• Skip to main content
  • Skip to primary sidebar

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Quick Chilli with Baked Beans

    Quick Chilli with Baked Beans

    Published: Nov 22, 2013 · Modified: Nov 11, 2020 by Kate Ford · This post may contain affiliate links.

    Chilli with Baked Beans
    JUMP TO RECIPE JUMP TO VIDEO
    Pinterest PIn for Chilli with Baked Beans

    This 20-minute chilli with baked beans is a perfect quick and easy dinner from basic storecupboard ingredients. Smoky, spicy and filling - delicious!

    🍴Why you will love this recipe

    A 20-minute weeknight dinner that is delicious and nutritious will always be a winner, and this very easy chilli with baked beans is no exception.

    Smoky and spicy chipotle paste, garlic, and oregano turn two basic storecupboard tins into a really special supper. You can serve this easy chilli with rice, wraps, steamed vegetables or even scooped up in tortilla chips... yum!

    And if you have leftovers, you can keep in the fridge for an epic jacket potato filling, or freeze individual portions for another day.

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Chilli with Baked Beans
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Ingredients for Chilli with Baked Beans

    📝 What you need

    Baked Beans are a storecupboard staple I almost always have in the cupboard. I always use reduced sugar and salt beans, which gives more flexibility with seasoning and sweetness, but use whatever you have to hand.

    Chipotle Paste adds a deep, smoky spice to your chilli, wonderful stuff. It is spicy, so if you haven't tried it before go easy, you can add more but you can't take it out!

    Chopped Tomatoes are another storecupboard staple - cheap and easy.

    Garlic I used real garlic cloves below, but by all means use ready-chopped garlic or garlic paste to make this baked bean chilli even quicker!

    👩🏽‍🍳 How to make your Chilli with Baked Beans

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.

    blitz carrot garlic and coriander

    Peel and roughly chop the carrot, onion, garlic and coriander stalks (set aside leaves for later). Starting with carrot, garlic and coriander stalks, use a mini-chopper to chop finely

    add onion and fry gently

    Add the onion and pulse again until finely chopped (but not puréed). Fry gently for 2 minutes.

    add chipotle paste and chop peppers

    Add chipotle paste, stir and cook for a further minute. De-seed the pepper and chop into chunks. Add to the pan.

    add baked beans and tomatoes and simmer

    Tip the baked beans and chopped tomatoes into the pan, and add the oregano. Season well with salt and black pepper. Simmer for 8-10 minutes until thick.

    🔪 Top Tips & FAQs

    Don't over-blitz the vegetables or you will have a mushy base to your chilli - you are aiming for them to be finely chopped, not puréed. If you don't have a mini-chopper or food processor, just chop them finely by hand.

    Adjust the consistency before serving - add a splash of water if your chilli has become a little too thick, or let it bubble for a minute or two longer if it is still too runny.

    If you don't want your baked bean chilli to be at all spicy, leave out the chipotle paste and use smoked paprika instead.

    Quick Baked Bean Chilli
    Can I freeze my chilli with baked beans?

    Yes, this freezes really well - why not make up a double batch and freeze two portions for another day?

    How long does this chilli keep in the fridge?

    You can keep your chilli in the fridge for 3-4 days as long as it is sealed in an airtight container.

    Do I have to use baked beans?

    No, you could use any kind of tinned beans, but don't forget to drain and rinse them. You may need to adjust the seasoning if you are not using the baked bean sauce, so taste and adjust before serving. Kidney beans, black beans, cannellini or borlotti all make an excellent chilli.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • 3 Bean Chilli
      Smoky 3 Bean Chilli
    • Green Pasta Sauce
      Super Green Pasta Sauce
    • Sweet Chilli Noodles
      Sweet Chilli Noodles with exotic mushrooms
    • borlotti bean soup
      Borlotti Bean Soup with kale

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    Chilli with Baked Beans

    Quick Chilli with Baked Beans

    Kate Ford | The Veg Space
    This 20-minute chilli with baked beans is a perfect quick and easy dinner from basic storecupboard ingredients. Smoky, spicy and filling - delicious!
    5 from 6 votes
    Print Recipe Pin Recipe
    Bookmark Saved!
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main
    Cuisine British
    Servings 2 servings
    Calories 426 kcal

    Ingredients
      

    • 1 carrot
    • 2 garlic cloves
    • handful fresh coriander
    • 1 red onion
    • 2 tablespoon olive oil
    • 2-3 teaspoon chipotle paste to your taste - 3tsp is hot!
    • 1 red pepper
    • 400 g tin baked beans
    • 400 g tin chopped tomatoes
    • pinch dried oregano optional
    • salt and black pepper

    Instructions
     

    • Peel the carrot and garlic and cut into chunks. Strip the leaves off the coriander and chop the stalks into sections (set aside the leaves for later). In a mini-chopper or food processor, briefly blitz the carrot, garlic and coriander stalks until they are finely chopped but not puréed.
    • Peel the red onion and cut into chunks. Add to the mini-chopper and pulse just a couple of times until finely chopped.
    • Heat the oil in a large frying pan or casserole. Fry the chopped vegetables for 2-3 minutes.
    • Add the chipotle paste, stir through and continue to cook.
    • De-seed the pepper and cut into large chunks, add to the pan and stir.
    • Tip the baked beans and chopped tomatoes into the pan. Add the oregano and season well with salt and black pepper. Stir well and simmer for 7-8 minutes until thick.
    • Taste and adjust seasoning, then serve.

    Video

    Notes

    Don't over-blitz the vegetables or you will have a mushy base to your chilli - you are aiming for them to be finely chopped, not puréed. If you don't have a mini-chopper or food processor, just chop them finely by hand.
    Adjust the consistency before serving - add a splash of water if your chilli has become a little too thick, or let it bubble for a minute or two longer if it is still too runny.
    If you don't want your baked bean chilli to be at all spicy, leave out the chipotle paste and use smoked paprika instead.

    Nutrition

    Serving: 1servingCalories: 426kcalCarbohydrates: 61gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 14mgSodium: 1232mgPotassium: 1310mgFiber: 16gSugar: 11gVitamin A: 7194IUVitamin C: 106mgCalcium: 200mgIron: 6mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!
    Vegan meal plan and shopping lists

    Free 4-Week Vegan Meal Plan

    Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!

    Veg Space E-Newsletter

    Don't want to miss a thing?

    Follow me on Facebook, Instagram and Twitter.

    Or why not subscribe to my blog and get delicious vegan recipes straight to your inbox every week?

    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Peanut Butter Chickpea Curry
    Udon Noodles with Thai Coconut Vegetables »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Ieva says

      April 10, 2022 at 12:37 pm

      Absolutely love how flavoursome, inexpensive and easy to make this was! The whole family enjoyed it and we will definitely make it again! Thanks for the recipe!

      Reply
    2. Claudia Lamascolo says

      April 10, 2022 at 12:05 pm

      This is the perfect side dish for our barbecue we are having today! I am going to make it as it sounds delicious!

      Reply
    3. Jacqueline says

      April 10, 2022 at 8:25 am

      Nice idea Kate. Everyone always has beans in the cupboard.

      Reply
    4. Dannii says

      April 10, 2022 at 8:00 am

      I love anything that uses baked beans. It is such a staple in our house.

      Reply
    5. Mariana says

      April 10, 2022 at 2:02 am

      Who doesn't like a quick dinner when you are getting home from work and tired, thank you Kate for sharing this awesome recipe to save my life.

      Reply
    5 from 6 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    • Facebook
    • Instagram
    • Twitter
    • Pinterest

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Vegan Toad in the Hole
      Vegan Toad in the Hole
    • 3 Bean Chilli
      Smoky 3 Bean Chilli
    • Butter Bean Mash
      Butter Bean Mash
    • Vegan Cheese Sauce
      Vegan Cheese Sauce

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Curried Parsnip Soup
      Curried Parsnip Soup
    • chickpea and lentil curry
      Creamy Chickpea and Lentil Curry
    • Vegan Moussaka
      Vegan Moussaka
    • Celeriac Steak
      Celeriac Steak

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work with me

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED

    156 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.