Craving a warm, comforting bowl of chili but short on time? This incredibly easy Two-Bean Vegan Chili is your answer! It comes together in just 30 minutes with simple pantry staples, delivering a rich, smoky flavor that will satisfy everyone at the table. It’s the perfect healthy, high-fiber meal for a busy weeknight.
Ingredients
• 1 14.5 oz / 411 g can no-salt-added diced tomatoes, undrained
• 1 cup / 240 ml water
• 1 cup / 150 g chopped onion, about 1 large
• 1 cup / 170 g canned organic, no-salt-added black beans, rinsed and drained
• 3/4 cup / 130 g canned black-eyed peas, rinsed and drained
• 1/4 cup / 60 g no-salt-added tomato paste
• 1 tbsp chili powder
• 1/4 tsp ground cumin
Instructions
1. In a medium saucepan, combine the undrained diced tomatoes, water, chopped onion, black beans, black-eyed peas, tomato paste, chili powder, and ground cumin. Stir everything together until well combined.
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 10 minutes to allow the flavors to deepen and meld. Serve immediately.
Nutritional Information
• Nutrition Information
• PER SERVING (makes 2): 273 calories, 1 g total fat (0 g saturated fat), 0 mg cholesterol, 437 mg sodium, 56 g carbohydrates, 16 g fiber, 14 g protein.
Pro Tips
• For a spicier kick, add a pinch of cayenne pepper or a finely diced jalapeño along with the onion.
• Boost the veggies by sautéing 1/2 cup of diced bell pepper or celery before adding the other .
• If you prefer a thicker chili, simply simmer it uncovered for an additional 5-10 minutes until it reaches your desired consistency.
• Garnish with fresh cilantro, sliced avocado, a dollop of vegan sour cream, or crushed tortilla chips for added flavor and texture.
FAQ
Q: Is this two-bean vegan chili a good source of protein
A: Yes, this chili is an excellent source of plant-based protein. A single serving provides 14 grams of protein, primarily from the combination of black beans and black-eyed peas, making it a satisfying and nutritious vegetarian meal.
Q: Can I use different beans in this vegetarian chili
A: Absolutely! This recipe is very flexible. Feel free to substitute the black beans or black-eyed peas with other canned beans like kidney beans, pinto beans, or even chickpeas. Just be sure to rinse and drain them as directed for the best results.
Q: How do I store leftover vegan chili
A: Leftover chili can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors often get even better the next day! For longer storage, you can freeze it for up to 3 months.
Q: How can I make this meatless chili more filling
A: To make this chili even heartier, you can add more vegetables like diced bell peppers, corn, or zucchini. You can also stir in a cup of cooked quinoa or serve it over brown rice to add complex carbohydrates and extra plant-based protein.
