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Mary Berry’s Mixed Bean and Red Pepper Chilli

Mary Berry's mixed bean and red pepper chilli is a brilliant substantial vegetarian dinner. We love it piled onto jacket potatoes or served with fluffy rice.

From the book


Delicious for everyone, not just vegetarians, this healthy chilli is bursting with flavour. Serve it with guacamole to make it extra special, and with soured cream, too, if liked.

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2 tbsp olive oil
1 large onion, finely chopped
1 red pepper, deseeded and finely diced
2 garlic cloves, finely grated
1 tbsp each of ground cumin and ground coriander
1 tsp sweet smoked paprika
¼ tsp hot chilli powder
2 x 400g tins mixed salad beans, drained and rinsed
1 x 400g tin chopped tomatoes
500g (1lb 2oz) passata
300ml (½ pint) vegetable stock
1 tbsp tomato purée
1 tbsp mango chutney
1 × 198g tin sweetcorn, drained
Small bunch of coriander, leaves chopped


Heat the oil in a deep, lidded, frying pan over a high heat. Add the onion and pepper and fry for 3–4 minutes. Add the garlic and spices and fry for 10 seconds.

Stir in the beans, chopped tomatoes, passata, stock, purée and mango chutney. Season with salt and freshly ground black pepper. Bring up to the boil, then reduce the heat, cover with a lid and simmer for about 40 minutes.

Check the seasoning and stir in the sweetcorn and coriander.

Serve the chilli hot with rice, some grated cheese, soured cream and guacamole (see page 37 of Mary Makes It Easy), if liked.

Mary’s Tips: Chilli can be made up to 8 hours ahead and reheated. Not suitable for freezing.


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