Chilis are a great way to stave off the cold during the long winter months. These quick, easy and nutritious bowls of goodness can be as plain or as fancy as you like. For a quick meal that’s on the table in 30 minutes use good quality organic, BPA free canned beans in your dish. Or if you have prepared ahead, just grab some cooked from scratch beans from your freezer and add them in. Serve over rice or a baked sweet potato, with your favourite fixins' and a cold glass of beer.



2 tbsp olive oil

1 large onion, finely chopped

1 red bell pepper, finely chopped

4 cloves garlic, minced

1 tbsp chili powder (more or less depending on your heat tolerance)

1 tsp chili flakes

1 tsp cumin powder

1 tsp paprika

1 tbsp cocoa powder

1 tsp salt

1 796ml can chopped or crushed tomatoes

1 tbsp molasses

1 ½ cups cooked pinto beans (or 1 x 398ml can)

1 ½ cups cooked chickpeas (or 1 x 398ml can)

1 ½ cups cooked navy beans (or 1 x 398ml can)


Print Recipe



Heat the oil in large heavy based pan over a medium heat. Add the chopped onions and bell peppers to the oil and sauté until the onions are translucent and the peppers have softened. Next add the garlic and cook for a few more minutes.

Stir in the chili powder, chili flakes, cumin powder, paprika, cocoa powder and salt. Cook for 1 minute until fragrant – do not allow to burn.

Add the tomatoes and molasses and deglaze the pan to remove any spices that may have stuck to the bottom – don’t want to lose any good flavour. Add the beans to the pan and give everything a good stir to mix everything together. Lower the heat slightly and let the chili simmer for about 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning if required.

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