Looking for a hearty, comforting, and flavor-packed dinner that’s also fuss-free? This Easy Bean Chilli is your go-to recipe. Perfect for weeknight meals, meatless Mondays, or when you’re craving a cozy bowl of something spicy and nourishing. With just one pot, pantry staples, and 30 minutes, you’ll have a delicious vegan chilli that tastes like it simmered all day.
What Is Bean Chilli?
Bean chilli is a vegetarian or vegan twist on the classic meat-based chili con carne. It swaps ground beef for a hearty mix of beans—typically black beans, kidney beans, or pinto beans—simmered in a rich, tomato-based sauce spiced with cumin, paprika, chili powder, and garlic. It’s a globally loved dish with roots in Tex-Mex cuisine and has been adapted over the years for plant-based and health-conscious eaters.
Ingredient Breakdown (What Each Item Brings to the Pot)
Beans (Kidney, Black, Pinto)
These are the stars of the show—providing protein, fiber, and a satisfying, meaty texture. Using a variety of beans adds layers of flavor and texture. Kidney beans bring firmness, black beans add earthiness, and pinto beans are creamy and mellow.
Onion & Garlic
The aromatic base. Onion provides sweetness and depth, while garlic gives pungent warmth that enhances every other flavor.
Bell Peppers
Chopped red or green peppers add color, crunch, and a subtle sweetness that balances the acidity of tomatoes.
Canned Tomatoes
Crushed or diced tomatoes form the saucy foundation. They add tanginess, umami, and liquid to the mix. You can also toss in a spoonful of tomato paste for extra richness.
Vegetable Broth
Used to thin the chilli to your desired consistency while adding savory depth.
Chili Powder, Cumin, Paprika, Oregano
These spices are non-negotiable. Chili powder adds heat, cumin delivers warmth and earthiness, paprika brings sweetness and color, and oregano adds a hint of Mediterranean sharpness.
Olive Oil
Used for sautéing the aromatics. Adds richness and helps carry the spices.
Salt & Black Pepper
Essential for balancing all the flavors and enhancing the savory notes of the beans and tomatoes.
Optional Add-ins:
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Corn: Adds sweetness and texture.
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Jalapeños: For those who like it spicy.
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Lime juice: For brightness at the end.
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Fresh cilantro: A herbal finish.
How to Make Easy Bean Chilli (Step-by-Step)
This is a one-pot recipe—minimal cleanup, maximum flavor.
1. Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until translucent—about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the Bell Peppers
Toss in chopped bell peppers and cook for another 3–4 minutes. They should begin to soften but still retain some texture.
3. Spice It Up
Sprinkle in your spices: chili powder, cumin, smoked or sweet paprika, oregano, and a pinch of salt. Let the spices toast with the vegetables for about a minute. This step releases their oils and intensifies the flavor.
4. Add Tomatoes & Beans
Pour in the canned tomatoes and drained beans. Stir well to combine. Use the back of your spoon to gently mash some of the beans—this will naturally thicken the chilli.
5. Simmer
Add vegetable broth and bring everything to a gentle boil. Reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally. The mixture should reduce slightly and become thick and stew-like.
6. Final Touches
Taste and adjust seasoning. Add a squeeze of lime juice for freshness, or a pinch of sugar if the tomatoes are too acidic. If you like it spicy, stir in sliced jalapeños or a dash of hot sauce.
Tips, Variations & Substitutions
Pro Cooking Tips:
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Toast your spices before adding the wet ingredients—this wakes them up and adds complexity.
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Mash some beans while simmering to thicken the chilli without any extra ingredients.
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Use fire-roasted tomatoes for a smoky undertone.
Common Variations:
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Mexican-style: Add corn, jalapeños, and top with avocado and fresh cilantro.
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Smoky chipotle: Stir in 1 tablespoon of chopped chipotle peppers in adobo sauce.
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Chunky veggie: Add diced zucchini, mushrooms, or carrots for more texture and nutrients.
Substitutions:
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No canned beans? Use 1½ cups of cooked beans per can.
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No fresh bell pepper? Use frozen pepper strips or skip if needed.
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Low-sodium diet? Choose unsalted beans and broth; season at the end.
Serving Suggestions & Occasions
Bean chilli is versatile and fits a variety of meals and settings:
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Weeknight Dinner: Serve with rice or cornbread for a quick family meal.
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Game Day: Set up a chili bar with toppings—sour cream, shredded cheese, avocado, jalapeños, and tortilla chips.
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Meal Prep: Stores well in the fridge and freezer; pack with quinoa or brown rice for ready-to-go lunches.
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Holiday Potluck: A vegan-friendly dish everyone can enjoy. Serve in mini cups with toppings for a party-style presentation.
Topping Ideas:
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Fresh cilantro
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Lime wedges
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Sliced green onions
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Crushed tortilla chips
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Vegan or regular sour cream
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Grated cheese or vegan cheddar
Nutrition & Health Highlights
This easy bean chilli isn’t just delicious—it’s packed with health benefits.
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High in Fiber: Thanks to the beans, you’ll get a gut-friendly dose of fiber in every bowl.
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Plant-Based Protein: Each serving contains around 12–15g of protein, perfect for vegetarian and vegan diets.
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Low in Fat: No meat and minimal oil means it’s light yet filling.
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Gluten-Free & Dairy-Free: Naturally allergen-friendly.
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Rich in Antioxidants: Tomatoes, garlic, and spices like paprika and cumin are full of compounds that support immune health.
Approximate Nutrition (per serving):
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Calories: 300
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Protein: 14g
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Fiber: 13g
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Fat: 5g
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Carbs: 45g
Frequently Asked Questions (FAQs)
1. Can I freeze bean chilli?
Absolutely. Let it cool completely, portion into freezer-safe containers, and store for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave.
2. What beans work best for chilli?
Kidney, black, and pinto beans are the classic trio. However, you can use cannellini beans, chickpeas, or whatever you have on hand. Just make sure they’re fully cooked or canned.
3. Is bean chilli spicy?
It can be, but you control the heat. Stick to mild chili powder for a kid-friendly version or add jalapeños, cayenne, or hot sauce for a kick.
4. How do I thicken bean chilli without flour?
Mash some of the beans while simmering, or let it reduce uncovered. You can also stir in a spoonful of tomato paste for thickness and richness.
5. Can I make it in a slow cooker?
Yes! Sauté the onions, garlic, and spices first, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
6. What can I serve with bean chilli?
Try rice, cornbread, baked potatoes, or tortilla chips. For a healthier option, serve over quinoa or steamed greens.
7. How long does it last in the fridge?
Up to 5 days in an airtight container. The flavors deepen over time, making it even tastier the next day.