Craving something hearty, healthy, and full of flavour? This nourishing veggie bean chilli is the kind of recipe that makes you slow down, savour each bite, and feel truly satisfied. Packed with spices and plant-based goodness, it’s proof that comfort food can also be nourishing — and a wonderful way to explore mindful eating without rules or restriction.
Veggie Bean Chilli
When you’re working on building a calmer, more trusting relationship with food, it’s easy to overthink what you’re “supposed” to eat — especially when diet culture has taught us to chase control, rather than connection.
This veggie bean chilli is the kind of recipe I come back to often with clients: simple, satisfying, and packed with flavour — without rigid rules or labels. It’s a great reminder that nourishing your body doesn’t have to mean perfection or restriction.
It’s also ideal if you’re exploring mindful eating as discussed in this months blog. It offers warmth, texture, and a depth of flavour that really invites you to slow down and enjoy. Whether you’re just starting to reconnect with your hunger cues or you simply want something that feels grounding after a long day, this is a brilliant go-to.
Serve it with whatever sounds good — wild rice, a scoop of guacamole, a crunchy salad, or some wilted greens. Let your body (and taste buds) guide you.
Ingredients
- 1 Tbsp Olive/rapeseed oil
- 1 Onion, diced
- 1 Green chilli, Finely chopped
- 2 courgettes, finely diced
- 2 Green peppers, cut to 2cm dice (large chunks)
- 1 Garlic clove, grated/finely chopped
- 1 tbsp tomato puree
- 1 Tsp dried oregano
- 1 Tsp Smoked sweet paprika
- 2Tbsp ground coriander
- 1Tbsp Ground cumin
- 2 tins of beans (e.g. pinto/black/mixed, cannellini)
- 2 tins tomatoes
- Salt and pepper
- 15g fresh coriander, chopped
Method
- Warm the oil in a pan on a medium heat. Add the onion and chilli and sweat for around 3 minutes and then add the courgette and pepper and cook for another 5 minutes or until the vegetables have softened.
- Add the garlic and cook for another minute.
- Add the tomato puree, oregano, paprika, coriander and cumin to the pan, cook for a minute, stirring to avoid it catching on the bottom of the pan
- Next add the beans and tinned tomatoes, stir everything together and season with salt and pepper
- Leave to simmer on a low heat on the hob for around 40minutes or until everything is cooked together and the sauce has thickened up a little
- Mix in the coriander before serving
- Enjoy!
🍽️ Kate’s Top Tip: Really nice with wild rice, guacamole, shredded little gem lettuce and some greens!!
