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.
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📝 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 👇🏼.
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 the onion and pulse again until finely chopped (but not puréed). Fry gently for 2 minutes.
Add chipotle paste, stir and cook for a further minute. De-seed the pepper and chop into chunks. Add to the pan.
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.
Yes, this freezes really well - why not make up a double batch and freeze two portions for another day?
You can keep your chilli in the fridge for 3-4 days as long as it is sealed in an airtight container.
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.
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🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
📖 Recipe
Quick Chilli with Baked Beans
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.
ENVIRONMENTAL INFORMATION
Video
Notes
Nutrition
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Ieva says
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!
Claudia Lamascolo says
This is the perfect side dish for our barbecue we are having today! I am going to make it as it sounds delicious!
Jacqueline says
Nice idea Kate. Everyone always has beans in the cupboard.
Dannii says
I love anything that uses baked beans. It is such a staple in our house.
Mariana says
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.