Even meat lovers will be coming back for seconds of this hearty flavour packed meal. With a fiery chipotle seasoning, topped with cooling sour cream, it makes a great meat free meal. Make the chilli ahead of time, freeze and have an impressive dinner ready before the bikes have even cooled down.


1 large brown onion finely diced

1 red pepper, deseeded, diced

1 green pepper, deseeded, diced

1 carrot, peeled, finely diced

2 stalks celery, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon chipotle powder

Pinch of chilli flakes

400g can diced tomatoes

400g kidney or black beans, drained

120g can corn kernels

Rice, tortillas chips, lime and sour cream to serve


  1. Heat a large pot over medium heat with a tablespoon of oil. Add onion, peppers, carrot and celery and saute for 7-8 minutes or until starting to soften.
  2. Add garlic, tomato paste and spices, cook for a further 2 minutes or until fragrant. Add tomatoes and beans and enough water just to cover. Simmer for 30 minutes or until reduced and thick.
  3. Add corn and adjust seasoning with salt and pepper and more chilli if needed.
  4. Allow to cool before dividing portions into ziplock bags or Tupperware.

To Serve

  1. Heat chilli in a pot, bringing it to the boil for 2 minutes.
  2. Cook rice or mixed grains as per directions on pack.
  3. Divide chilli, rice and chips between plates, top with sour cream and a lime wedge on the side.


  • Chipotle powder will add a smoky flavour, if not available swap sweet paprika for smoked


  • Mexican seasoning mix can be used in place of spices – be wary of the amount of added sugar and salt
  • Any beans will work, choose one that you prefer
  • Adding other veggies such as pumpkin or sweet potato will help to bulk it up and be more filling

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