White Bean Chilli with Pickled Radish, Lime & Coriander

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh coriander
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
4 radish
460g cannellini beans

(cannellini beans, water, salt)
4 garlic clove
1 unwaxed lime
2 sweet potato
2 pepper
2 onion
2 tbsp ancho spice blend

(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
280g sweetcorn

(sweetcorn, water, salt)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	71Kcal	485Kcal
	297kJ	2029kJ
Fat	2.1g	14g
of which saturates	0.3g	2.3g
Carbohydrates	11g	74g
of which sugars	3.4g	23g
Protein	1.9g	13g
Salt	0.52g	3.5g
Fibre	2.8g	19g

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Vegan 1/3 daily fibre 5 of 5 a day New Low sat fat Slow Cooker

White Bean Chilli with Pickled Radish, Lime & Coriander

Name: White Bean Chilli with Pickled Radish, Lime & Coriander
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 handful of fresh coriander; 200ml cashew cream; 10g veg stock powder; 4 radish; 460g cannellini beans; 4 garlic clove; 1 unwaxed lime; 2 sweet potato; 2 pepper; 2 onion; 2 tbsp ancho spice blend; 280g sweetcorn

Prep time: 15 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Vegan

Cooking Instructions

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.

Before you start

Pull out a large lidded frying pan, a slow cooker (if using), a sieve, a small bowl, a grater & a measuring jug

Char the corn & prep

Heat the large lidded frying pan with 1 tbsp olive oil on high heat. Once hot, drain the corn, then add to the pan with one-quarter of the ancho spice, a pinch of salt and pepper. Cook for 5-6 mins, until golden, then remove from the pan and set aside
Meanwhile, thinly slice the onions and peppers. Dice the sweet potatoes into 3cm chunks. Zest the lime. Finely chop or crush the garlic. Drain and rinse the beans
Thinly slice the radish, then add to the small bowl with the juice of half the lime and a pinch of salt. Set aside to pickle

Build the dish

Reheat the large lidded frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the onion, pepper and potato and cook for 6 mins, until starting to soften. Season with salt and pepper
Stir in the garlic, lime zest and remaining ancho spice and cook for 2 mins

Time to slow cook

Add the stock powder, cashew cream and 350ml hot water. Bring to a boil, then stir in the beans and three-quarters of the corn
Transfer to your slow cooker and cook on low for 4-5 hours
If using the hob, pop a lid on and simmer for 18-20 mins

Final steps & plate up

When the chilli has 5 mins remaining, Finely chop the coriander (reserving a few leaves for garnish)
When ready, stir the chopped coriander and the pickling liquid from the radish into the bean chilli. Season to taste
Share the chilli between bowls, topped with the reserved charred corn and pickled radish. Garnish with the coriander leaves and remaining lime, cut into wedges