high protein three bean chilli

This is a beaut of a recipe!  Every vegan should have a 'go to' three bean chilli and this one really hits the spot; it is hearty, warming and filling.


Enjoy this delicious high protein, low calorie and low fat three bean chilli loaded on top of a baked sweet potato, with a side of our guacamole and moreish chile con queso.  That is what we call the perfect healthy vegan dinner!




2 tbsp coconut oil

3 onions, diced

10 cloves of garlic, minced

3 carrots, finely diced

2 peppers, diced (red, orange or yellow)

6 tbsp tomato puree

3 red chillies, finely diced

3 tsp cumin, ground

3 tsp coriander (dried seeds), ground

2 tsp smoked paprika

5 tins of chopped tomatoes

700g tomato passata

3 tsp coconut aminos

2 tins of kidney beans

2 tins of other beans (e.g. pinto)

Fresh coriander



Prep:  10 minutes

Cook:  40 minutes

Serves:  10


1.  Heat the coconut oil in a large saucepan and fry the onion and garlic over a medium heat until the onion has turned translucent - around 5 minutes.


2. Add the carrots and peppers and fry for 8 minutes.


3. Add the tomato puree, chillies and spices (cumin, ground coriander and smoked paprika) and fry for 2 minutes.


4. Add the tinned tomatoes, passsata and coconut aminos and simmer for 15 minutes.


5. Add the beans, season and simmer for 10 minutes.


6.  Top with fresh coriander on serving.


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