Bean Chilli with Homemade Guacamole

La Saucy Salsa Vegan Bean Chilli

This recipe makes for a fab vegan feast that’s absolutely full of flavour. The chilli is crammed with lots of different interesting beans and has a fiery kick from La Saucy Salsa Chilli & Garlic, and it’s served with a quick and easy homemade guac using loads of fresh coriander. Scoop up with tortilla chips, pile into tacos, ladle onto a baked potato… the choice is yours. 


A note on ingredients – you can use a good mix of any beans you’ve got in the cupboard, such as black beans, kidney beans, aduki beans and borlotti beans. You can also take a short cut and find a nice can of mixed beans in the supermarket. 



1 large onion

Oil for frying

About 400g mixed beans

A good splash of red wine (optional)

2 tbsp tomato puree

2 tbsp La Saucy Salsa Chilli & Garlic

Dried oregano

Smoked paprika

A pinch of sugar and salt

A splash of lime juice

For the guacamole:

1 large avocado

A splash of lime juice

Salt and black pepper

Fresh coriander


Serves 4


  1. First, finely chop the onion and fry gently in a little oil until softened. Then add the beans (remember, if you’re using any dried beans, you may need to soak them first – check the packet) and a splash of red wine, and let it sizzle for a few minutes. 


  1. Next, add the tomato puree, La Saucy Salsa Chilli & Garlic and a small splash of water, and give it all a good stir to create a nice thick sauce. Add a sprinkling of dried oregano and smoked paprika, a pinch of salt and sugar, and a dash of lime juice. Leave it to simmer on a low heat for half an hour, stirring and adding a little more water if necessary. 


  1. To make your guacamole, peel the avocado and remove the stone. Mash the avocado flesh, and then mix with a dash of lime, salt and black pepper, and plenty of fresh chopped coriander. 


  1. Finally, serve up bowls of the chilli topped with a generous dollop of guacamole, sprinkle with more fresh coriander, and eat with plenty of tortilla chips.