Go Back
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
Prep Time 5 mins
Cook Time 40 mins
Course Dinner, Main Course
Cuisine Texmex
Calories 342 kcal


  • 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


  • 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