Healthy Vegan Mexican Bean Chili

Beans and lentils are a staple in any vegan diet, and one of my favorite ways of having it is by making a mexican bean chili. I had previously posted a recipe for this where I used chickpeas and kidney beans, but looking back at it I felt it needed some upgrades and therefore I took it down and uploaded this instead. You can really use any kind of beans you have at hand, and at this time I used pinto and kidney beans. I wrote a separate little section in My Vegan Pantry post about how I soak and store my beans, since I never use canned beans (really dislike the taste and texture of it), but like I said you can use any beans you prefer.

In my opinion I love bean dishes that has been cooked for at least 1 hour, that way they get really tender, mushy and extra delicious. It gets specially yummy when there is left-overs and they get to sit in the fridge over-night and marinate properly. It might not always be the most esthetically pleasing dish, but it sure is one of the tastiest. 

Ingredients, makes 4 servings:
  • 1 1/2 yellow onion
  • 3 cloves garlic
  • 800g beans, I use half and half of chickpeas and kidney beans 
  • 400g canned chopped tomatoes
  • 2 cups vegetable broth
  • 1-2 small cans of corn kernels (optional, but does add a lot of flavor)
  • 4 small carrots, peeled and chopped
  • 100g tomato puree
Spices, to taste:
  • Cayenne pepper
  • Crushed red pepper flakes
  • Chili powder
  • Cumin
  • Freshly ground black pepper

  1. Start by browning the onion and garlic in the bottom of the pot you are going to use. This will save you from having to wash an extra pan, and it is all in all a lot more convenient. After you have peeled and chopped all the carrots add them into the pot with the canned tomatoes and bring this to a boil. Add in the vegetable broth, tomato puree and the beans as well, and start tasting in the spices (start carefully so that you do not ruin the dish making it too spicy). This should cook for at least 15 minutes so that the carrots get properly cooked, but depending on how the chewiness of your beans are to begin with, as well as how mushy you prefer them, it might need to cook longer.
  2. You might need to add some water if you let the simmer on low heat for a while, and if so just remember when you increase the water add in more tomato puree as well. You can serve this with brown or black rice and/or leaf spinach, as well as some freshly ground black pepper and a pinch of maldon salt.

 I find that beans are filling enough on their own so I usually eat it alone or with leaf spinach, but you can serve with any rice you want, black or brown rice to keep it as healthy as possible.

Hope you liked this recipe and decide to try it out!


  1. It's so nice.. Thanks for sharing the Healthy Recipes of Vegan Mexican Bean Chili which is looking so delicious and the procedural info was good.

    1. Thank you for your comment, and I am so glad you liked it!


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