The bean recipe that my kids ACTUALLY eat!
If you’re trying to get more beans and pulses into your family, this is the one. It’s packed with protein and fibre, yet tastes rich, smoky, and incredibly comforting — try this Bean & Bacon Chilli recipe!
Here in Ireland, the weather hasn’t been great lately — lots of rain! But instead of dwelling on that, I’ve flipped it around and focused on creating delicious, warming, and nourishing dishes in the kitchen, and stashing a few in the freezer. I know that when spring comes, we’ll be making the most of it with family days out.
This dish is so quick to throw together, full of flavour, budget-friendly, and best of all… my kids love it! With the weather limiting outdoor activities, I try to make the evening meal more fun — like having Taco Tuesday or Mexican Night.
Why I Love This Bean and Bacon Chilli
There are so many reasons this Bean & Bacon Chilli has become a staple in our home:
- It’s kid-approved – My children genuinely eat it without complaints, which is a miracle in itself when it comes to beans and veggies!
- Quick & fuss-free – I love that I can throw it together in under 30 minutes.
- Nutritious & filling – Packed with protein, fibre, and hidden veggies.
- Flexible & fun – Whether we turn it into Taco Tuesday or serve it straight with rice, it’s always a hit. And making a few extra to freeze? Great for busy days ahead!
I hope this Bean & Bacon Chilli inspires you to turn even the rainiest days into cozy, delicious family meals. Whether you enjoy it straight from the pan, as part of a fun Taco Tuesday, or stashed in the freezer for later, it’s a recipe that always brings smiles to the table. Don’t forget to share your creations and tag @littleloucooks — I love seeing all your tasty versions of this family favourite!
Bean and Bacon Chilli
Equipment
Ingredients
- 2 tbsp oil
- 2 red onions diced
- 4 garlic cloves
- 200 g smoked streaky bacon chopped
- 1.5 tbsp each: smoked paprika cumin, coriander
- 2 tsp salt
- 2 tbsp tomato purée
- 2 carrots diced
- 2 sweet potatoes diced
- 2 tins black beans
- 2 tins chopped tomatoes
- 400 ml stock
- Optional: chilli flakes
Instructions
- Soften onions in oil. Add garlic.
- Add bacon, tomato purée & spices. Cook until fragrant.
- Add everything else. Simmer 40 mins until thick and soft.
- For tacos:
- Fill tortillas with chilli + grated cheese, fold and fry until golden. Serve with avocado & pickled onions.
- Storage: Fridge: 3 days or freeze for 3 months.
- Serving suggestion: Serve with rice, guacamole, salsa and sour cream.
