Vegan Mexican chilli | Easy vegan chili

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.  A large pot of good veggie chili served with vegan cornbread is just what your body needs when you are down and out. It is one of those rare plant-based meals which are very popular with even meat eaters.

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.

Jump to:

• Ingredients
• Vegan Mexican chilli | easy vegan chili recipe
• Related links
• How to make vegan chili?

Equipment

• saucepan/ Dutch oven
• wooden spatula (if using enamel cookware)

Ingredients

• onion medium
• garlic cloves
• olive 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

refer to recipe card for details.

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

How to make vegan chili?

• Heat oil in a saucepan. Add onion, garlic, jalapeno, and cook until onions are dark brown.

• Add carrots and cook for 5 mins.

• Now, add red and green bell peppers , along with seasoning and paprika.

• Now, add Canned tomatoes / fresh tomatoes / fresh tomato puree (use whatever is applicable) and cook for 10 mins.

• Add 3 cups of hot water along with canned beans

• Stir in between and let it come to a boil.

• Let it simmer for 10 minutes, adjust water and seasoning as per your liking.

• Garnish your bowl of chili with chopped onions, avocado, sprig of fresh cilantro leaves. Serve hot with tortilla chips, tacos and mango salsa.

Substitution & Variations

• 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.
• You may also add vegetable broth  if you have it handy.
• Use any type of beans you have.
• If you like spicy food, fresh jalapeños and cayenne pepper to it or add black pepper / red pepper flakes as per your choice.
• You can make this recipe In traditional pressure cooker, slow cooker or as an instant pot chili. Cooking time will vary according to the method used.
• You can add any 3 bean or 4 bean cans to make this vegan chilli recipe. Use any capsicums available locally red bell pepper, green bell pepper or yellow.

Storage

Store the bean chili in an airtight container in refrigerator for 2-3 days. You can also freeze favorite vegetarian chili for later. Reheat before you serve.

Top tips

Always reheat your left overs.

FAQs

Conclusion: meatless chili is one of those delicious recipes which are full of plant-based protein. No wonder they are one of the most popular recipes when you are feeding a large crowd.