This vegan bean chili is packed with nutrients and flavour and can be enjoyed all year round. All ingredients are basically kitchen staples for us besides a few fresh ingredients which are also easily found on the market throughout the year.
This dish is an alternative to the Vegan Lentil & Bean Chili which I posted last year. Both recipes are great and easy to prepare, with a few variations in the ingredients used.
For both recipes, you can use either dried beans or canned beans. I tend to go for the latter for convenience, or if I forget to soak the beans the night before. This does not affect the taste in any way. Moreover, you can opt for your preferred type of beans… you can choose between black beans, kidney beans, pinto beans, cannellini beans or a combination! 🙂
Like any other chili, this dish will taste better by time. So if you have time to prepare it in advance, I highly suggest doing so, as it will have more time for the flavours to evolve. Top it with your favourites, such as pickled jalapeño slices, a dollop of sour cream, avocado slices and fresh cilantro leaves, and serve it alongside some rice and/or tortilla wraps.
Vegan Bean Chili
A vegan alternative to the Mexican chili con carne, packed with nutrients and flavour
Ingredients
- 100g dried black beans, soaked overnight
- 100g dried pinto beans, soaked overnight
- 1 large onion, diced
- 1 large carrot, diced
- 1 large yellow pepper, diced
- 3 garlic cloves, finely chopped
- 1/2 tsp chili flakes
- 1 tsp ground cumin seeds
- 1 tsp ground coriander seeds
- 1 tsp dried oregano
- 2 bayleaf
- 3 tbsp tomato paste
- 700g tomato passata
- 1 tbsp paprika powder
- 1 tsp ground cinnamon
- Sea salt & black pepper
To serve:
- Fresh cilantro leaves
- Sour cream
- Pickled jalapeños
- Avocado
- Cooked rice
Directions
- Cook the soaked beans until they are soft and tender. Make sure you let them simmer rather than boil, so that the beans do not break up while cooking. Drain and set aside.
- In a large saucepan, heat 2 tablespoons of olive oil and add the diced onion, carrot and yellow pepper. Sauté for around 10-12 minutes until soft and golden.
- Add the chopped garlic, chili flakes, ground cumin seeds, ground coriander seeds, oregano and bayleaf. Cook for another 2-3 minutes until fragrant.
- Add the tomato paste, mix everything together and cook for another 2-3 minutes.
- Add the tomato passata, paprika powder and ground cinnamon. Season with salt and pepper. Bring to a gentle simmer.
- Add the cooked beans and stir well. Reduce heat to low and let it simmer for at least 20 minutes, stirring every now and then.
- Serve warm together with pickled jalapeño slices, a dollop of sour cream, avocado slices, fresh cilantro leaves, rice and/or tortilla wraps.
