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Miss Hudson’s Store Cupboard Mixed Bean Chilli

St Peter's 13-18

Miss Hudson’s Store Cupboard Mixed Bean Chilli

A spicy vegan and gluten free mixed bean chilli, using staple ingredients found in most household kitchen cupboards.  To get in your five a day why not add grated carrot, chopped peppers, chopped squash, frozen sweetcorn and spinach for an extra healthy boost (makes 4 portions).

20200330 102638Ingredients:

  • 1 medium white onion, chopped
  • 1 clove of garlic, grated
  • 1 tbsp vegetable oil
  • 1 tbsp tomato puree
  • ½ tsp of chilli powder
  • ½ tsp of onion salt (optional)
  • Pinch of cinnamon
  • 1 tin of chopped or plum tomatoes
  • 2 tins of beans
  • (choose from mixed beans, kidney beans, borlotti beans, butter beans or any other type)
  • 1 vegetable stock cube
  • Salt and pepper for seasoning


  • Kitchen knife
  • Chopping board
  • Tablespoon
  • Teaspoon
  • Medium pan
  • Wooden/metal spoon


  1. Place the pan on a medium heat and add the vegetable oil, place the chopped onion into the pan and fry gently until softened and translucent in colour. Add the grated garlic and fry for a couple of minutes.
  2. Add the tomato puree, chilli powder, cinnamon and onion salt and mix thoroughly for a couple of minutes until the spices are released.
  3. Drain the beans and add to the pan. (If using extra vegetables, it is at this stage that you would add them).  Add the tinned chopped or plum tomatoes.
  4. Add the stock cube made up with 150ml of boiling water.
  5. Leave the chilli to simmer gently on a medium heat for half an hour until it is thick and rich. Season to taste with salt and pepper.

To serve: The chilli makes a great jacket potato filling, is perfect with rice, garlic bread and a side salad.  Or top tortilla chips with the chilli, a handful of cheese and a dollop of sour cream and salsa, perfect comfort food for watching a movie or your favourite series.

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