• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beet and Two Veg
  • Recipes
  • Hints, Tips & Guides
  • About Me
  • Legal Stuff

Smoky Vegan Chilli

February 1, 2022 by Luke Leave a Comment

Jump to Recipe Print Recipe

This Vegan Chilli combines a base of tangy chopped tomatoes, fresh onion and crushed garlic. The mixture of BBQ sauce, spicy ancho chilli flakes and chipotle paste bring a smoky flavour and kick of heat. Rich in protein, we have used kidney beans, black beans and haricot beans to give the chilli a hearty texture and keeps you full for longer. 

Vegan smoky bean Chilli with rice, cream and coriander

This Smoky Vegan Chilli is like a comforting hug as it warms you from the inside with a rich flavour and a kick of spice. 

This is one of our favourite meal plan dishes as it’s a simple recipe and most of the ingredients have a long shelf life so can be kept in the cupboard for meal planning emergencies

Have you tried this recipe? Let me know what you think in the comments section below.

Subscribe

VEGAN CHILLI RECIPE TIPS

This is a recipe with a delicious deep flavour, however … there is a kick of spice to this one so if your taste is more on the mild side, hold back on the ancho chilli flakes and chipotle paste! 

While this can be done on a stove top the key to cooking this comforting Smoky Vegan Chilli is to cook it slowly over a few hours. We use our instapot or you can achieve the same result in any kind of slow cooker. 

Vegan Chilli Ingredients

VEGAN CHILLI INGREDIENTS

Beans: While you can use any type of beans we use a mixture of kidney beans, black beans and haricot beans. Tinned beans are easier and quicker to cook, however if you only have dried beans you can still use these. Be prepared – dried beans take longer to prepare as they need to be soaked according to package instructions. 

Sauce: the base of this vegan chilli is what gives it the smoky flavour – chipotle paste and BBQ sauce are added to tinned tomatoes. We used store bought BBQ sauce – if you want to make one from scratch then check out this recipe from Rainbow Plant Life

Spice: this recipe is not short on spice! Aside from the spicy ancho chilli flakes that give this dish its kick of spice, we also have paprika, onion powder, garlic powder, and some fresh garlic. All spices that should be in any reasonably stocked kitchen as they’re pretty common ingredients in most recipes. 

Vegan Chilli Close Up

MORE VEGAN ONE PAN MEAL IDEAS

  • Lentil Bolognese
  • Tomato and Bean Bake
Vegan smoky bean Chilli with rice, cream and coriander

Smoky Vegan Chilli

This vegan chilli combines a base of tangy chopped tomatoes, fresh onion and crushed garlic. The mixture of BBQ sauce, spicy ancho chilli flakes, and chipotle paste
Print Recipe
Prep Time 5 mins
Cook Time 40 mins
Course Dinner, Main Course
Cuisine Texmex
Calories 342 kcal

Ingredients
  

  • 800 g tinned tomatoes
  • 4 tbsp BBQ sauce
  • 400 g kidney beans
  • 100 g black beans
  • 50 g haricot beans
  • 2 tbsp chipotle paste
  • 100 ml vegetable stock
  • 1 medium onion
  • 4 cloves garlic
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp paprika
  • 4 tsp ancho chilli flakes
  • Pinch of salt and pepper

Instructions
 

  • Finely dice the onion and fresh garlic, and add to your saucepan or instant pot.
  • Once the onion and garlic are nicely browned add in the chipotle paste and cook for another minute or two.
  • Finally add in the rest of the ingredients and set your instant pot to "Bean and Chilli" for 40 minutes.
  • If you're cooking this on a stove top then bring the mixture to the boil then reduce the heat to a simmer and cook for 60 minutes.
  • Serve this vegan chilli with rice and a plant-based sour cream or pour over tortilla chips and top with guacamole and salsa.
Keyword meal prep dinners, one pan meal, vegan chilli, Vegan dinner recipes

 

Filed Under: Beans, Beginners, Budget, Dinner, Healthy, Meal Prep, One Pan Meals, Recipes

Previous Post: « Vegan Sausage, Bean and Cheese Melt

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meal

  • Breakfast
  • Lunch
  • Dinner
  • Side Dishes
  • Snacks
  • Sauces & Dressings
  • Sweet Treats

Type

  • Family
  • Healthy
  • Budget
  • One Pan Meals
  • Meal Prep

More

  • Beginners
  • How To
  • Cooking with Kids

Ingredients

  • Beans
  • Chickpeas
  • Gnocchi
  • Lentils
  • Meat Substitutes
  • Mushrooms
  • Pasta
  • Potato
  • Tofu
children cooking

Hello!

I’m Louise – a wife to my husband Luke, mama to two boys and owner/author/recipe developer at Beet and Two Veg.

Recent Posts

  • Smoky Vegan Chilli
  • Vegan Sausage, Bean and Cheese Melt
  • BBQ Tofu Sandwich
  • Tips to Stress Free Cooking for Large Groups
  • Switching to a Plant-Based Diet

Copyright © 2023 Beet and Two Veg on the Foodie Pro Theme