We’ve finally found the perfect Vegan Chili recipe, it’s awesome! This Red Beans Vegan Chili is delicious, healthy, simple, really easy to make, spicy and so cheap.
We eat legumes at least 4 times every week, because they are so healthy, nutritious and we love them. We’re always trying new recipes, especially quick and easy recipes for our daily lives.
You can make delicious and healthy dishes on a budget, because healthy food doesn’t have to be expensive. This recipe is so cheap, it costs less than 3 euros or 4 dollars for 4 people, excluding tortilla chips.
We’ve used organic 100% corn tortilla chips with no preservatives or additives, but you can use your favorite tortilla chips or make them at home, the recipe is so easy, and they are cheaper than store bought, and you can use your favorite spices.
If you can make your our tortilla chips at home, you can use our recipe (it’s amazing and you it’s ready in 15 or 20 minutes) and you can also make homemade tortillas with corn flour. Both recipes are vegan and gluten-free.
We use red beans instead of another kind of beans, because they contain more disease-fighting antioxidants than blueberries. We shared with you other recipes using them, such as these healthy veggie burgers or this super easy gluten-free brownie.
You can use other vegetables or even you can remove the cayenne powder if you don’t like spicy food or you have a delicate stomach. You can also use vegetable broth instead of water and your vegan chili will have more flavor.
If you add more or less liquid, your Red Beans Vegan Chili will be more or less thick, it’s up to you! Enjoy this recipe, you need to try it!
Red Beans Vegan Chili
- Prep: 5 mins
- Cook: 45 mins
- Total: 50 mins
- 4 1x
- Main Dish
- Vegan, Mexican
Servings 4 1x
This Red Beans Vegan Chili is delicious, healthy, simple, really easy to make, spicy and so cheap.
Ingredients
- 14 ounces or 400 grams of dried red beans or 2 (14 ounces or 400 grams) cans of cooked beans, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 4 cloves of garlic
- 1 onion
- 3.5 ounces or 100 grams of green pepper
- 3.5 ounces or 100 grams of red pepper
- 5 ounces or 140 grams of carrot
- 13 ounces or 360 grams of tomato
- 1 (20 ounces or 560 grams) can tomato sauce
- 2 teaspoons ground cumin
- 1/8 teaspoon cayenne powder
- Salt and black pepper to taste
- 2 cups water or vegetable broth (500 milliliters)
- 4.5 ounces or 125 grams of tortilla chips (optional)
Instructions
- In a non-stick frying pan, heat the olive oil on medium high heat. Add chopped garlic and onion and cook until golden brown. Add the diced green pepper, red pepper, carrot and tomato and saute for about 5 minutes.
- Add the tomato sauce, cumin, cayenne powder, salt and pepper and cook for about 5 minutes.
- Add the red beans (you can use cooked beans or cook them in plenty of boiling water for about 1 or 2 hours) and the water or vegetable broth. Cook over medium heat for 30 minutes or until sauce thickens.
- Serve with tortilla chips.
Nutrition
- Serving Size: 1/4 of the recipe (excluding tortilla chips)
- Calories: 495
- Sugar: 15.6 g
- Sodium: 827 mg
- Fat: 8.9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 83.1 g
- Fiber: 20.8 g
- Protein: 26.6 g
I rarely, if ever, leave a comment after trying out a new recipe that I stumble across online. However, I was so impressed with this vegan chili that I told myself I’d make it my business to do just that! I’ve tried numerous different vegan Chili recipes and most of the time they either turn out too watery, are tasteless or else way too hot for my liking. But this one was by far the best I’ve ever tasted. It was spicy but not too spicy, had the perfect texture and amount of veggies and beans, and after leaving it overnight the sauce thickened up nicely when reheated the following day. I added a mixture of whole grain rice and quinoa to the recipe as I’m a big dinner gal and like to feel quite full after a long days work!
Thank you for this glorious dish. I will be adding it to my favourites and will certainly be making it again in the future!
★★★★★
HI Losune…13 ounces of tomato…just wondering…is this fresh tomato, crushed tomatoes, diced tomatoes?
Thank you
Hi! 13 ounces of fresh tomato 🙂 Enjoy it!
In the last step, to thicken the sauce, is it best to have the lid on or off?
Hi! Both ways are okay, but I cook it partially covered 🙂
Where are all the sugar and carbs coming from in this? Is there any adjustments I can make to lower those numbers? This looks great, but as a diabetic I shouldn’t have it.
Hi Jim! Not all sugars are the same. Everybody needs to consume healthy carbs and legumes, which contain natural and healthy sugar 🙂
My family has always said that I make the best chili. After trying this I am forgetting the recipe I created after trying this. My husband apologized before saying that this is her new favorite. I am a day late for national chili day but we are celebrating a day late with using this recipe. I use dried beans and I feel that it makes a difference in any dish.
★★★★★
Hi Norma! I’m so glad to hear that 🙂 SO glad you liked it!
Awesome recipe, use it all the time now! Family favourite, thank you!
★★★★★
Hi Michelle! I’m so happy to hear that 🙂 So glad you guys enjoyed it!
Are the green and red pepper, bell peppers?
Hi Angelica! Yes, they are 🙂
looks tasty…gonna give it a whirl…
Hi Russell! Hope you like it 🙂
Fantastic meal! Thank you for sharing 🙂 We used water in stead of oil. This will be on the menu every week from now on <3
★★★★★
Hi Guðrun! You’re so welcome 🙂 I’m so glad you liked it so much!
Red beans vegan chilli is absolutely delicious
★★★★★
Hi Yvonne! Thanks, so glad you liked it!
1.1g of fat?
Just looking at the olive oil alone, it’s 7g fat per serving…right?
Hi Jason! It was a mistake, sorry! Thanks a lot for your comment 🙂
Thank you so much for this recipe! It was soooo delicious that I want to prepare it again, again and again 😉
Hi ivanchee! You’re so welcome 🙂 So glad you enjoyed it!
I never tried vegan chili before I will try your recipe and make it as salsa on movie night.
Hi there! Hope you like it 😉
Hi there,
I’ve just made this recipe for lunch. Absolutely love it!!! And my non-vegan husband adores it to bits. Thanks for a great recipe!!!
★★★★★
Hi Andrea! Thank YOU for your kind words 😀 Have a beautiful day!
This is by far my favorite chili recipe now! I also added a little shredded cheddar cheese and sour cream to my bowl for some extra flavor (: Thanks for the yummy recipe!
★★★★★
Hi Lauren! Thanks a lot 😀
mmmm, delicious!
★★★★
Thank you Steve!
WOW! This was SO flavorful and SO quick and easy to make! I didn’t have any tomato sauce on hand, so used a can of tomato/onion mix, and it did the trick. Definitely another dish I will be making often. Thanks so much for another amazing recipe!
★★★★★
Hi Sarah! I always use canned or fresh tomatoes when I don’t have tomato sauce and they work really well 🙂 I’m happy you liked the recipe!!!