The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Three Bean Chilli Stew with Kale & Peanut Salsa
This chilli is a bowlful of comfort. It comes together in the slow cooker, making it ideal for busy weeknights. Simply simmer vibrant sweet potatoes and full-of-fibre beans in a warm sauce, bursting with a medley of spices and aromatics. Garnish with a more-ish peanut coriander salsa for the perfect bite. Don't worry, if you don't want to slow cook you can still cook this dish on the hob!
1/3 daily fibre
5 of 5 a day
Low sat fat
Slow Cooker
Family classics
Serving size
Ingredients
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 460g mixed beans (Rehydrated beans in varying proportions (Borlotti, Cannellini, Red Kidney), water, salt, antioxidant: ascorbic acid.)
- 80g sliced kale
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 unwaxed lime
- 1 handful of fresh coriander
- 8 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 sweet potato
- 2 onion
Nutritional Information
Calories: 534
Protein: 17g
Carbs: 76g
Fat: 19g
Three Bean Chilli Stew with Kale & Peanut Salsa
This chilli is a bowlful of comfort. It comes together in the slow cooker, making it ideal for busy weeknights. Simply simmer vibrant sweet potatoes and full-of-fibre beans in a warm sauce, bursting with a medley of spices and aromatics. Garnish with a more-ish peanut coriander salsa for the perfect bite. Don't worry, if you don't want to slow cook you can still cook this dish on the hob!
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Cooking Instructions
Before you start
- Pull out a large lidded saucepan, a slow cooker (if using), a small bowl, a measuring jug, a sieve & a peeler
Do the prep
- Peel the sweet potatoes and dice into 1cm chunks. Finely slice the onions. Drain and rinse the beans
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 2-3 mins, until softening. Season with salt and pepper. Add the sweet potato and cook for another 4-5 mins
Slow cook the chilli
- Add the Mexican spice, paprika oregano blend and half the garlic paste to the pan. Cook for a further minute
- Stir in the beans, passata, sundried tomato paste and and 150ml water (75ml for 1 person). Season with salt and pepper
- Transfer to your slow cooker and cook on low for 4-5 hours
- If you're using the hob, pop a lid on the pan and simmer on low for 24-26 mins, until the sweet potato is cooked through
Make the coriander salsa & grill the kale
- When the chilli has 10 mins remaining, preheat the grill to high (240C). Finely chop the coriander. Zest 1 lime. Roughly chop the peanuts
- In the small bowl, combine the peanuts, coriander, zest and juice from 1 lime, 1 tsp olive oil and the remaining garlic paste. Season with salt and pepper
- Pick any woody stalks from the kale
- Place the kale onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Grill for 4-5 mins, until golden and crisp
Plate up
- When ready to serve, stir the grilled kale into the chilli with a squeeze of lime juice. Season to taste and add a splash of water if it's a little thick
- Serve the bean chilli into bowls. Spoon over the peanut coriander salsa. Garnish with the remaining lime, cut into wedges
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