Mixed Bean and Avocado Chilli

A delicious vegetarian chilli. View our selection of vegetarian ready meals and frozen vegetables.

Portions: 4


  • 120g Drained Red Kidney Beans
  • 120g Drained Butter Beans
  • 120g Borlotti Beans
  • 375g Chopped Tomatoes
  • 10g Red Wine Vinegar
  • 100g Roasted Red Onion Wedges
  • 0.6g Dried Chilli Flakes
  • 0.6g Coarse Ground Peppercorns
  • 10g Mediterranean Vegetable Stock
  • 15g Sun Dried Tomato Puree
  • 8g Fresh Basil (torn or chopped)
  • 9g Fresh Oregano (chopped)
  • 110g Water
  • 10g Cornflour
  • 1.3g Salt
  • 20g Tomato Puree
  • 15g Light Vegetable Stock Paste
  • 10g Balsamic Vinegar
  • 7g Soft Brown Sugar
  • 10g Garlic Puree
  • 5g Red Chillies (finely diced)
  • 8g Ginger Puree
  • 6g Fresh Coriander (chopped)
  • 150g Chopped Avocado


  1. In a medium sized saucepan over a low heat, place the mixed beans, onion wedges, chopped tomatoes, red wine and balsamic vinegars, dried chilli flakes, diced red chillies, chopped oregano, garlic puree and ginger puree.
  2. Cook gently until all beans are tender.
  3. Add the water, salt, pepper, Mediterranean vegetable stock paste, light vegetable stock paste, brown sugar, sun dried tomato puree and tomato puree.
  4. Cook until a sauce has started to form and then thicken with the diluted cornflour. Ensure that the core temperature has been reached. 
  5. Finally add the chopped fresh basil, chopped avocado and the chopped fresh coriander.

This dish could be served with either rice or pasta.