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    Home » Recipes

    Vegan Bean Chilli (And why it's our fave recipe!)

    Published: Apr 12, 2017 · Modified: Jun 8, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    This Vegan Bean Chilli is an all time favourite in our house. Full of yummy beans and tasty flavours, this recipe lends itself to all kinds of other additional recipe ideas.

    The very very first recipe I blogged about was my Bean Chilli. It's one of my all time favourite recipes. It's one I turn to over & over. I make it for easy Sunday lunches with friends, I make it in batches and freeze it & I make it when I'm in need of a comforting easy dish. A big pot of it feeds two people for 2-3 days. We use it in tacos, as the base for shepherdess pie and over nachos, it even gets used to fill little hand pies made from filo pastry.

    It's such a beloved dish that when I was ill recently, my husband made it for me to cheer me up. And it really really worked. It felt like a hug in a bowl.

    A bowl of chilli with tortilla chips, vegan cheese, vegan sour cream and an avocado on top. this recipe
    Jump to:
    • 🌱Ingredients
    • ❓FAQ
    • 🥗To Serve
    • 📖 Recipe

    🌱Ingredients

    There's something about the combination of beans, warming spices and chilli that is an instant mood lifter.

    • Beans: I try to use at least 3 different types of beans in my vegan chilli for texture and variation, but don't worry if you don't have three types to hand. Use whatever your favourite is. I like to use a combo of black beans, kidney beans and cannelini or butter beans, but you use your faves!
    • The Chilli: I like to use a lot of sweet smoked paprika along with a regular chilli. In recent years it has become much easier to find chipotle chilli in our local supermarkets, whether whole, or in a paste form, so you can use that instead for an even better flavour. I also add a sweet pepper to round out the flavour and add extra colour.
    • Onions & Garlic: Sweet onions that are slowly cooked down give this chilli a lovely rounded flavour. And garlic is always a good idea!
    • Other herbs and spices: Cumin for warmth and a tiny bit of cinnamon help to round out the flavours. Bay leaves and thyme also help the overall flavour come together.
    • Optional wine and/or chocolate: A glug of dark red wine is helpful but not 100% necessary. Similarly a few squares of good very dark chocolate are also delicious.

    ❓FAQ

    Which beans are best to use in the chilli?

    A combination of beans is good for texture and flavour. But if you just choose one, either black beans or kidney beans are a good option.

    Can I used canned/tinned beans for this chilli?

    Yes, tinned beans are fine to use, as are dried beans that you have soaked and cooked.

    Can you freeze the chilli?

    Yes this recipe freezes very well. Make a double batch then freeze in one or two person portions so you have an easy dinner ready to go!

    A bowl of chilli with tortilla chips, vegan cheese, vegan sour cream and an avocado on top.
    A bowl of chilli with tortilla chips, vegan cheese, vegan sour cream and an avocado on top.

    🥗To Serve

    Serve the chilli with all kinds of yummy extras, chopped herbs, some tomatoes or salsa, some chilli flakes or some avocado slices.

    Great topping ideas are:

    • Avocado
    • More chillis (Jalapenos!)
    • Vegan cheese
    • Vegan sour cream (use this recipe and thin it out)
    • Coriander leaves (Cilantro)
    • A squeeze of lime

    We like to serve this chilli with some flatbreads like these Easy Triple Garlic Flatbreads

    Or with a big salad too- like one of these Chargrilled Chopped Corn, Tomato & Herb Salad

    or High Protein Quinoa Tabbouleh Salad (Gluten Free)

     

    📖 Recipe

    A bowl of chilli with tortilla chips, vegan cheese, vegan sour cream and an avocado on top.

    Vegan Bean Chilli

    Louise-Claire Cayzer
    Our favourite vegan bean chilli!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Course Main Course
    Cuisine Mexican, Vegan
    Servings 6
    Calories 148 kcal

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 500 g dried weight of 3 types of beans. Try butter beans & black beans, cannellini beans & kidney beans.. One creamy & one with more texture seems to work well
    • OR 3 tins of beans (3 different types is ideal.)
    • 1 medium onion- finely chopped
    • 4 garlic cloves -minced
    • glug olive oil
    • 2 tins tomatoes
    • 3 tablespoon of tomato paste concentrate
    • 1 large red pepper/capsicum (not necessary, but nice– finely chopped)
    • a glug of red wine
    • 1 small fresh chilli or one small dried chilli- finely chopped/minced- or more if you like it hot.
    • 1 teaspoon mild chilli powder
    • 2 tablespoon sweet smoked paprika (OR use chipotle paste and omit the chilli and paprike. )
    • 2 bay leaves
    • 4 sprigs fresh thyme chopped (or 1 teaspoon dried)
    • ½ teaspoon cinnamon (this gives a deep, scented background, strange, but it really works!)
    • 1 teaspoon cumin- ground
    • 1 tbs vegetarian stock powder- I use Marigold (dissolved in 1 cup warm water)
    • Salt & Pepper

    Instructions

    • If you’re using dried beans- soak them over night in plenty of water. At least 12 hours- or longer if possible. then rinse the beans & drain well then cook for around 45 mins until soft.
    • OR Rinse the tins of beans ready to add to the recipe.
    • In a large saucepan, gently fry the onions & garlic until translucent
    • Add in all the spices & the tomato paste & fry for a minute until fragrant
    • Add in the beans, tins of tomatoes ( I swish each tin out with a bit of water to get all the tomatoey goodness in), the glug of wine, bay leaves and the stock.
    • Put the lid on the saucepan & bring everything to the boil for 5 mins.
    • Then take down the temperature and leave on a gentle simmer for around 10- 20mins, stirring occasionally. Add extra water if you need to.
    • Test for spice balance at this stage too- add in more herbs or chilli if necessary. A splash of cholula sauce or other chilli sauce can be added if you think you need more of a spicy kick.
    • Serve in a bowl with some herbs, a sprinkling of tomatoes, avocado or other garnishes as you like.

    Notes

    If you can wait the chilli is even better the next day. Don’t forget to freeze what you don’t use, ready for a lazy work day dinner or a warming lunch after a long gardening session.

    Nutrition

    Calories: 148kcalCarbohydrates: 28gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 76mgPotassium: 558mgFiber: 10gSugar: 3gVitamin A: 2113IUVitamin C: 41mgCalcium: 55mgIron: 3mg
    Keyword beans, black beans, chilli
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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