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Spicy Bean Chilli with Pan-Fried Tortillas

This vegetarian chilli is very filling and tasty and the barbecue sauce adds a sweet and smoky depth to the flavour. Served with the homemade tortillas, this is a quick and simple campfire supper.


  • 4 tbsp of olive oil
  • 4 tortilla wraps (one per person)
  • 1 medium onion, diced
  • 4 tsp of mild chilli powder (use this as a guide but reduce or increase depending on how spicy you like your chilli!)
  • 1 tin of cannellini beans, drained
  • 1 tin of red kidney beans, drained
  • 2 tins of chopped tomatoes
  • 300g vegetarian mince
  • 2 x 500g cartons of tomato passata
  • 4 tbsp of good-quality barbecue sauce
  • Grated cheese and crème fraîche to serve


Cut the tortilla wraps into triangles to form tortilla chips. Heat 2 tablespoons of olive oil in the pan and pan-fry the tortillas until golden brown on both sides, turning halfway through. Once the tortillas are cooked, set them aside to cool.

Dice the onion and heat the remaining olive oil in the pan over a medium heat. Fry the onion until softened, then add the mild chilli powder and stir well to coat the onions.

Add the 2 tins of beans, the tomato passata and the 2 tins of chopped tomatoes to the pan and stir well.

Add the vegetarian mince and the barbecue sauce to the chilli and stir again to combine.

Allow to simmer over a medium heat for 20 minutes, until the chilli is thoroughly heated and thickened.

Serve with grated cheese and crème fraîche, with a side of the homemade tortillas!

Recipe by Coco Cami