Vegan Bean Chili Bowl
This vegan bean chili is a wholesome, protein-rich bowl perfect for lunch or dinner. Made with a mix of beans, tomatoes, and warming spices, it’s served over grains or greens and topped with fresh herbs, avocado, and crunchy seeds for texture. It’s comforting, filling, and fully plant-based.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3–4
Ingredients
For the Chili:
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 bell pepper (red or yellow), diced
1 medium carrot, diced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp ground coriander
½ tsp salt
½ tsp black pepper
1 can (15 oz / 400g) black beans, drained & rinsed
1 can (15 oz / 400g) kidney beans, drained & rinsed
1 can (15 oz / 400g) chickpeas, drained & rinsed
1 can (14 oz / 400g) diced tomatoes
½ cup vegetable broth or water
1 tbsp tomato paste
1 tsp maple syrup or agave
For Serving:
Cooked brown rice, quinoa, or couscous
Sliced avocado
Fresh cilantro or parsley
Lime wedges
Pumpkin seeds or sunflower seeds
Vegan yogurt or tahini drizzle
Instructions
1. Saute the Base
Heat olive oil in a large skillet or saucepan over medium heat.
Add onion, garlic, bell pepper, and carrot. Saute 5–6 minutes until vegetables soften.
2. Add Spices
Stir in cumin, smoked paprika, chili powder, coriander, salt, and pepper. Cook 1 minute until fragrant.
3. Add Beans & Tomatoes
Add black beans, kidney beans, chickpeas, diced tomatoes, tomato paste, and vegetable broth.
Stir to combine and bring to a simmer.
4. Simmer
Cover and let cook for 15–20 minutes, stirring occasionally, until the chili thickens slightly and flavors meld.
Adjust seasoning and add maple syrup if needed to balance acidity.
5. Assemble Bowls
Place a serving of rice, quinoa, or couscous in a bowl.
Spoon chili over the top.
Garnish with avocado slices, fresh herbs, lime wedges, seeds, and a drizzle of vegan yogurt or tahini if desired.
Tips
Spice variation: Add smoked chili flakes, chipotle, or cayenne for a smoky kick.
Protein boost: Add cooked lentils or crumbled tofu.
Meal prep: Store chili in airtight containers for 3–4 days; keeps well in the fridge.
Texture: For a creamier chili, mash 1/3 of the beans slightly with the back of a spoon.
Frequently Asked Questions
Q: Can I freeze this chili?
A: Yes! Cool completely and freeze in airtight containers for up to 3 months.
Q: Can I make it in a slow cooker?
A: Yes. Cook vegetables and spices on saute mode first, then combine all ingredients and cook on low for 4–5 hours.
Q: Can I add grains directly to the chili?
A: It’s better to cook grains separately to maintain texture; adding them to the chili may make it mushy.
Nutritional Information
Calories: 380 kcal
Protein: 18g
Carbs: 55g
Fiber: 15g
Fat: 10g
Saturated Fat: 1g
Sodium: 450mg