Chilli Tomatoes & Beans: A Healthy, Plant-Based Dinner in Under 40 Minutes

Why This Chilli Tomatoes & Beans Recipe Is a Must-Try

This recipe brings together the natural sweetness of cherry tomatoes with the creamy texture of cannellini beans. Infused with Aleppo chilli, garlic, thyme, and smoky paprika, it’s a warming, nourishing meal perfect for weeknight dinners or cozy weekend lunches.

Top Reasons to Make This Dish Tonight

• Vegan and Gluten-Free: 100% plant-based and suitable for most diets.
• One-Pan Meal: Minimal cleanup, maximum flavor.
• Full of Fiber and Protein: Thanks to the beans and vegetables.
• Rich in Antioxidants: From fresh tomatoes, garlic, and olive oil.

Ingredients You’ll Need

• 250g cherry tomatoes
• 400g can cannellini beans, drained & rinsed
• 3 garlic cloves, sliced
• 4 thyme sprigs, leaves only
• 50g pitted black olives
• 1 tsp Aleppo chilli flakes
• ½ tsp sweet & smoky paprika
• 1 tbsp sherry vinegar
• 120ml olive oil
• ¾ tsp sea salt flakes
• 25g basil leaves, torn

How to Make Chilli Tomatoes & Beans

1. Preheat your oven to 200°C (180°C fan) or gas mark 6.
2. In a large ovenproof dish, combine all ingredients except the basil. Mix well.
3. Roast uncovered for 30–35 minutes, until the tomatoes blister and the mixture is bubbling.
4. Remove from the oven, scatter the torn basil over the top, and serve warm with crusty bread or over quinoa.

Serving Suggestions & Tips

• Top with vegan feta or tahini drizzle for extra richness.
• Add a pinch of smoked paprika or cumin for deeper flavor.
• Leftovers make a great lunch the next day — just reheat gently.

“Simple ingredients, bold flavors. This Chilli Tomatoes & Beans dish proves that plant-based cooking can be both nourishing and exciting.”