Are you looking for a tasty vegan meal that’s quick and easy to make? Look no further than this delicious vegan bean chilli recipe.
Chilli is a classic comfort food that warms the heart and soul. Whether you’re looking for a hearty meal to feed the family, a dish to bring to a gathering, or a satisfying meal after a long day at work, this easy vegan bean chilli recipe is sure to satisfy you. Not only is it packed with flavour and nutrition, but it’s also simple to make and requires only a few ingredients that are likely already in your pantry. With ingredients like black beans, kidney beans, vegetables, and spices, this vegan bean chilli is packed with flavour and nutrition. The addition of cocoa powder or dark chocolate makes it a unique and decadent dish that’s sure to impress your friends and family.
This chilli is packed with tasty flavours!
This vegan bean chilli is the perfect blend of savoury, spicy, and sweet flavours. It gets its heat from the combination of chilli powder and smoked paprika, which gives it a slightly smoky, slightly sweet taste that’s irresistible. The addition of cocoa powder or dark chocolate also adds a touch of richness and depth of flavour that complements the spices perfectly. The result is a satisfying bowl of chilli that’s bursting with flavour and guaranteed to warm you up from the inside out.
A dish that’s super versatile too.
Aside from being delicious, this vegan bean chilli recipe is also incredibly healthy and versatile. It’s packed with protein and fibre from the black beans and red kidney beans, and full of delicious veggies too, making it a perfect option for anyone looking for delicious and nutritious food. Plus, it’s vegan-friendly, so it’s suitable for anyone following a plant-based diet.
You can serve it on its own as a hearty bowl of chilli, or pair it with rice, roasted potatoes, or even a baked potato for a complete meal. It’s also a great option for meal prep as it can be stored in the fridge or freezer and reheated easily for a quick and healthy meal any time of the day.
This vegan bean chilli recipe is perfect for those chilly autumn and winter days when you want something warm and comforting. It’s also a great option for parties, buffets, or any time you need to feed a crowd. The recipe makes enough to serve six people, so it’s perfect for family dinners or gatherings with friends.
This chilli recipe is full of delicious plant-based protein.
Beans are the star of the show in this vegan chilli recipe. Not only do they provide a rich, hearty texture, but they’re also incredibly nutritious. Black beans and red kidney beans are both excellent sources of plant-based protein, fibre, and a variety of essential vitamins and minerals. They’re particularly high in folate, iron, and potassium, which are all important for maintaining healthy blood pressure, heart function, and energy levels.
Our tips to help you make the best vegan bean chilli ever:
- Use good quality tinned tomatoes, as they are the foundation of the recipe. If you can’t find whole tomatoes, you can use crushed or diced tomatoes instead.
- Don’t skimp on the spices. The combination of cumin, smoked paprika, and chilli powder is what gives this chilli its signature flavour. Adjust the spices to your liking, but don’t be afraid to experiment.
- If you’re not a fan of spicy food, you can adjust the amount of chilli powder that you use. Start with a small amount and add more as needed.
- Use high-quality chocolate or cocoa powder for a richer flavour. Dark chocolate works best, but if you don’t have any on hand, cocoa powder will also do the trick.
- Don’t be afraid to let the chilli simmer for a while. The longer it simmers, the more the flavours will meld together, and the better it will taste. I recommend letting it simmer for at least 30 minutes, but if you have the time, let it go for an hour or more.
- This chilli is perfect for meal prep. You can make a big batch at the beginning of the week and portion it out for easy lunches or dinners throughout the week.
- Feel free to get creative with the toppings. We love adding sliced pickled red onion, fresh coriander, and avocado to the top of our chilli.
The spices will elevate this chilli recipe to the next level.
What sets this vegan bean chilli recipe apart is the spices. A tablespoon each of cumin and smoked paprika, along with a teaspoon of chilli powder creates a warm, smoky, and slightly spicy flavour that is irresistible.
One of the other reasons why this chilli recipe is so tasty is because of the combination of the addition of chocolate. Yes, you read that right, chocolate! It might seem like an odd ingredient to add to a chilli recipe, but trust us, it works wonders. The chocolate adds a subtle richness to the dish and helps to balance out the heat from the chilli powder.
What you’ll need to make this bean chilli:
The ingredients for this chilli are simple, yet they come together to create a complex and satisfying flavour.
- rapeseed oil
- red peppers
- black beans
- red kidney beans
- tinned tomatoes
- tomato puree
- smoked paprika
- chilli powder
- dark chocolate
Toppings that will make your chilli pop.
And finally, make sure to serve the chilli with all the delicious toppings! Sliced avocado, crumbled vegan feta cheese, and a squeeze of lime all add a touch of creaminess, tanginess, and freshness that really takes this dish to the next level. And don’t forget the coriander, which adds a fresh and herby note, both to the chilli itself and as a garnish on top.
This vegan bean chilli recipe is:
- hearty and filling
- warming and cosy
- full of plant-based protein
- 100% vegan
This vegan bean chilli recipe is a must-try for anyone looking for a quick and easy vegan meal that’s packed with flavour, nutrition, and creativity. The combination of beans, vegetables, spices, and chocolate creates a unique and satisfying dish that’s perfect for any occasion. So next time you’re in the mood for something tasty and wholesome, give this vegan bean chilli recipe a try!
If you like this recipe, why not try one of our other delicious recipes:
- Chickpea curry with creamy peanut butter sauce
- Easy leek and cashew parmesan risotto
- Vegan mince tacos with smoky ancho chilli
Watch how to make this recipe step by step:
Hearty veggie bean chilli recipe
For the chilli
- rapeseed oil
- 1 large onion diced
- 2 garlic cloves minced
- 2 medium carrots grated
- 1 pepper cubed
- 1 tin black beans with water
- 1 tin red kidney beans with water
- 2 tins tinned tomatoes whole
- 2 tbsp tomato puree
- 1 tbsp sugar
- 250 ml stock 1 stock cube
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp chilli powder
- 40 g chocolate or 2 tbsp cocoa powder
- 15 g coriander roughly chopped (stalks included)
- salt & pepper to taste
For the toppings
- sliced red onion
- Heat a large pot over medium-high heat. Once hot, add 2 tablespoons of rapeseed oil.
- Add in the chopped onion and minced garlic cloves, and season with salt and pepper to taste. Cook for about 5 minutes or until the onion is softened and lightly browned.
- Add in the grated medium-sized carrots and cubed red pepper, and cook for an additional 5 minutes, stirring occasionally.
- Drain and rinse the black beans and red kidney beans, and add them to the pot along with their liquid. Also, add both tins of whole tinned tomatoes, the tomato puree, and the sugar. Stir everything together.
- Pour in 250ml of vegetable stock (made from 1 stock cube), and add the cumin, smoked paprika and chilli powder. Stir well to combine.
- Add in 40g of chopped dark chocolate or 2 tablespoons of cocoa powder, and stir until melted and combined.
- Reduce the heat to low and let the chilli simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavours will meld together. If the chilli seems too thick, you can add more vegetable stock to thin it out.
- When ready to serve, sprinkle with chopped fresh coriander (including stalks) and stir to combine. Serve the vegan bean chilli hot with rice, potatoes, or guacamole as desired.
- For a richer flavor, you can use vegetable oil instead of rapeseed oil.
- If you don’t have fresh garlic cloves, you can use garlic powder instead.
- Feel free to add other vegetables like zucchini, sweet potato, or butternut squash to the chili for more flavor and nutrition.
- If you prefer a spicier chili, add more chili powder or even a chopped jalapeno pepper.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer storage.