Easy Cannellini Bean Chilli

This comforting, warming bowl of goodness is the perfect recipe for those evenings when we want something hearty and vibrant, but don’t seem to have much in the fridge. Using a few store-cupboard staples, plus a handful of vegetables (feel free to substitute these according to what you have), this easy chilli tastes far more delicious than its simplicity might imply. Serve with some wild or brown rice if you’re feeling hungry, or perhaps a big vibrant, herby side salad or some steamed broccoli, if you’re after something lighter.


2 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, minced
1 large carrot, peeled and finely chopped
1 stick celery, finely chopped
1 small red chilli, seeds removed and finely chopped (optional)
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder (optional)
2 x 400g tins cannellini beans, drained and rinsed (or other white beans of your choice)
325g tin sweetcorn, drained
500ml vegetable stock

To serve

1 small avocado, diced
1 red chilli, sliced (optional)
fresh coriander
lime wedges


Heat the olive oil in a heavy based casserole dish or large saucepan, then add the onion, garlic, carrot, celery, fresh chilli and a generous pinch of salt. Cook over a low heat for 10 minutes, stirring regularly.

Add the spices and cook for a further 5 minutes.

Tip the beans, sweetcorn and stock into the pan, give everything a good stir, then bring to the boil. Turn down to a simmer and cook for 30 minutes or until the stock has reduced. Season to taste.

Serve the chilli with diced avocado, fresh chilli, coriander and lime wedges.

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