---
title: Roasted Three Bean Chilli
source: Green Roasting Tin
tags: vegan
servings: 6
prep time: 10 minutes
cook time: 1 hour
---

Preheat the oven to 180°C.

Mix @chestnut mushrooms{250%g}(quartered), @onion{1}(roughly chopped), and @red pepper{1}(roughly chopped) with @ground coriander{2%tsp}, @ground cumin{2%tsp}, @chipotle chilli flakes{1%tsp}, @smoked paprika{1%tsp}, @salt{1%tsp}, and @olive oil{1%tbsp} in a large, deep #roasting tin{}.

Transfer to the oven and roast for ~{25%minutes}.

Drain and rinse @cannellini beans{1%tin}, @black beans{1%tin}, and @red kidney beans{1%tin} and add to the tin with @chopped tomatoes{1%tin} and @vegetable stock{200%ml}.

Give everything a good stir, then return to the oven and cook, uncovered, for ~{35%minutes}.

Just before the chilli is ready, mix @avocado{1}(roughly chopped) with the juice of @lime{1}(juice only), @red onion{0.5}(finely chopped), and @salt{} to taste.

Serve the chilli scattered with @coriander leaves{}(to garnish) with the avocado salsa, and with @coconut yogurt{} and @tortillas{} or @nacho chips{} alongside.

> Watch out for steam once the chilli has finished cooking - stand well back from the oven when you open it.