Tips & Recipes

Team Recipe: Mixed Bean Chili

February 16, 2021

Nigel Mitchell and his family get to enjoy many of his delicious and healthy recipes, and this meal ranks as one of their all-time favorites.

The WorldTour nutritionist has a mixed bean chili that’s packed with nourishing ingredients and plenty of flavor and Mitchell even gives you the option to get creative with your preferred level of spiciness. It’s a simple, meat-free dish for any cyclist who needs to warm up after a long ride. Plus, it’s loaded with all the essential protein you’ll need to keep you strong for your next journey.

Now here’s what you’ll need:


  • Water (8 cups for slow cooker and 1 cup for stovetop)

6-7 medium yellow onions

800g tinned tomatoes (28 ounces or 3 ½ cups)

200g black beans, dried (1 cup)

200g butter beans, dried (1 cup)

200g red kidney beans, dried (1 cup)

100g pinto beans, dried (½ cup)

50g tomato puree (¼ cup)

1 vegetable stock cube (or substitute with 1 cup of vegetable broth)

Optional: 1 tsp chili powder

Optional: 1 tsp paprika

Optional: 1 tsp ground cumin

Optional: 1 tsp mixed herbs

Optional: Avocado slices to top chili & lime squeeze to finish


This recipe can be made using a slow cooker, a pot on a stovetop or pressure cooker.

Slow cooker method: Chop or dice the onions and put all the ingredients in the pot to soak overnight and switch the slow cooker on its medium setting in the morning. This will take about 8-12 hours. Remember to stir or occasionally.

Stovetop: Add some oil to pot and first sauté the onions for about 5 minutes. Add chili powder and mix. Now add beans, tomato puree, tomatoes, cup of water, vegetable broth or stock, paprika, cumin, and herbs. Bring to a boil. Turn the heat to low, cover and simmer for 30 minutes, stirring occasionally. Taste and add salt if needed.

And the electric pressure method: Chop or dice the onions. You can cook the beans from dry but Nigel prefers to soak them overnight since they cook a little better that way. When using his electric pressure cooker, he sets cooking time for 40 minutes at high pressure (total time is about 1 hour and 20 minutes). 

Pro tip: Make some rice to go along with it or to have the next day with your leftovers

Enjoy your meal and thanks to Nigel for sharing this recipe with us. Want more recipes from our team’s nutritionist? Well, look no further than his new guide to plant-powered cycling. Priced at £14.99 / $18.42 US / €16.70, GCN’s The Plant-Based Cyclist – the accessible, complete and practical guide to plant-powered cycling nutrition – is available exclusively from the Global Cycling Network (GCN) at Discover more from GCN at

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