This is one of my family’s absolute favourites.

  • Serves: 5 people
    • Mexican

    Mixed bean chili

    Recipe Information

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    Onions 3-4 medium

    Tinned tomatoes (chopped) 400g (1 x tin)

    Bell peppers (any colour) 2 large

    Mixed beans 1,200g (720g drained)

    Tomato puree 50g

    Vegetable stock cubes 2 (14g)

    Garlic 4 cloves

    Cumin 1 tablespoon

    Paprika 1 tablespoon

    Chili Powder 1 tablespoon


    Chop the onions and garlic. Add a drizzle of oil to a pan and add the onions and garlic.

    While the onions and garlic soften, chop the peppers into small chunks.

    Add the peppers into the mix with the tomato puree, cumin, paprika and chili powder.

    Stir the ingredients together before adding in the tinned tomatoes, mixed beans and vegetable stock cubes.

    Leave to simmer for about 20-30 minutes before serving up. Serve with either rice or tacos.


    Team GB nutritionist Nigel Mitchell says:

    This is one of my family’s absolute favourites - so much so that I often make a big batch to enjoy twice a week!

    From a nutritional perspective, the recipe is packed with brain and mood supporting ingredients.

    The peppers and tomatoes contain antioxidants that support your brain, while the beans provide slow released energy to help fuel your thinking.

    TOP TIP: This is great served with guacamole and salad to supply even more brain nutrients.

    FUN FACT:  When the chili is cold it can be mashed and re-purposed as a pate or spread.


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