Smoky Mixed Bean Chilli Non Carne

This smoky mixed bean chilli non carne is packed full of flavour, super healthy, warm, hearty and utterly delicious! It is free from the top 14 allergens and makes a perfect comforting family dinner. 

When the weather turns, it’s hard to beat a piping hot bowl of comforting chilli. This smoky mixed bean chilli non carne (non carne means without meat) requires minimal hands-on time, just a little bit of prep then leave it to bubble away soaking in all the flavours from the spices. It makes the perfect comfort food on a chilly evening!

Serve it over a bed of rice or piled high on a jacket potato, it's the perfect veggie meal if you are following a vegan diet or have a number of allergies, as it is also free from the top 14 allergens!

Fancy a chilli but with meat? Check out my Gluten Free Chilli Con Carne.

If you adore comfort food, you will also love my Chicken, Bacon & Mushroom Pie with Potato Topping and my Gluten Free Sausage Plait.

❤️ Why You Will Love This Recipe

• ✔️ The health benefits of beans are unreal!   They are packed full of protein, fibre, B vitamins, iron & antioxidants. They can also help lower cholesterol & regulate blood sugar and are a great way to get “all the good stuff” into your kids.
• ✔️ Super filling and cheap to make! Canned beans are such good value, so even if you are a meat lover I urge you to give this a try and I bet you will not miss the meat!
• ✔️ Perfect recipe for batch cooking, so double up on the recipe and place half in the freezer!

🍅 Ingredients You Will Need

✋ Be sure to double check all packaging for allergens. ✋

• Butter Beans / Cannellini Beans / 5 Bean Salad - The great thing about this recipe is you can mix up the beans and use whatever you have in the cupboard. I added a 5 bean salad which contains kidney beans, black eye beans, borlotti beans, pea navy beans, baby green lima beans & sweetcorn so gives a great variety. Be sure to rinse the vinaigrette from the bean salad before adding it to the chilli. Use any leftover butter beans to make this butter bean dip.
• Chopped tomatoes - Use a good quality chopped canned tomato.
• Onion & Garlic - Aromatics to form the base of the chilli.
• Red Pepper - Yellow or orange peppers would work just as well.
• Carrot - Used to add to your vegetable count and to add a sweetness to the chilli.
• Spices - I have used cumin, as well as smoked paprika and chilli powder, to give that rich Tex-Mex classic flavour. You can use mild, medium or hot chilli powder, depending on how hot you like your spice! If you are cooking for kids who aren’t a fan of spice, use mild and use half the amount stated in the recipe.
• Cocoa Powder - The secret ingredient! Cocoa powder adds a real depth and richness to the chilli and helps to balance out the spiciness. You can also use a couple of small squares of dark chocolate as they are normally dairy-free. (Double check packaging)
• Vegetable Stock - I have used Marigold Organic Vegetable Vegan Bouillon Powder as this stock is free from all of the top 14 allergens in the UK. Be sure to check the packet of your stock as most contain celery or gluten.
• Bayleaf - If you have a bay tree in your garden, you can pick the leaves fresh from the tree, give them a wash under the tap and add them to dishes. They add another layer of flavour to stews and chilli.

See the recipe card for full information on ingredients and quantities.

✏️ How To Make - Step-By-Step Instructions

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

When serving, garnish with some plant-based sour cream or creme fraiche, lime wedges and coriander.

💡 Tips & Tricks

• ✔️ Variety of Beans: Use a variety of beans for different textures and flavours. Kidney beans, black beans, pinto beans, and cannellini beans work well together.
• ✔️ Customise The Heat: If you are cooking for children or for people who are not a fan of spice, keep the chilli mild and provide some hot sauce on the side for those who enjoy extra heat.
• ✔️ Topping: Toppings can elevate your chilli to a whole new level. Serve with a variety of toppings like shredded dairy-free cheese, plant-based sour cream, sliced spring onions & avocado, chopped coriander and a wedge of lime!
• ✔️ Make It Ahead: Chilli often tastes better the next day. Consider making it ahead of time and reheating it for an even richer flavour.
• ✔️ Fussy Eaters: If you have fussy eaters chop the onion and pepper finely and grate the carrot!

⚡ Substitutions & Variations

• ✔️ Mix up the veg! - This is a great recipe to sneak vegetables into the kids! So if they are not a fan of peppers, swap it for their favourite veg. Mushrooms can also be chopped really finely and when added you will not know they are there!
• ✔️ Not a fan of spice? - If you don’t want too much of a spice kick use a mild chilli powder or use half the amount stated on the recipe card. If it’s still too spicy for you, adding some dairy free sour cream or creme fraiche to the chilli and mixing it through will help tone down the spice.

🍱 Leftovers & Storage

You can make a double batch of this mixed bean chilli and either store in the fridge for later in the week or freeze in portion sized containers and you will have a meal ready for those nights when you don’t have time to cook or simply can’t be bothered!

Storage

The chilli non carne will keep in the fridge for up to 3 days. Store it in an airtight Tupperware container.

Freezing

Separate the chilli into portions and freeze it flat in either a freezer bag or in an airtight freezer friendly container. The chilli will then keep well in the freezer for up to 3 months. Label the bag/container with the date and contents to help you keep track.

Defrosting

Remove the container from the freezer and leave to defrost in the fridge overnight.

Reheating

Reheat in a microwave for a few minutes, stirring after each minute to ensure it is fully re-heated evenly. Alternatively you can re-heat in a saucepan on the hob until piping hot.

💬 Recipe FAQs