This vegan bean chili is an amazing alternative to traditional beef chili – whether or not you’re a vegan! It’s packed full of three different types of beans which provide so much fabulous texture and flavor that even dedicated carnivores won’t miss the meat.
You don’t need to spend all day slaving over a hot stove to make a delicious chili – this one comes together in just 30 minutes, making it a suitable dinner to whip up on even the busiest weeknights
Even though I’m not vegan, I think I actually prefer this version of chili to the traditional one. There’s just something so comforting and wonderful about the texture of beans when they’re used in a stew like this. During the cooking process, the beans soak up all the liquid in the pan, so when you bite into them, the outer skin pops, revealing a light and fluffy interior which you just won’t be able to get enough of.
You don’t need to spend all day slaving over a hot stove to make a delicious chili – this one comes together in just 30 minutes, making it a suitable dinner to whip up on even the busiest weeknights. And if you know you won’t have 30 minutes to spare on an evening during the week, you can always make this chili ahead of time and simply warm it up later.
If you prepare this dish in advance, leave the chili to cool down to room temperature and divide it up into individual portions. Seal each portion inside a Ziploc bag or in a plastic container and you’ll be able to keep them in the fridge for up to five days or in the freezer for up to six months. Then when you’re ready to eat, reheat the chili in a saucepan or in the microwave until piping hot.
This recipe makes enough to serve four adults as a main meal, but you can easily decrease the ingredients to make just one or two servings, or increase the ingredients and make a great big batch of chili to serve as many people as you need to.
- 2 teaspoons olive oil
- 1 onion
- ½ red bell pepper
- ½ green bell pepper
- 2 cloves garlic, minced
- 3 cups cooked and drained mixed beans – I used a mixture of black, kidney and pinto beans
- 12oz chopped tinned tomatoes
- 2 cups vegetable stock or water
- 6oz tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 1 teaspoon ground chili powder
- ½ teaspoon salt
- Drizzle the olive oil into a large frying pan over a medium-high heat.
- Whilst the oil is warming up, roughly chop the onion and both peppers. Add them into the frying pan and cook for 5 minutes, until the vegetables just start to soften.
- Stir in the minced garlic and cook for another 2 minutes, until fragrant.
- Add in the rest of the ingredients and give them a good stir to make sure everything is totally mixed up. Reduce the heat down to medium-low.
- Leave the pan to simmer, uncovered, for about 10 minutes, until the sauce has thickened.
- Serve immediately whilst hot along the brown rice, couscous or quinoa.