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.
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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
- 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.
- Add carrots and cook for 5 mins.
- Now, add red and green bell peppers , along with seasoning and paprika.
- Now, add tomato paste 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.
- Serve hot with tortilla chips, tacos and salsa. Refer to our mango salsa recipe here.
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
Vegan Mexican chilli | vegan chili recipe
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 tomato puree 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 tomato paste 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
Storage
Store this in refrigerator for 2-3 days.
Top tips
Always reheat your left overs.
FAQs
Reheat in the microwave or on a stove.
Yes, drain the chilli beans from the can in a sieve. Give it a wash with water to avoid extra sodium.
Michelle Joyce says
Love this recipe !!!
bhavana bhatia says
Thank you very much for your feedback.