooking

    It's time to start cooking. Take a medium/large sized pan and add in a drizzle of oil and place on a medium heat. Once the oil has heated up, add in the diced onions, garlic and smoked paprika. Turn the heat down slightly and stir until the onions have softened. Next add in the cucumber and courgette alongside the chilli flakes and cook for around 10 minutes on a medium heat. 

    It's now time to add the beans! Add all the beans to the pan and stir to combine with the other ingredients. Add the tomato paste, sweet chilli sauce and your choice of hot sauce and stir once again. After the beans and other ingredients have been cooking for around 10 minutes, have a taste to see if it needs any more spice. You can add salt and black pepper here too if needed. 

    At this point whilst the beans are still simmering away, place your packet rice in the microwave and cook according to the packet instructions. Once the rice has cooked at it to the beans and stir to combine. Check the seasoning and spice once more and add more accordingly. 

    Step 4 - Finish and serve 

    To serve, roughly chop some coriander and sprinkle on top of the beans. Serve on its own or with some lightly toasted sourdough bread. 

    Close up of the Vegan Bean Chilli

    Thank you for using this recipe made by Kris one of our Companions, we hope you enjoy trying this delicious dish! Send us a picture of your Beef Chilli and we'll feature it on our Social Media! 

    We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. Keep an eye out on our social media for the next recipe.