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Smoky Bean Chilli

You could serve this as is, or with rice or quinoa, or a big hunk of bread!


  • 1 tin kidney beans
  • 1 tin chopped tomatoes
  • 1 tin butter beans
  • 1 tin black beans
  • 1 tin black eye beans
  • 1 heaped tbsp tahini
  • 1 tbsp chipotle paste
  • 1 tbsp chilli powder
  • 1 large red onion
  • 2 red peppers
  • 2 cloves garlic
  • Big squeeze of tomato purée
  • Salt & pepper to season


Firstly, finely chop your onion and garlic and add them to a deep frying pan or saucepan. Fry off until brown in a little oil or water. Whilst they’re cooking, rinse and drain the beans.

Add your chopped red pepper, stirring so that nothing burns.

Next up, add the beans to the mix. Add in your chipotle paste and chilli powder and coat the beans.

After they’ve been coated, pour over the tomatoes and purée, and turn the heat down low. Then stir in your tahini and mix thoroughly.

Let the chilli simmer for about 25 minutes until the edges of the pan have started to go crispy (best bits!) and serve.

Recipe by Frankie's Weekend