I wasn’t expecting much, to be honest. “Mixed bean chilli” always sounded like a bit of a cop-out. Like the kind of thing you throw together when you forgot to defrost the chicken. But I gave Mary’s version a go one night when the fridge was nearly bare, and it completely changed my mind.
First attempt, I went rogue with some old smoked paprika that had clearly given up years ago, and I didn’t simmer it long enough. The flavours were flat, and it tasted like bean soup with ideas above its station.
Second time, I did it properly. Fresh spices, low simmer, and that sneaky spoon of mango chutney? Game changer. The result was thick, gently spiced, sweet in all the right places, and shockingly satisfying. I’ve made it three times since—with little tweaks each go. It’s fast, flexible, and honestly better the next day.
Here’s how to get it spot on the first time.
WHY THIS ONE WORKS SO WELL
This chilli builds itself up the right way—nothing fancy, just solid layers. You start by softening the onion and red pepper (don’t skip that bit), then let the spices toast just long enough to smell amazing but not burn. From there, it’s mostly hands-off.
What makes it sing is the combo of passata and chopped tomatoes—one gives smooth body, the other brings a bit of texture. And that little spoonful of mango chutney? Sounds odd, but it lifts the whole thing and gives it this gentle sweetness you didn’t know it needed.
The sweetcorn and fresh coriander at the end aren’t just for show. They add crunch and freshness right when the chilli starts to feel rich and hearty. It tastes like you put hours into it—but you didn’t.
INGREDIENTS + WHY THEY MATTER
Olive Oil (2 tbsp) – For sautéing and bringing everything together.
Onion (1 large) – Base flavour. Finely chopped means it melts into the sauce.
Red Pepper (1) – Adds sweetness and colour.
Garlic (2 cloves) – Brings bite. Grated is best for even distribution.
Cumin + Coriander (1 tbsp each) – Earthy warmth. Toast them briefly to release their oils.
Sweet Smoked Paprika (1 tsp) – Adds a mellow, smoky depth. Fresh is key.
Hot Chilli Powder (¼ tsp) – Just enough to wake it up without overwhelming.
Mixed Salad Beans (2 x 400g tins) – The heart of the dish. I like the ones with kidney, cannellini, and chickpeas.
Chopped Tomatoes (400g tin) + Passata (500g) – For body, brightness, and balance.
Vegetable Stock (300ml) – Adds savoury depth. Use a good-quality cube or homemade.
Tomato Purée (1 tbsp) – Intensifies the tomato flavour.
Mango Chutney (1 tbsp) – Sneaky but brilliant. Adds tangy sweetness and roundness.
Sweetcorn (198g tin) – Gives pops of sweetness and texture.
Coriander (small bunch) – Stirred in at the end for fresh lift.
MAKING IT YOURS (WITHOUT RUINING IT)
Want it spicier? Add more chilli powder or fresh chopped chilli near the end.
No mango chutney? Use a spoonful of apricot jam and a splash of vinegar. Not quite the same, but it works.
Add more veg? Courgette, spinach, even small cubes of butternut squash all hold up.
Protein boost? Stir in cooked quinoa or top with a fried egg.
Don’t do coriander? Flat-leaf parsley is a safe, mellow alternative.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Flavour felt flat | Spices were old or undercooked | Use fresh spices + toast them for 10 secs |
| Sauce too thin | Didn’t simmer long enough | Give it a full 40 mins, lid slightly ajar |
| Too spicy | Heavy-handed with chilli powder | Start small—you can add more later |
| Beans were mushy | Overcooked or cheap tinned beans | Drain gently and simmer gently |
HOW TO MAKE MARY BERRY’S MIXED BEAN AND RED PEPPER CHILLI
Heat olive oil in a deep frying pan over high heat.
Add chopped onion and diced red pepper. Cook for 3–4 minutes until softened.
Stir in grated garlic, ground cumin, ground coriander, smoked paprika, and hot chilli powder. Fry for 10 seconds to release the aromas.
Add mixed beans, chopped tomatoes, passata, vegetable stock, tomato purée, and mango chutney.
Season with salt and black pepper. Bring to a boil.
Reduce heat, cover, and simmer gently for 40 minutes, stirring now and then.
Stir in drained sweetcorn and chopped coriander.
Taste and adjust seasoning if needed.
Serve hot with rice, grated cheese, sour cream, and guacamole if you like.
TIPS FROM MY KITCHEN
- I keep the lid slightly ajar while simmering—it helps thicken the sauce faster.
- Don’t rush the spice step. Ten seconds is enough, but skipping it makes a big difference.
- Add the sweetcorn at the very end—it keeps its pop that way.
- I sometimes serve this in wraps with rice and cheese for an easy burrito night.
STORAGE + REHEATING
- Fridge: Keeps for 3 days in a sealed container.
- Freezer: Freeze in batches for up to 3 months.
- Reheat: Gently on the hob or in the microwave, stirring halfway. Add a splash of water if it’s too thick.
FREQUENTLY ASKED QUESTIONS
Q: Can I make this in advance?
A: Definitely. It tastes even better the next day once the flavours meld.
Q: Can I use dried beans instead of tinned?
A: You can—but soak and cook them first. The timings here are based on tinned.
Q: Is it very spicy?
A: Not really. The ¼ tsp chilli gives it a warm kick, but nothing overwhelming. Adjust to taste.
Q: What can I serve it with besides rice?
A: Jacket potatoes, cornbread, tortilla chips—even spooned onto nachos.
Q: Can I double the recipe?
A: Yes. Just make sure your pan’s big enough, and you might need to simmer a little longer uncovered to thicken.
Try More Recipes:
- Mary Berry Prawn Stir-fry With Ginger, Coconut and Chilli
- Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts Recipe
- Mary Berry Chilli and Coriander Chicken Recipe
Mary Berry Mixed Bean and Red Pepper Chilli
Course: DinnerCuisine: BritishDifficulty: Easy4
servings10
minutes40
minutes220.9
kcalA hearty, one-pan vegetarian chilli packed with mixed beans, peppers, and warming spices. Quick to make, deeply flavourful, and perfect for busy weeknights or batch-cooking.
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
1 red pepper, deseeded and finely diced
2 garlic cloves, finely grated
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp sweet smoked paprika
¼ tsp hot chilli powder
2 x 400g tins mixed salad beans, drained and rinsed
1 x 400g tin chopped tomatoes
500g passata
300ml vegetable stock (½ pint)
1 tbsp tomato purée
1 tbsp mango chutney
1 x 198g tin sweetcorn, drained
Small bunch of coriander, leaves chopped
Salt and black pepper, to taste
Directions
- Start by heating the olive oil in a big, deep frying pan—medium-high heat is what you want.
- Toss in the chopped onion and red pepper. Let them cook for about 3–4 minutes, just until they’re starting to soften. Don’t rush it—you want them sweet, not scorched.
- Add the garlic, cumin, coriander, smoked paprika, and chilli powder. Stir it around for maybe 10 seconds—just enough for the spices to wake up and start smelling like something’s actually happening.
- Now add the beans, chopped tomatoes, passata, stock, tomato purée, and that spoon of mango chutney. It’ll look like a lot, but trust it.
- Season it with salt and pepper, give everything a good stir, then bring it up to a boil.
- As soon as it’s bubbling, turn the heat right down, pop a lid on, and let it simmer gently for 40 minutes. Stir once or twice so nothing sticks.
- Once it’s had a proper simmer, stir in the sweetcorn and chopped coriander. Let it sit for a minute with the heat off—just to pull it all together.
- Taste it. If it needs more salt or a bit of heat, this is the moment to tweak.
- Serve hot with rice, or spooned into bowls with whatever toppings you like—cheese, sour cream, tortilla chips, go wild.
Notes
- Make sure your spices are fresh—old ones lose their punch fast.
- Simmer with the lid slightly ajar to help thicken the sauce.
- Add spinach or courgette in the last 10 minutes if you want extra veg.