Vegetable three bean chilli and homemade flatbread

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Serves: 4

By Belles

(1 Vote) 3


  • 1 fresh red chilli

  • 1 large red onion

  • 1 tsp ground cumin

  • 400g tin chopped tomatoes

  • 1 fresh coriander, chopped

  • 125g carrots

  • 1 garlic clove, chopped finely

  • 2 tbsp olive oil

  • 2 red, orange or yellow pepper, diced

  • 1 tsp ground coriander

  • 400g tin kidney/black/black eyed beans, drained and washed

  • 1 square 70% dark chocolate

  • 200g plain flour

  • 2 tbsp tomato purée

  • 500ml Vegetable stock


To make the chilli:

  1. Heat the oil in a frying pan and fry the onion, garlic, carrots and peppers until starting to soften.
  2. Transfer to a saucepan and add the chilli, cumin and coriander, stir fry for 1-2 minutes until you can smell the spices.
  3. Add the chopped tomatoes, drain the beans in a colander and rinse, add these along with the tomato purée and stock. Stir, cover and bring to a simmer.
  4. Simmer gently for 30-40 minutes until all the vegetables are cooked and the sauce has thickened. Taste and add any salt and pepper if necessary.
  5. Add the chocolate and half the fresh coriander and stir until the chocolate has melted.
  6. Serve immediately with swirls of soured cream, scatter the rest of the fresh coriander over and place a quarter of lime on the side.

To make the flatbreads:

  1. Simply make a well in the centre of the flour and gradually add warm water until you have a soft dough.
  2. Knead gently and split the dough into 6 equal sized pieces, roll out thinly.
  3. Heat a frying pan or griddle pan until very hot and cook each flatbread for 1 minute each side or until brown spots appear, or stripes if you use a griddle pan.
  4. Wrap in a clean tea towel to keep warm until ready to serve. Repeat with the rest.

©Beverley Glock 2013

Handy Hint

This is great made in advance and cooked for 2-3 hours in a slow cooker or the simmering oven of an AGA. If you have some left over, add more stock and turn it into a chilli bean soup for a healthy lunch. If you like your chilli hot add 1-2 tsp chilli powder. Serve with rice instead of flatbreads if you wish.

Additional Information

  • Slow cooker

  • Make Ahead

  • Can Freeze

  • mexican

  • Winter

  • Bonfire

  • Autumn

  • Main Course

  • Vegetarian

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Your comments

  • Cariad007 15/05/14 21:08

    I'm guessing it's 3 tins of beans, hence the name of the recipe.

  • IAmTheGodOfTitsAndWine 13/05/14 19:58

    I'm lovng the typo. 'Vegetable sock', brilliant. Five stars just for making me laugh.

  • peanutbutterandbanana 11/05/14 11:57

    I can't work out if I need three tins of beans (one of each type mentioned) or one tin of whichever type you have in your cupboard. Please can you enlighten? Thanks