Mixed Bean Chilli

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This amazing mixed bean chilli is a vegan chilli recipe you can make in 30 minutes. Perfect for a filling and comforting family dinner.

Prep Time5

Cook Time30

Course: Dinner

Cuisine: American

Keyword: beans, chili, dairy free, gluten free, nut free, vegan

Servings:

Calories: 42kcal

Author: Tonje

Cost: Cheap

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.

Notes

Leftovers

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.

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