This 5 ingredient bean chilli is cheap, filling, and packed with flavour. It’s made with simple pantry staples and comes together in one pot, making it perfect for an easy weeknight dinner or batch cooking on a budget. Serve with rice to make it go even further.

5 Ingredient bean chilli with rice topped with sour cream and coriander in a white bowl on a light timber background

What is bean chilli

This bean chilli is a simple one pot meal made with canned beans simmered in a rich tomato based sauce with spices. It’s a budget friendly alternative to traditional chilli, using pantry staples to create a thick, hearty, and filling dish.

It’s perfect for feeding a crowd or making ahead for easy meals during the week.

Why you’ll love this bean chilli

Uses cheap pantry ingredients
One pot, minimal cleanup
Great for batch cooking
Filling and high in protein
Easy to customise with what you have

Ingredients for bean chilli

Canned beans – Use a mix like kidney beans, black beans, or whatever you have. I used 2 x 420g cans of Woolies brand Mexican 3 Bean Mix. They’re cheap (were only 90c each), filling, and high in protein.
Canned tomatoes – Forms the base of the sauce and gives it body.
Onion – Adds flavour and builds the base of the dish.
Garlic – Adds depth and balances the tomatoes. Fresh or jarred both work.
Chilli powder – Brings the flavour and mild heat. Adjust to taste. You can also use taco seasoning for a super mild flavour.

You will also need:

Oil, for cooking
Salt, to taste
- A pinch of sugar can help balance the acidity of the tomatoes if needed.

How to make bean chilli

Heat a drizzle of oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
Add the chilli powder and cook for 1 minute, stirring, to coat the onion and bring out the flavour.
Add the canned tomatoes, drained beans and about 1/3 can of water. Stir well to combine, breaking up the tomatoes if needed.
Bring to a gentle simmer, then reduce the heat slightly. Cook for 15 to 20 minutes, stirring occasionally, until the chilli thickens and the flavours develop.
Season to taste with salt and pepper. If the sauce is too thick, add a splash of water. Serve hot with your desired sides.

Tips

Use a mix of beans. Different textures make the chilli more interesting.
Cook the spices first. This deepens the flavour before adding the liquid.
Simmer longer if you can. The flavour improves the longer it cooks.
Mash a few beans. This helps thicken the chilli without extra ingredients.
Taste before serving. Adjust with salt and pepper to suit your taste.
Add a pinch of sugar if needed. It helps balance the tomatoes.

Serving suggestions

Serve with rice to make it more filling and stretch the meal further. You can also serve with toast or a baked potato. A spoon of yoghurt or sour cream on top helps balance the spice, and fresh herbs or a squeeze of lime lift the flavour.

Ideas to bulk it out

Add frozen vegetables like corn or capsicum
Serve with cooked rice to stretch it further
Add extra beans if you like
Top with grated cheese for extra flavour and that real Mexican vibe

Storage

Fridge: Store in an airtight container for up to 4 days. Flavour improves overnight.

Reheat: Reheat in a pot over medium heat or in the microwave. Add a splash of water if it thickens too much.

Freezer: Freeze for up to 2 months. Thaw in the fridge overnight, then reheat until hot.

Cheap, filling, and perfect for batch cooking. If you make this, leave a comment and tell me what you added to make it your own.

More budget recipes to try

Budget Creamy Tuna Pasta Bake
4 Ingredient Garlic Butter Pasta
5 Ingredient Chickpea Curry
Budget Fried Rice with Frozen Vegetables
Creamy Tuna Melt Toastie

Ingredients

1 onion, diced
2 teaspoons crushed garlic
1-2 teaspoons chilli powder (See Note 4)
400g can diced tomatoes
2 x 420g cans beans, drained and rinsed (See Note 2)

you will also need

Oil, for cooking
Salt and pepper, to taste

to serve

Cooked rice

Instructions

Heat a drizzle of oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
Add the chilli powder and cook for 1 minute, stirring, so the spices coat the onion and release their flavour.
Add the tomatoes, drained beans, and about ⅓ can of water. Stir well to combine, breaking up the tomatoes if needed.
Bring to a gentle simmer, then reduce the heat slightly. Cook for 15 to 20 minutes, stirring occasionally, until the chilli thickens and the flavours develop. For a thicker texture, mash a few beans against the side of the pot.
If the chilli becomes too thick, add a splash of water to loosen it. Season to taste with salt and pepper. Serve hot with rice or bread and any garnishes you like.

Notes

Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Rinse the beans well: This removes the tin liquid and gives a cleaner flavour.
Beans: I used a Mexican Style 3 Bean Mix but you can simply use mix of what you maybe already have at home. Kidney beans are classic, black beans are softer, and mixed beans give better texture.
Chilli Powder: I used a Mexican chilli spice blend by Masterfoods which is medium in heat, but you could use any regular chilli powder. Start with less chilli and add more to suit your taste.
Make it richer: A spoon of tomato paste after cooking the chilli powder off or add a drizzle of oil at the end. Both add depth to the flavour.
Add sweetness if needed: A small pinch of sugar can balance the acidity of the tomatoes. Cheap tomatoes tend to be quite acidic but if using good quality tomatoes, you most likely don’t need it.
Great for leftovers: This thickens and tastes better the next day, making it ideal for meal prep.

Hello! I'm Kate.

5 Ingredient Bean Chilli