Photo of Mixed bean chilli by WW

Mixed bean chilli

Points® value
Total Time
30 min
5 min
25 min
This colourful chilli is quick and easy to make, and is perfect for batch cooking. The chilli can be frozen in an airtight container for up to 3 months


Calorie controlled cooking spray

4 spray(s)

Peppers, all types

3 medium, mixed, deseeded and thinly sliced


2 teaspoon(s), level

Chilli Powder

1 teaspoon(s), level, mild

Ground Cumin

1 teaspoon(s), level

Tinned Tomatoes

1 can(s), large, chopped

Vegetable stock cube

½ cube(s), to make 100ml stock

Mixed Beans, cooked

2 can(s), large, drained, drained and rinsed

Brown rice, microwaveable

2 pouch(es), basmati

Coriander, fresh

2 tablespoon(s)


  1. Mist a large nonstick frying pan with cooking spray and fry the peppers over a high heat for 5-7 minutes, until starting to soften. Stir in the paprika, chilli powder and cumin, then season to taste and cook for a further 1 minute.
  2. Add the tomatoes and stock, then bring the mixture to a simmer. Cook for 10-12 minutes, until the mixture has thickened slightly. Stir in the mixed beans and simmer for a further 5 minutes.
  3. Cook the rice to pack instructions and divide it between 4 bowls, top with the chilli, garnish with coriander and serve.


If you prefer a thicker sauce, use a stick blender to purée a cupful of the chilli in a small bowl, then stir the purée back into the pan