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    Home » Vegan

    Vegan Mexican chilli | Easy vegan chili

    Mar 28, 2022 · 2 Comments

    89 shares
    Jump to Recipe

    Vegan Mexican chilli is one of the easiest recipes and also most filling too. Bean chilli recipe had been in my wish list for long. I love Mexican food. I have loved having it outside whether in Melbourne or in Canberra. Whether you are vegan or vegetarian, you have plenty of options when you eat Mexican.

    Most of the dishes are nut free and ranges from finger food, snacks , salads dips to filling meals. They are full of colors, have a hint of spice and heat and yet very filling. Corn, avocado, chipotle and beans are great way to increase your flavor and nutrient profile. I love using canned beans for this vegan Mexican recipe as it reduces my cooking time on a weeknight.

    Note: You can always soak the beans earlier and then boil it as you would for chickpeas and kidney beans. It is definitely cheaper, just needs some preparation.

    vegan chili
    veggie chili
    Jump to:
    • Equipment
    • Ingredients
    • How to make vegan chili?
    • Substitution
    • Variations
    • Related links
    • Vegan Mexican chilli | vegan chili recipe
    • Storage
    • Top tips
    • FAQs

    Equipment

    saucepan/ Dutch oven

    wooden spatula (if using enamel cookware)

    Ingredients

    • onion medium
    • garlic cloves
    • oil
    • jalapeno 
    • carrots
    • Bell peppers / capsicums
    • paprika powder
    • Mexican seasoning
    • Canned tomatoes / fresh tomatoes / fresh tomato puree (use whatever is applicable)
    • Canned beans (black beans)
    • Hot water
    • lime juice

    How to make vegan chili?

    • Heat oil in a saucepan. Add onion, garlic, jalapeno, and cook until onions are dark brown.
    vegan chili step 1
    • Add carrots and cook for 5 mins.
    Vegan chili step 2
    • Now, add red and green bell peppers , along with seasoning and paprika.
    Vegan chili step 4
    • Now, add Canned tomatoes / fresh tomatoes / fresh tomato puree (use whatever is applicable) and cook for 10 mins.
    Vegan chili step 5
    • Add 3 cups of hot water along with canned beans
    Vegan chili step 7
    • Stir in between and let it come to a boil.
    Vegan chili step 8
    • Let it simmer for 10 minutes, adjust water and seasoning as per your liking.
    Vegan chili step 9
    easy vegan chilli
    • Serve hot with tortilla chips, tacos and salsa. Refer to our mango salsa recipe here.
    best vegan chili
    best vegan chili

    Substitution

    You can use soaked raw beans to make chilli instead of canned ones too. However you will need extra time to cook it and more water.

    Variations

    You can add any 3 bean or 4 bean cans to make this vegan chilli recipe. Use any capsicums available locally red, green or yellow.

    Related links

    • Mexican bean salad
    • Veg quesadilla
    • Authentic Indian curry sauce recipe
    • Vegan bean burrito bowl
    • Vegan Jackfruit sliders /sloppy joe's
    • Chipotle tofu bowl
    • Mango salsa
    • avocado dip salad
    • Meixcan avocado guacamole
    • easy kidney bean curry
    vegan chili
    Print Recipe
    4.43 from 7 votes

    Vegan Mexican chilli | vegan chili recipe

    Vegan Mexican chilli is a good way to eat healthy and yet enjoy a tasty meal. Learn to make it here.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Main Course
    Cuisine: American/Mexican
    Keyword: chilli vegan, mexican bean chilli, mexican chili, mexican chili vegetarian, Mexican chilli recipe, vegan mexican chili, Vegan mexican chilli, vegan mexican food recipes
    Author: bhavana bhatia

    Equipment

    • saucepan

    Ingredients

    • 2-3 tbsp. oil
    • 1 onion medium
    • 3 garlic cloves
    • 1 tbsp. jalepano or as per taste
    • ¾ cup carrots or 1 large
    • 2 capsicums 1 red and 1 green
    • 1 can tomatoes Canned tomatoes / fresh tomatoes / fresh tomato puree (use whatever is applicable) 1 can is approx 400gms,
    • 2 cans black beans 1 can is approx 400gm
    • 3 cups water
    • 1 tbsp. paprika powder
    • 1 tbsp. Mexican seasoning or curry powder
    • ½ Avocado optional for garnish
    • 1 tbsp. lime juice

    Instructions

    • Heat oil in a saucepan. Add onion garlic jalepano, and cook until onions are dark brown.
    • Add carrots and cook for 5 mins.
    • Add red and green bell peppers , along with seasoning and paprika. Cook for 5 minutes
    • Now, add Canned tomatoes / fresh tomatoes / fresh tomato puree and cook for 10 mins.
    • Add 3 cups of hot water along with canned beans and allow it come to boil
    • Stir in between and let it simmer for 10 minutes.
    • Adjust water and seasoning as per taste,add lime juice at the end.
    • Serve hot.

    Notes

    If you do not have mexican season, just make one with mixing equal quantities of garlic powder,ginger powder and cumin. Curry powder also works well here.

    Storage

    Store this in refrigerator for 2-3 days.

    Top tips

    Always reheat your left overs.

    FAQs

    What is vegan chili made of?

    How do you heat up vegan chili?

    Reheat in the microwave or on a stove.

    Do you drain beans for chili?

    Yes, drain the chilli beans from the can in a sieve. Give it a wash with water to avoid extra sodium.

    More Vegan

    • sweet potato hasselback
      Air fryer hasselback sweet potatoes
    • baked gobi manchurian
      Air fryer gobi manchurian
    • soy curls stir fry
      vegan soy curls recipe | soy curls tacos
    • Air fryer beyond burgers
    89 shares

    Reader Interactions

    Comments

    1. Michelle Joyce says

      April 07, 2022 at 12:33 pm

      5 stars
      Love this recipe !!!

      Reply
      • bhavana bhatia says

        April 09, 2022 at 11:05 am

        Thank you very much for your feedback.

        Reply

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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