Curtis Stone’s 5 veggie and 3 bean chilli

Tasteful Curtis Stone’s 5 veggie and 3 bean chilli Recipe

This Mexican-style chilli sensation is packed with a mix of 5-veggies and 3-beans, making it flavoursome and extremely healthy.
Curtis Stone’s 5 veggie and 3 bean chilli
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.


  • 2 tbs canola oil

  • 1 brown onion, coarsely chopped

  • 3 celery sticks, thinly sliced, (about 1 1/2 cups)

  • 3 garlic cloves, chopped

  • 2 tsp Mexican chilli powder (optional)

  • 2 cups (500ml) vegetable stock

  • 400g tomato passata

  • 400g can red kidney beans, rinsed, drained

  • 400g can cannellini beans, rinsed, drained

  • 400g can chickpeas, rinsed, drained

  • corn kernels, from 2 corn cobs, husked


  • Step 1

    Heat the oil in a large saucepan over medium heat. Add the onion, celery and garlic. Cook, stirring occasionally, for 5 mins or until onion is translucent. Stir in chilli powder, if using. Add stock and passata. Bring to the boil then reduce heat to medium-low. Gently simmer, uncovered, stirring occasionally, for 10 mins to blend the flavours.

  • Step 2

    Stir in combined beans, chickpeas and corn kernels. Bring to a simmer and cook, stirring occasionally, for 10 mins or until the chilli thickens slightly.

  • Step 3

    Divide chilli among serving bowls.

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