three bean chilli

Tucking into pies, pastry and warm cakes straight out of the oven, helps beat the cold weather blues. However, it sure won’t help us fit into our Christmas party glad rags.

In an attempt to fill our bellies with something healthful, achieving our 5-a-day in the process, and staving off the winter chill, at Crumpet Cottage this 3 Bean Chilli is proving just the ticket.


1 onion

1 clove of garlic

1 tsp sugar

1tsp of chilli powder

1tsp paprika

1 tsp cumin

1tsp dried oregano

1tsp chilli flakes

glug of red wine

3 x 400g tins of beans of your choice e.g. kidney, cannellini and borlotti beans

2 x 400g tins of chopped tomatoes

glug of Worchester sauce

pinch of salt and pepper

  1. Heat the oil, sweat the onion and gently over a medium heat for 10 mins, add the garlic and cook for 1 min more.
  2. Add the sugar, chilli powder, paprika, cumin, oregano and chilli flakes, add the wine and cook until the alcohol taste has turned milder, a few minutes.
  3. Add the beans, Worcester sauce, tinned tomatoes and salt and pepper.
  4. Simmer for 40 mins to an 1 hour.
  5. Serve with natural yoghurt, a sprinkling of fresh chopped oregano and tortilla chips.
Tinned beans
Dried spices and herbs

Tip: Keep tasting as you go, use more or less of the spices depending on your taste, or experiment with some other spice flavours.

The ingredient list does look quite daunting but it is such an easy recipe that can’t really go wrong – just chuck everything in a pot!

Tip: This tastes even better the day after once the flavours have infused, so make a big batch for the week ahead.

Now all that’s left is to put your feet up and enjoy this warming winter treat.

– Miss C x

Bowl of vegetarian chilli