Vegan Chili Beans is a hearty, nutritious, and delicious dish that showcases the robust flavors of beans, vegetables, and spices in a satisfying and comforting stew.
Perfect for a cozy dinner, this dish is not only packed with protein and fiber but also rich in vitamins and minerals, making it a wholesome meal option for everyone, including those following a vegan lifestyle. The blend of spices creates a depth of flavor that will have everyone coming back for seconds. Let’s dive into this easy-to-make recipe that’s sure to become a favorite in your kitchen.
Why you will love Vegan Chili Beans?
The combination of beans, vegetables, and a perfectly balanced spice mix creates a symphony of flavors. The smoky paprika and cumin add depth, while the chili powder brings warmth. The sweetness of the corn and carrots balances the acidity of the tomatoes. The fresh lime juice at the end lifts the entire dish, making it vibrant and satisfying.
What do you need to make Vegan Chili Beans?
Olive Oil
Used for sautéing the vegetables, it adds a subtle richness to the dish.
Onion and Garlic
These aromatics form the flavor base, providing depth and a slight sweetness.
Bell Peppers and Carrots
Add color, texture, and a natural sweetness, enhancing the overall flavor.
Black Beans and Kidney Beans
are the protein and fiber powerhouses, making the chili hearty and filling.
Diced Tomatoes and Tomato Paste
Provide a tangy base and rich texture, complementing the beans and spices.
Vegetable Broth
Adds moisture and helps meld the flavors together.
Corn Kernel
Add a pop of sweetness and texture.
Lime Juice
Brightens the dish, adding a fresh, tangy finish.
Fresh Cilantro (optional)
A fresh herb that adds a burst of flavor and a nice visual touch as a garnish.
Suggested side dishes for Vegan Chili Beans
Rice
A simple side of white or brown rice complements the chili and absorbs the flavorful sauce.
Cornbread
A sweet, crumbly cornbread is a classic pairing that contrasts beautifully with the spicy chili.
Tortilla Chips
Crunchy chips add texture and can be used to scoop up the chili.
Vegan Chili Beans step by step
1. Prep the vegetables: Begin by dicing the onion, bell peppers, and carrots, and mincing the garlic.
2. Heat the Oil: In a large pot, heat the olive oil over medium heat.
3. Sauté the Aromatics: Add the diced onion to the pot and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional minute.
4. Cook the vegetables: Add the diced bell peppers and carrots to the pot. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables start to soften.
5. Add the beans and tomatoes: Stir in the black beans, kidney beans, diced tomatoes (with their juice), and tomato paste.
6. Season the Chili: Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
7. Simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
8. Add the corn: Stir in the corn kernels and cook for an additional 5 minutes.
Finish with lime juice: Just before serving, add the lime juice and stir well.
9. Garnish and serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve hot.
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Vegan Chili Beans
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 bell peppers any color, diced
- 2 medium carrots diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 cup corn kernels fresh or frozen
- 1 tablespoon lime juice
- Fresh cilantro chopped (for garnish)
Instructions
- Prep the vegetables: Begin by dicing the onion, bell peppers, and carrots, and mincing the garlic.
- Heat the Oil: In a large pot, heat the olive oil over medium heat.
- Sauté the Aromatics: Add the diced onion to the pot and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional minute.
- Cook the vegetables: Add the diced bell peppers and carrots to the pot. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables start to soften.
- Add the beans and tomatoes: Stir in the black beans, kidney beans, diced tomatoes (with their juice), and tomato paste.
- Season the Chili: Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
- Simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
- Add the corn: Stir in the corn kernels and cook for an additional 5 minutes.
- Finish with lime juice: Just before serving, add the lime juice and stir well.
- Garnish and serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve hot.
