This amazing mixed bean chilli is a vegan chilli recipe you can make in 30 minutes. Perfect for a filling and comforting family dinner.
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Let's be real, few things are better than a warm bowl of comforting stew. Especially if it's tomato based and spicy! This mixed bean chilli is an easy, delicious alternative to a classic chilli con carne, and it's perfect for vegans as well as others with dietary restrictions.
🥘 Ingredients
You will (not surprisingly) need a mixture of beans of this recipe. I like to use canned borlotti beans, black beans and black eyed peas - but you can use any beans you like, or even canned mixed beans.
Additionally, you will need a red pepper, red chillies, garlic, red onions, tomato paste, canned diced tomatoes, ground coriander, ground cumin, and salt.
🔪 Instructions
Heat up some cooking oil in a large pot on medium heat. Add finely diced red onions, and saute for a few minutes until they are soft and translucent. Add finely chopped chili and garlic, and saute for another minute.
Then, add diced peppers, coriander, cumin and salt. Saute these for another minute. This will allow the flavors to start developing.
Lastly, add the canned diced tomatoes, tomato paste and drained and rinsed canned beans. Cover with a lid, and leave the chilli to simmer for about 20 minutes, or until the beans have softened.
Optionally, season with salt and pepper to taste, and serve.
💭 Top tips
Here are my top tips to succeed with this recipe:
- Don't rush the cooking process, and allow the chilli enough cooking time to really develop the flavors. This is key to any great stew!
- Feel free to experiment using different types of beans to find your family's favorite. I highly recommend using a combination of different types of beans, as this will give the chilli a better variety of texture and flavors.
- Always sauté the spices and onion before adding the other ingredients.
🥗 Serving suggestions
Chilli is usually served as a stew for lunch or dinner. You can serve it as is, or with your choice of toppings or side dishes. Here are some great alternatives to try:
Toppings: You can top your chilli with shredded cheese, sour cream, sliced chilli or jalapenos, lime wedges, roasted frozen corn, cilantro leaves or tortilla chips.
Side dishes: Try serving your chilli with rice (I LOVE this chili lime rice recipe!), crusty bread or sheet pan buffalo chicken quesadillas.
📖 Variations
Here are some of my favorite variation of this chilli:
Add extra veg: You can add more vegetables if you want. Try adding diced tomatoes, zucchini, mushrooms, corn, extra peppers or sweet potatoes if you want to bring more veggies to the meal.
Add meat: Although this vegan chilli recipe is fantastic as is, you can definitely add meat if you wish. Try adding ground beef or turkey, sliced chorizo or shredded chicken for a nice variation.
Allergy friendly: This dish is gluten free, vegan, dairy free, egg free and free from all common allergens.
Slow cooker version: You can absolutely cook this chilli in a slow cooker or crockpot if you prefer. I suggest cooking it on low for 4-6 hours, or on high for 2-4 hours.
🍲 Leftovers
This chilli makes amazing leftovers. I definitely find that the longer it's stored, the more the flavors will develop, and the better it tastes. Here is everything you need to know to store these leftovers correctly:
Storage: Allow the mixed bean chilli to cool down completely, then transfer it to storage containers. Store the chilli in a refrigerator for up to 5 days.
Freezing: After the chilli has cooled down, you can transfer it to freezer safe containers. The vegan bean chilli can be frozen for up to 6 months. Thaw frozen chilli in a refrigerator overnight, then reheat it before serving.
Reheating: Mixed bean chilli can be reheated in a microwave for a few minutes until it's hot throughout. If you are reheating a big batch, you can also reheat it in a pot on the stove top on medium heat for about 5 minutes.
Make ahead / meal prep: As this dish stores really well, it's perfect for meal prep or make ahead meals. I love to make a big batch of chilli and freeze it down for future meals, or to prepare several servings for easy lunches through the week.
🍴 You might also like these recipes..
If you love comforting chilli dishes, you should try any of these recipes:
📋 Frequently asked questions
If you want to make chilli with dried beans, you have to boil the beans first and drain off the cooking water. Use the cooked beans in place of the canned beans in the recipe.
Vegan chilli is usually made using beans or other satiating ingredients like quinoa.
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Recipe
Mixed Bean Chilli
Ingredients
- 1 14 oz can burlotti beans (400 g)
- 1 14 oz can black beans (400 g)
- 1 14 oz can black eyes peas (400 g)
- 1 red pepper
- 2 red chillies
- 2 garlic cloves
- 1 red onion
- 2 tablespoon tomato paste
- 2 14 oz cans diced tomatoes (2 x 400 g)
- 2 teaspoon coriander
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon vegetable oil
Instructions
- Heat up some cooking oil in a large pot on medium heat. Add finely diced red onions, and saute for a few minutes until they are soft and translucent. Add finely chopped chili and garlic, and saute for another minute.
- Then, add diced peppers, coriander, cumin and salt. Saute these for another minute. This will allow the flavors to start developing.
- Lastly, add the canned diced tomatoes, tomato paste and drained and rinsed canned beans. Cover with a lid, and leave the chilli to simmer for about 20 minutes, or until the beans have softened.
- Optionally, season with salt and pepper to taste, and serve.
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