I now (dare I say) prefer this to the meat version. And at £1.19 for 1kg of beans (after soaking) which makes 6 hearty portions, this is one of the most cost-effective meals I’ve ever made.
Like it’s meaty counterpart, there are loads of things you can do with a bean chilli. Burritos? Yep. Tacos? Yes, please. Teaming it with brown basmati rice and quinoa, jalapenos and avocado, yum. Or as the showstopper in a feast with pico de gallo salsa, homemade guacamole, harissa and the best tortillas you can get your hands on… The possibilities are endless.
My personal favourite is the taco feast. But it’s such a great make-ahead-and-freeze option, for those nights when you just can’t be arsed and need something healthy, quick and in my case this month, vegan!
This particular 10 bean mix from the ‘Love Life’ range in Waitrose was brought to my attention recently, and I was tasked with using at a.s.a.p, as they were about to go out of date.
I’ve since made this recipe countless times and bought the same mix again and again because it’s great. There are literally 10 different types of beans in there, and it’s £1.19. It’s a 500g packet that once soaked makes 1kg OF BEANS! Making this one of the most cost-effective meals I’ve ever made… Yay for veganism, and yay for Waitrose being cheap for once!
So the beans need to soak for a minimum of eight hours before you cook them. The longer they soak (after 8 hours) the softer they become. The first time I made it I soaked for 9 hours and the chilli had quite a bit of ‘bite’ almost like the Italian term al dente for pasta with bite.
The second time they soaked all day, and most of the night (12 hours in total) for a softer texture. Feel free to experiment as both are great, but I do prefer the one with a little more bite.
Once the beans are soaked, it’s just a matter of pulling it all together and letting it simmer. I cook it with the lid on for two hours on the lowest heat. Then, remove the lid and cook for a further 20-30 mins to intensify the flavours!
If you have a go at this recipe let me know in the comments, I’d love to hear from you!
- 2 tbsp rapeseed or olive oil
- 500g dried assorted beans (I use this amazingly good value 10 bean mix from Waitrose)
- 2 onions, diced
- 2 green chillies, finely chopped
- 4 cloves garlic, crushed
- 900 ml good quality veg stock
- 1 400g tin tomatoes
- 3 tbsp tomato puree
- 1 tbsp ancho chilli paste (optional)
- 2 tbsp soy sauce
- 3 tsp chilli powder
- 2 tsp ground cumin
- 2 bay leaves
- 2 tsp dried oregano
- 1/2 tsp cayenne pepper
A day ahead, you’ll need to soak your beans. Soak them as per packet instructions then drain well.
In a large, lidded cooking pot, saute the onions in the oil for 5 mins over a medium heat until they begin to soften. Add the green chilli and continue cooking, stirring occasionally for another 2 minutes. Add the garlic and cook for another minute or so until nice and fragrant.
Next, add the soaked, drained beans to the pot. Add the vegetable stock, tinned tomatoes, tomato puree, ancho chilli paste and stir well to combine.
Add the soy sauce, chilli powder, ground cumin, bay leaves, dried oregano and cayenne pepper. Give it a generous twist of cracked black pepper too.
Cover and cook on low for 2 hours. Then remove the lid and cook for a further 20-30 mins to intensify the flavours. Add a splash more water if it seems dry.
Serve with your fave accompaniments, dig in and enjoy!
Some serving suggestions below:
Wow this looks so good!
I always get a bit annoyed by things I have to soak things because I’m mega lazy, but it makes things so flipping cheap when you use dry beans. I’ll have to give this a go because I’m supposed to be saving for my hols and I bet this would make a mega cheap burrito mix!
oh yes Jess! the best, cheapest burrito mix! all it takes it a bit of forward-thinking and they’re ready to go in the morning 🙂 such a great variety of textures, too! <3 eee hope you have a great holiday!
This looks delicious and so simple! My mouth is watering x
thanks, petal! it’s a good ‘un and so easy! 🙂 x
Those tacos look so good! I know what I’m having for tea tomorrow now, haha!
Tacos are the one! I’ve just had this 10 bean chilli for lunch with brown rice and quinoa and a raw salad too. the possibilities are endless!
Proper love this ten beaner me. Just soaking the back out of the bean mix now. p.s your website is sick you worldie!! I Bet you have a nice looking boyfriend as well.
he’s absolutely gorgeous you have no idea. glad you love this recipe, I am actually heating up a portion of it right now to eat with some steaming hot basmati rice! 🙂
Hi Sophie, I’ve cooked this twice now (the second time with a few extra hours bean soaking) and it was superb both times. I originally googled “vegetarian waitrose ten bean chilli” and it was great to discover such a good recipe, especially as I’ve only been a vegetarian for a few months and I need to improve my repertoire! The ten bean mix looks wonderful and it’s almost a shame to cook them but with ideas like yours that’s no problem. Well done!
Hi Mark, great to hear from you! So glad you like the recipe, it’s a regular in my house now too we love it! What other veggie meals have you been enjoying? My khao soi noodle soup is vegan if you fancy something a bit different!
I’ve made this a couple of times and am back to make it gain. We’re currently in the middle of the grip of coronavirus and working from home (I hope everyone is well). I’ve previously loved to have this mix with rice, in a wrap, in a taco any which way and it’s meat free, I don’t eat a meat free diet but am cutting right down. It also makes lots of portions to grab at the last minute which is my usual way!!
Hi Elaine! Thanks so much for your comment! This recipe is a staple in my house now too we all love it! Really glad you have found it so versatile x
Hi Elaine, that’s brilliant I am so glad you’re enjoying the recipe! I love it too x