Zanna’s Vegan 3-Bean Chilli

Chilli is the ultimate warming meal in the winter months (and we all know they are creeping in fast) and this – another one-pot wonder – caters to all dietary requirements. It also stores well in the fridge or freezer so is ideal for making in bulk. Meal prepping is key ladies!



Serves 4

1 tbsp coconut oil

1 large red onion, diced

3 large garlic cloves, minced

2 large celery sticks, very finely chopped

1 large red pepper, seeded and diced

2 x 400g tins of chopped tomatoes

250ml vegetable stock

4 tbsp tomato puree

400g tin of black beans, drained and rinsed

400g tin of kidney beans, drained and rinsed

1 tbsp mild chilli powder

2 tsp ground cumin

1 tsp dried oregano

1/2 tsp smoked paprika

pinch of cayenne pepper

salt and black pepper

salad or rice, to serve


  1. Heat the oil in frying pan over a medium-high heat, add the onions and garlic and saute until softened. Add chillies, celery and pepper and saute for a further 5 minutes, then stir in the chopped tomatoes, stock and tomato puree.
  2. Add all the beans, along with the spices (except the cayenne, if using), and simmer for 10-15 minutes until thickened. Taste and if you want it spicier stir in the cayenne and continue to cook for a further 1-2 minutes.
  3. Remove from the heat, season to taste, and serve with salad or some rice.


This delicious recipe comes from our girl Zanna Van Dyke and is featured in her book Strong

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