As the weather starts to cool down, I crave all of the cozy recipes. Bean chili is the perfect, nutritious recipe to make this Fall. This Vegan Bean Chili is packed with vegetables and fiber. I recommend pairing it with corn bread.
If you’re looking for more cozy, Fall recipes, be sure to checkout my Peanut Spaghetti Squash and Roasted Fall Vegetables With Cinnamon Apples recipes.
What You’ll Need:
Beans: You, of course, can’t make bean chili without beans! I used kidney beans and black beans in this recipe. If you use dry beans, I recommend soaking them overnight to help them cook faster the next day.
Veggies: This recipe is rich in veggies! You will need a sweet onion, red bell peppers, frozen spinach, and tomato puree for this recipe.
Avocado Oil: You will need oil to sauté the veggies. I like using avocado oil for high temperature cooking because it has a high smoke point; however, you can substitute with another cooking oil.
Water: Water is the liquid used in this recipe. You can also use bone broth.
Spices: Spices give this chili a delicious flavor. You will need onion powder, garlic powder, paprika, chipotle powder, and salt for this recipe. Add all spices according to your taste preferences.
I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!
Bean Chili
Ingredients
- 1/3 cup Kidney Beans dried
- 1/3 cup Black Beans dried
- 1/2 Sweet Onion medium
- 4 cloves Garlic
- 1 1/2 Red Bell Peppers
- 2 cups Spinach frozen
- 2 cups Tomato Puree
- 2 tbsp Avocado Oil
- 2 cups Water
- Onion Powder, Garlic Powder, Paprika, Chipotle Powder, Salt to taste
Instructions
- Chop the onion and red bell pepper. Mince the garlic.
- Add 2 tbsp oil to a pot on medium heat. Add the onion and garlic to the pot and allow to cook for about 1 minute.
- Add the sliced red bell pepper to the pot. Add the seasonings to taste. Sauté for for a couple of minutes.
- Add the frozen spinach and tomato puree to the pot. Sauté for a couple of minutes.
- Add the water. Cook on high heat for about 10 minutes. The chili should boil and the consistency should start to thicken. Turn the heat off and allow the chili to cool for several minutes. The chili will should be a thick consistency.
- Serve when the chili reaches the appropriate temperature. Serve with corn bread.
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