Chilli con cannellini

Chilli con cannellini

My first ever vegan creation. This quick and easy recipe is great for feeding vegans and vegetarians at late notice.  It uses basic ingredients you’re likely to have in the cupboard. Get the Chilli con cannellini cooking while you send the other half to the shops to pick up some tortillas and toppings. Vegetarians may also enjoy some sour cream and cheese.

Chilli con cannellini

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6


  • 20 ml olive oil
  • 1 onion diced
  • 1 clove garlic crushed
  • 240 g cannellini beans cooked and drained
  • 240 g lentils cooked and drained
  • 400 g cooked tomatoes crushed or diced
  • 1 teaspoon cumin ground
  • 1/8 teaspoon chilli powder
  • 200 ml vegetable stock


  • Heat oil in large saucepan and saute onion and garlic
  • Add remaining ingredients, simmer for 20 minutes, stirring occassionally
  • Serve with tortillas, lettuce, tomato, guacamole and any other toppings that take your fancy

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