Vegan smoky bean stew

This satisfying one-pot dish is perfect meat-free winter warmer, and it can be on your table in under half an hour

Vegan smoky bean chilli

Recipe and image courtesy of Brett Cobley (@epivegan on Instagram), author of What Vegans Eat



  • Olive oil for frying
  • Shallots 3, finely chopped
  • Jalapeño 1, finely chopped
  • Garlic 2 cloves, finely chopped
  • Aduki beans 1 tin, drained and rinsed
  • Sweetcorn 1 tin, drained
  • Chilli paste 1 tsp
  • Smoked paprika half tsp
  • Garlic puree 1 tbsp
  • Black pepper pinch
  • Passata 300g
  • Lime or lemon juice half a lemon or lime

To serve

  • Avocado
  • Vegan yoghurt 4 tbsp
  • Washed spinach 2 handfuls
  • Fresh coriander small bunch


  • Step 1

    Heat some olive oil in a pan, then add the shallots, chilli and garlic and cook over a medium heat until softened.

  • Step 2

    Tip in all remaining ingredients, along with 125ml water. Stir to combine then simmer for 20 minutes to thicken, stirring occasionally.

  • Step 3

    Serve hot with sliced avocado arranged on top, or other toppings of your choice.