Smoked Spicy Bean Chili


I don’t think I ever cook the same chili twice! Chili is just super for using up leftover veggies, great for batch cooking, and an easy one if you’re entertaining a crowd.

You can easily do this as a veggie chili if you prefer, but I like the flavor of meat juices, and they always  add to the overall  taste.

Ground chipotle chili is the key ingredient that gives this dish a nice smoky flavor, it has a real traditional cowboy feel to it. So, just like a cowboy would…why not lasso yourself some of this magic stuff from your local health food store or supermarket and get going!

This one pot wonder is brimming with vitamins, fibre and protein.

A winning, healthy and tasty dinner!





  •  1 1/2 lb of lean beef mince  (5% fat is best)
  • Olive/rapeseed oil for frying
  • 1 can of kidney beans
  • 1 can of black beans/1 can of chickpeas (or both)
  • 1/2 an onion
  • 2 large cloves of garlic
  • 2 red chilies or 1 tablespoon of chili flakes
  • 2 sticks of celery
  • 1/2 a courgette
  • 1/2 an aubergine (optional)
  •  1 red/yellow/green bell pepper
  • 1 can of chopped tomatoes
  • 2 tablespoons of tomato purée or pasata
  • 1 cup of water
  • A generous pinch of salt and pepper


  • 1 tablespoon of chipotle
  • 2 teaspoons of paprika
  • 1/2 a teaspoon of cayenne (optional)
  • 1 teaspoon of cinnamon



  1.  Start by chopping all your veggies and chilies and set them to one side.
  2. Heat about a tablespoon of oil over a medium heat in a large pot, and lightly fry the mince. After about three minutes, add the garlic and onion and gently fry for a further 3-4 minutes.
  3. Remove the mince mixture with a slotted spoon to a bowl or large plate, and leave to one side.
  4. Leave any remaining juices in the pot (for added flavor) and heat another tablespoon of oil. Add all your veggies and fry them for about five minutes, then return the meat and mix everything thoroughly.
  5. Next, add all your spice seasonings, the tinned tomatoes, tomato purée, water, drained and rinsed black beans and kidney beans. Allow everything to simmer for about 30 minutes on a low heat.
  6. When the thirty minutes are up, taste and season with some salt and black pepper. You may want to add other extra seasonings, all depending on your trusty taste buds.

Serving suggestions:

  • Serve up a big bowl with a dollop of Greek or natural yogurt. Yogurt makes it lovely and creamy and also helps if it’s too spicy for some.
  • Perhaps add a little bit of cheese.
  • Serve with some rice, nachos or pitta to make it go even further.
  • If you’ve got leftovers, try some on a piece of crusty bread with some chopped avocado, tis only amazing!



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