Vegan Bean Chilli
Updated: Feb 16, 2020
Healthy, hearty, with just a little bit of spice, this delicious vegan bean chilli is the perfect one-pot meal to satisfy you on those cold winter evenings.
I love how easy this meal is to put together, and because it makes such a large serving, it makes for the perfect batch-meal to keep you satisfied throughout the week. This recipe makes 4 generous servings, but can easily be stretched to 6-8 if served alongside some rice, bread or even as a jacket potato filling. Because of this, it also makes this a really cheap meal if you're on a budget, and there are no fancy or expensive ingredients that you'll need to fork out on: Just good old' tinned beans and fresh vegetables.
Also, as with most of my one-pot meals, this recipe is super flexible and can be really easily customised to fit your tastes. Switch out the vegetables for something else you have in the fridge or change the beans to a vegan mince substitute. Whilst I generally shy away from meat substitutes like soy in preference of beans, this is just personal preference, and this recipe should absolutely work perfectly with soy meat instead for those of you who want that true Chilli 'sin' carne experience.
I love to serve my chilli topped with a little avocado, a dollop of vegan sour cream (the recipe for which can be found here), and a sprinkling of fresh coriander leaves, which give it a lovely burst of freshness and colour, and together I think these little extras really elevate the meal; but if you'd rather stick to the basic recipe, don't feel pressured to include them - it will still be delicious either way!
Ingredients (serves 4-8)
1 large red onion
1 large red pepper
1 large green pepper
2 large carrots
4 garlic cloves
400g tin kidney beans
400g tin butter beans
2, 400g tins of chopped tomatoes
300g tin sweetcorn
250ml vegetable stock
1 tbsp maple syrup
5 tbsp tomato puree
3 tbsp smoked paprika
1/2 tsp chilli powder
1 1/2 tbsp dried oregano
Heat a small amount of oil in a large, deep pot. Finely dice the onions and garlic, and fry for 5 minutes.
At the same time, peel and slice the carrots. Wash the peppers and cut them into small chunks, discarding the seeds and any white parts. Add both to the pan and fry for a further 10 minutes, until all vegetables have softened but retain a little bite.
Next, add the spices. Fry for a few minutes to allow them to release their flavours and aromas, before adding the beans, sweetcorn, oregano and tomato puree. Fry together for a further 5 minutes, stirring regularly.
Finally, add the remaining ingredients; the tomatoes, vegetable stock, maple syrup and lime juice. Mix and leave to simmer for 10 minutes, until the chilli is hot and the sauce has thickened.
When ready, transfer the chilli to bowls, top with some vegan sour cream, avocado and fresh coriander.
Serve alongside fresh bread or rice, and enjoy!
So, there you have it; my super-easy vegan bean chilli! If you try this recipe please let me know what you think by writing a comment below! I'd love to hear your feedback. Also, if you have any questions, be sure to check the FAQ section below or feel free to ask me directly in the comments. If you were a fan of this meal, you may also want to check out some of my other, similar meals:
Q: How spicy is this chilli?
A: Personally, I don't like my chilli to be too spicy, and in general I avoid adding too much spice to any of my meals. Therefore, this recipe is more on the mild end of the spectrum. If you'd like to have a spicer meal, just increase the amount of chilli powder included.
Q: Is chilli healthy?
A: This chilli recipe is packed with tons of nutrients, making it a great healthy meal that will still leave you feeling satisfied. This recipe includes plenty of fresh vegetables, providing you with lots of important vitamins and fibre, not to mention the beans which are a great source of protein and iron, and absolutely essential for anybody following a plant-based diet.
Q: What can you serve chilli with?
A: This meal can be served on its own, topped with a little vegan sour cream, avocado, and coriander, or alongside some rice or fresh bread. If you want to mix things up, try baking a potato or sweet potato, and serving the chilli as a filling. However you choose to serve it, this meal should be extra tasty and super filling.