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Store cupboard tomato & bean chilli

Prep time

20 min






1 tbsp olive or vegetable oil

1 large onion, chopped

2x 400g tinned chopped tomatoes

250–300ml hot River Cottage Tomato & Basil veg stock (diluted) 1 red chilli, deseeded and chopped

1 tsp smoked sweet paprika

2x 400g tins of pulses (butter beans/kidney beans/chickpeas etc)

1 carrot, chopped

1 celery stem, thinly sliced

1 red pepper, cored, deseeded and thinly sliced

1 fennel bulb, thinly sliced


Place a large saucepan over a medium heat.
Add the oil and, when hot, add all the vegetables.

Turn the heat down a little and sweat the veg for about 10 minutes to soften.

Add the tomatoes, the veg stock, and the chilli. Stir well and bring to a gentle simmer.

Cook, uncovered, for about 15 minutes to reduce, stirring a few times and mashing the tomato down a little with a fork as it cooks.

Before adding the beans, blitz the mix until smooth.
Add them to the pan and simmer gently for another 5 minutes or so.

Check the seasoning and stir in some neat veg stock to taste, if needed.

Ladle into warm bowls.

Finish with a swirl of pesto or a trickle of good olive oil.