Spicy Bean Chilli Couscous Bowls

You can’t beat a bowl of chilli for an easy and comforting meal, and this vegan dish is full of flavour and spice. Made with mostly store cupboard ingredients it’s budget friendly too. Adjust the chilli content to suit your taste. If you have any good dark chocolate in your cupboard stir a chunk through the chilli just before serving – it’s delicious!


Heat the oil in a large, heavy-based saucepan or flameproof casserole over a medium heat and add the onion, peppers and celery. Cook for 4–6 minutes, stirring often, until softened. Add the garlic and stir for 30 seconds, then stir in the ground spices, coriander stalks and oregano and cook for 1–2 minutes, adding a splash of stock if needed.

Add the chopped tomatoes, tomato purée and maple syrup and give everything a good stir, scraping the bottom of the pan. Add the beans and 250ml of the stock and season with salt. Bring to the boil, cover with a lid, reduce the heat and simmer for 10 minutes.

Remove the lid and gently simmer, uncovered, for another 20–25 minutes, until thickened, stirring occasionally and adding a splash more stock to loosen if needed.

Meanwhile prepare the couscous according to the packet instructions.

Stir the coriander leaves into the chilli, squeeze in some lime juice to taste and check the seasoning.

Spoon into warm bowls, top with a spoonful of yoghurt and scatter with coriander leaves.



  • 1 tbsp coconut or olive oil
  • 1 onion, finely chopped
  • 1 red or green pepper, de-seeded and cut into chunks
  • 1 celery stick, trimmed and finely chopped
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • ½ tsp hot chilli powder or cayenne, or to taste
  • 1 tsp sweet smoked paprika
  • large handful of coriander, stalks and leaves separated, chopped, plus extra leaves to serve
  • 1 tsp dried oregano
  • 250-350ml hot vegetable stock
  • 1 × 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp maple syrup (or a pinch of sugar)
  • 2 x 400g tins beans (kidney, pinto or cannellini), drained and rinsed
  • 1 lime, cut into wedges, for squeezing
  • sea salt
  • To Serve
  • plant-based thick plain yoghurt or soured cream