Mixed Bean Chili – Easy Vegan Bean Chili Recipe
An easy vegan mixed bean chili that’s full of flavor, easy to make, and is packed full of plant-based nutrients. It’s comforting, warming, and an ideal weeknight dinner or sharing plate.
This flavor-packed Mexican-inspired mixed bean and chickpea chili is a hearty and comforting recipe that’s perfect to enjoy on those cooler winter days.
Using three different beans makes this a high-protein vegan chili that’s super easy to adapt based on personal taste preferences and goes well with almost any Mexican side dish such as cornbread or tortilla chips.
Apart from enjoying this easy black bean vegan chili recipe as a wholesome main meal, you could also use it as a filling for tortillas or to top off a large plate of nachos! The options are limitless!
What You’ll Need
- Canned kidney beans
- Canned black beans
- Canned chickpeas / garbanzo beans
(Feel free to replace the above cans with 3 cans of ‘mixed beans‘ if you prefer)
- Canned crushed tomato
- Chipotle sauce
- Red onions
- Rd bell peppers
- Carrots
- Garlic
- Jalapeno pepper
Plus the following spices:
- Chili flakes
- Dried oregano
- Smoked paprika
- Ground cumin
To serve you may like to use some of the following:
- Lime juice
- Sliced jalapenos
- Sliced avocado
- Vegan sour cream
- Shredded vegan cheese
- Fresh cilantro or parsley
- Tortilla chips
How to Make Mixed Bean Veggie Chili
Heat a dash of oil in a large pot. Add in your chopped carrot and sauté for a couple of minutes until lightly golden.
Add in your chopped onion and bell pepper and sauté until the onion is translucent and the peppers are tender.
Add in the garlic, jalapeno, and spices. Stir while cooking for another minute.
Add in the drained and rinsed beans and chickpeas, crushed tomatoes, chipotle sauce, and water. Stir to combine.
Bring to a boil, then turn it down and let it simmer for 20 minutes.
Serve alone, or use as a filling for tortillas, burritos, or nachos!
What to Serve With Vegan Mixed Bean Chili
Black bean vegan chili is so delicious with a variety of toppings such as sliced avocado, vegan sour cream, vegan shredded cheese, chopped fresh herbs, and sliced jalapeno peppers for a kick of heat.
Apart from the topping choices, you can add bulk to this bean and chickpea chili by serving cornbread or tortilla chips alongside your bowl of chili – both are excellent ways to scoop up the chili too.
Can You Use Dried Beans for This Easy Vegan Chili?
I’ve used canned beans for this recipe, as it’s convenient and easy, and cuts down on prep time. With that said, there’s nothing preventing you from using dry beans instead and taking extra steps to prepare them when making your vegan mixed bean chili.
Here’s how to prepare dry beans for this mixed bean veggie chili:
- Always wash and rinse the beans very well.
- Place the beans in a pot with enough water so that there’s an inch of water above. Bring the pot to a boil for several minutes, and then take it off the heat and allow the beans to soak for an hour.
- Drain the quick-soaked beans and then incorporate them into this recipe as per the instructions.
It’s important to note that digestive sensitivities can arise when dry beans have not been soaked adequately so if you feel that you are in a rush, rather opt for canned beans instead.
Can You Freeze Vegan Chili Beans?
Absolutely! Leftover vegan chili beans can be stored in an airtight container in the freezer for 3-6 months. Thaw overnight in the refrigerator and reheat your bean chili on the stovetop or in the microwave whenever desired!
Tips for Making Mexican Chili Beans
- Leftover black bean vegan chili can be stored in the refrigerator for up to 3 days.
- When freezing this easy vegan chili, consider dividing it into specific portions in reusable Ziploc bags. That way, you only ever need to remove the exact amount desired.
- I haven’t listed the addition of salt in this recipe and the reason being that canned beans usually contain a high sodium quantity already. If you do add salt, be mindful of this and taste to test.
- To give your chili extra heat, add in some additional chili flakes or hot sauce of your choice.
- If you’re not a fan of garbanzo beans in chili (although I encourage you to try it!), feel free to leave them out and use another can of black, or kidney beans instead. Or try pinto beans!
Other Easy Warming Vegan Dinner Ideas:
- Vegan Chickpea Sweet Potato Stew
- Vegan Mushroom Lentil Stew
- Creamy Vegan Mushroom Stroganoff
- Tuscan White Bean Skillet
- Vegan Minestrone Soup
- Vegan Yellow Lentil Dahl
Mixed Bean Chili – Easy Vegan Bean Chili Recipe
Equipment
Ingredients
Mixed Bean Chili
- 2 carrots chopped
- 2 red onions chopped
- 2 red bell peppers chopped
- 4 cloves of garlic crushed
- 1 jalapeño pepper deseeded and chopped
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- 1 tbsp smoked paprika
- 1/2 tsp ground cumin
- 1 can 15oz / 400g kidney beans
- 1 can 15oz / 400g black beans
- 1 can 15oz / 400g chickpeas/garbanzo beans
- 2 cans 15oz / 400g crushed tomatoes
- 1/4 cup chipotle sauce
- 1 cup water
To Serve (Optional)
- Lime juice
- Sliced jalapeños
- Sliced Avocado
- Shredded vegan cheese
- Fresh cilantro or parsley
- Tortilla chips
Instructions
- Heat a dash of oil in a large pot. Add in your chopped carrot and sauté for a couple of minutes until lightly golden.
- Add in your chopped onion and bell pepper and sauté until the onion is translucent and the peppers are tender.
- Add in the garlic, jalapeno, and spices. Stir while cooking for another minute.
- Add in the drained and rinsed beans and chickpeas, crushed tomatoes, chipotle sauce, and water. Stir to combine.
- Bring to a boil, then turn it down and let it simmer for 20 minutes.
- Serve alone, or use as a filling for tortillas, burritos, or nachos!
