dairy-free plant-based vegan vegetarian autumn dinner lunch winter one pot

three bean Mexican chilli

ready in: 30 minutes

servings: 4

by: Ceres Organics

This three bean Mexican chilli is perfect for serving a crowd during the cooler months. It’s a hearty meatless option that can be enjoyed with rice or nachos and topped with avocado, coriander and coconut yogurt. Make up a batch or two and freeze for those nights when you don't feel like cooking!


  • 2 tbsp Ceres Organics Olive Oil
  • 1 large onion, diced
  • 2 garlic cloves, diced
  • 1 large carrot diced
  • 1.5 tbsp cumin
  • 1/2 tsp chilli powder
  • 1 can Ceres Organics Black Beans , drained and rinsed
  • 1 can Ceres Organics Kidney Beans, drained and rinsed
  • 1 can Ceres Organics Cannellini Beans, drained and rinsed
  • salt & pepper to taste
  • 1/2 cup vegetable stock
  • coriander, chopped
  • avocado, sliced
  • rice or nachos to serve


  1. In a hot frypan, add oil, garlic, onion, carrot and cook for a 3 minutes until softened. Add cumin, chilli, and sprinkle of salt and pepper.
  2. Add beans, canned tomato and stock then bring to boil. Turn heat down and reduce to simmer for 10 – 15 minutes until thickened.
  3. Now it’s ready to serve with coriander, avocado and your choice of either rice or nachos.