This hearty Vegan Bean Chili keeps you full for hours. Generously spiced and loaded with kidney beans and black beans, it’s the best winter comfort food you can serve right away or freeze for later.
For more healthy vegan winter recipes, check out my weight loss, meal prep, fall, winter, beginner-friendly, and cheap recipe round-ups.
Table of Contents
Ingredients
- Olive oil
- Onions
- Red bell peppers
- Garlic
- Tomato paste
- Jalapeno peppers
- Cayenne pepper
- Smoked paprika
- Cinnamon
- Cumin
- Oregano
- Vegetable broth
- Black beans
- Kidney beans
- Crushed tomatoes
- Corn
- Maple syrup
- Red wine vinegar
- Salt and pepper
How to Make
Step 1:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion and red bell pepper and saute for 7-10 minutes, stirring frequently. Add the garlic, tomato paste, and jalapenos to the pot and cook for another 2 minutes.
Step 2:
Reduce the heat to low and sprinkle the cayenne pepper, smoked paprika, cinnamon, cumin, and dried oregano over the vegetables in the pot. Stir to coat and cook for 30 seconds.
Step 3:
Pour the vegetable broth, black beans, kidney beans, crushed tomatoes, corn, maple syrup, red wine vinegar, ground black pepper, and salt into the pot and stir to combine.
Step 4:
Heat to a boil, then gently simmer the chili, uncovered, for 40 minutes. Once it’s done, taste the chili and add more salt, pepper, or spices as needed.
Vegan Bean Chili
Ingredients
- 2 tbsp olive oil
- 2 small onions diced
- 2 red bell peppers diced
- 6 garlic cloves finely minced
- 1 ½ tbsp tomato paste
- 2 small jalapeno peppers seeded and deveined (optional)
- ½ tsp cayenne pepper
- 1 ½ tbsp smoked paprika
- ¼ tsp ground cinnamon
- 1 ½ tbsp ground cumin
- 1 ½ tbsp dried oregano
- 3 cups vegetable broth
- 2 8oz (480g) cans of black beans or 1/2 cup of cooked beans
- 1 8 oz (250g) can of kidney beans or 1/4 cup cooked beans
- 1 18.4 oz (520g) can of crushed tomatoes
- 10 oz frozen yellow corn 270g
- 2 tsp maple syrup
- 1 ½ tbsp red wine vinegar
- ½ tsp ground black pepper
- 2-3 tsp salt
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and red bell pepper and saute for 7-10 minutes, stirring frequently. Add the garlic, tomato paste, and jalapenos to the pot and cook for another 2 minutes.
- Reduce the heat to low and sprinkle the cayenne pepper, smoked paprika, cinnamon, cumin, and dried oregano over the vegetables in the pot. Stir to coat and cook for 30 seconds.
- Pour the vegetable broth, black beans, kidney beans, crushed tomatoes, corn, maple syrup, red wine vinegar, ground black pepper, and salt into the pot and stir to combine.
- Heat to a boil, then gently simmer the chili, uncovered, for 40 minutes. Once it’s done, taste the chili and add more salt, pepper, or spices as needed.