Peruvian beany chilli


( Serves 6-8)

Cooking Time: 30



  • kidney bean 240 grams/ml
  • Black bean 240 grams/ml
  • Lentils 240 grams/ml
  • Tinned tomatoes 800 grams/ml
  • Garlic 30 grams/ml
  • Onion 50 grams/ml
  • Paprika powder 20 grams/ml
  • Chilli powder 20 grams/ml
  • Cumin powder 20 grams/ml
  • Ground coriander 20 grams/ml
  • Peppers 50 grams/ml
  • Sweet corn 50 grams/ml
  • Rapeseed (Oil) 40 grams/ml


  1. heat the oil in a (very) large saucepan or saute pan. 
  2. dice the garlic and onion and add to the hot oil, frying for a few minutes, then adding in the spices. Fry fr a further 3 minutes and add the chopped bell pepper. You can use any pepper, but i like to use green to add a bit more vibrancy.
  3. Next pour in two cans of chopped tomatoes and stir. Drain the canned lentils and beans (save the bean water as this can be used to thicken other recipes such as soups) and add to the pan along with the sweetcorn, and give it a nice stir. You may need to add some water at this point, or some of the saved bean water. 
  4. you may want to add a teaspoon of molasses (black treacle) or dark maple syrup here to add a richer flavour. A square of dark chocolate can also be added instead fot the same depth.
  5. simmer for around 20 minutes. Meanwhile, cook your grains/carbs and prepare some tasty crisp salad to enjoy with it. I like to eat mine with quinoa or rice, some salad leaves and avocado, and maybe some tortillas for that added crunch.
  6. Finished!

Extra Notes




store-cupboard ingredients 

will last 3-4 days in the fridge

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