Chilli Mixed Bean Non-Carne with Basmati Rice

Romina Callwitz ©


  • 1 tbs rapeseed oil
  • 1 red onion, diced
  • 2 cloves garlic, crushed
  • 3 carrots, peeled and sliced
  • 1 yellow or red pepper, sliced thinly 
  • 1 tbs balsamic vinegar
  • 1 tin Mr Organic Chilli Mixed Beans
  • 1 bay leaf
  • 150 g (5¼ oz) basmati rice, washed
  • To Serve: guacamole; fresh coriander (optional)
Recipe and image courtesy of Mr Organic.

Romy London’s delicious vegan chilli for Organic September is a great addition to the menu all year round!


  1. Heat the rapeseed oil over medium heat and sauté the red onion until soft. Add in the crushed garlic, then add the sliced carrots and sliced pepper. Cook for a further minute whilst stirring, then deglaze the pan with balsamic vinegar.
  2. Pour the Chilli Mixed Beans into the pan, add the bay leaf and give everything a good stir. Simmer for about 10 to 15 minutes on low heat to heat through the beans and soften the carrots and peppers. Add in a little water for the right consistency, if needed.
  3. In the meantime, cook the basmati rice according to the packaging instructions.
  4. When ready, remove the bay leaf and serve the chilli alongside the basmati, with fresh coriander and a dollop of guacamole, if liked.


Inspired to try more plant-based recipes? Why not try our Vegan Smoky Black Bean Casserole or Very Healthy Vegan Sausage Bake? Perfect for autumn evenings!