Smoky Three Bean Chilli with Cocoa
A thick, smoky chilli of borlotti, black and pinto beans with a spoonful of cocoa for depth, ready in under an hour.
- Time55 min
- LevelEasy
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 625kcal
- 78gcarbs
- 20.6gof which sugars
- 18.5gfat
- 3.7gsaturates
- 30.5gprotein
- 27.7gfibre
- 3.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion and both peppers for 8 minutes until soft.
8 min - 2
Add the garlic, cumin, paprika, oregano, chilli flakes and cocoa and stir for 1 minute until the spices smell toasty.
- 3
Stir in the tomato purée, tomatoes, water and salt and bring to a simmer.
- 4
Add all three beans, cover partly and simmer for 30 minutes, stirring now and then, until the sauce is thick and rich. Add a splash of water if it gets too dry.
30 min - 5
Mash a few spoonfuls of beans against the side of the pan to thicken the chilli a little more. Stir in the lime juice and taste for salt.
- 6
Serve in bowls with the coriander and avocado, with rice or a baked potato on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
