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3-Bean Spicy Chilli Recipe




  • 1tbsp coconut oil
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 3 carrots, chopped
  • 2 celery sticks, chopped
  • 1 x 400g tin white (haricot) beans, drained and rinsed
  • 1 x 400g tin black beans, drained and rinsed
  • 1 x 400g tin kidney beans, drained and rinsed
  • 2 x 400g tins chopped tomatoes
  • 1tsp chilli powder
  • ½tsp cayenne pepper
  • 2tsp ground cumin
  • small handful of basil, chopped
  • small handful of coriander (cilantro), roughly chopped
  • 1 avocado, peeled, stoned and sliced
  • 1 lime, quartered


1. In a large saucepan, melt the coconut oil over a medium-high heat, add the onion, garlic, carrots and celery and cook for 5 minutes.

2. Lower the heat to medium, add all the beans, chopped tomatoes and the spices and cook for 10 minutes. Lastly, stir in the basil until soft. This should only take a minute.

3. Spoon into bowls, garnish with chopped coriander and top with sliced avocado. Serve with lime wedges.

Courtesy of Superfoods Superfast by Julie Montagu, Photography by Yuki Sugiura. Quadrille


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