Homemade Spicy Mixed Beans Vegan Chili

This Homemade Spicy Mixed Beans Vegan Chili is comforting, full of flavor, and has a nice kick of heat. Packed with other veggies and quinoa, this chili surely is a hearty way to satisfy those taste buds on any given day.

Homemade Spicy Mixed Beans Vegan Chili

Now that April is coming to a screeching close, I figured that the best way to end the cool weather is with a nice, hearty bowl of chili.

I’ve tested this chili a few times before getting it right and I am so happy with these results. I chose to make the consistency a bit more ‘liquidy’ than the traditional chili because although I enjoy the thickness, I also love to dip my bread inside like it’s gravy. Haha.

Anyone else can relate?

But don’t be dismayed. If you prefer your chili a bit thicker, you can simply adjust the amount of liquids (water and veggie stock) that you add during the cooking process. The least amount of liquid, the thicker it’ll be.

Homemade Spicy Mixed Beans Vegan Chili

For those of you who do enjoy a nicely thick chili, be sure to add as much quinoa as you’d like. I’ve learned through my testing that quinoa adds more “body” to your chili.

Plus, it’s packed with a ton of nutrients and most certainly makes for a good addition in any dish. Don’t you agree?

For my quinoa, I used the TruRoots brand because I like to use certain ingredients that are organic, especially when it comes to grains and other staple items.

Homemade Spicy Mixed Beans Vegan Chili

You can find this brand on Amazon, Jet.com, Thrive Market, or even Target. Usually, I enjoy using Bob Red Mill’s Quinoa which is my favorite brand, but I decided to try something new and the TruRoot brand is pretty good.

Homemade Spicy Mixed Beans Vegan Chili

For this vegan chili, I wanted to highlight the amazing flavors with kidney beans, black beans, corn, bell peppers, onions, and quinoa.

However, the secret ingredient is the maple syrup, which allows all of the spices and flavors to really burst and it balances out the heat a bit too.

Speaking of sweets, you may want to take a quick peek at this Vegan Vanilla Donuts with Sprinkles recipe or perhaps this Strawberry Sweet Rolls with Lemon Cream Cheese Glaze for those who are looking for a non-vegan sweet treat! 

Now, let’s tap into the cooking process and recipe—shall we?

To begin, in a large dutch pot over medium-high heat, add 1 Tbsp of extra virgin olive oil and sauté diced onions and bell peppers until tender and translucent, about 2-3 minutes.

Next, add spices and seasonings and toss until fully coated, reducing the heat so that veggies don’t burn.

Add 3 cups of vegetable broth (I prefer low-sodium + organic) and 1 cup of water and mix until ingredients are well incorporated.

Bring to a boil by increasing heat and add quinoa, kidney beans, black beans, corn, tomato sauce, diced tomatoes, liquid smoke, soy sauce, lemon juice, and maple syrup.

Cover and reduce heat entirely and let simmer for about 40 minutes, stirring occasionally to ensure that desired thickness is kept.

Toward the last 10 minutes, add additional vegetable broth if needed or chili is too thick. Do the same for any spices that you feel need to be added as well.

Remove from heat and let it sit for about 15 minutes or so before serving.

To serve, divide into individual bowls and top with avocado, non-dairy shredded cheese, chips, or fresh cilantro, if desired.

Like with many chili and soup recipes, serving with a side of homemade garlic bread is an awesome idea as well!

Enjoy!

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make these Homemade Spicy Mixed Beans Vegan Chili or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Homemade Spicy Mixed Beans Vegan Chili

Homemade Spicy Mixed Beans Vegan Chili

Homemade Spicy Mixed Beans Vegan Chili

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Print It Pin It

Ingredients

  • 1 red onion, diced
  • 2 bell peppers, chopped
  • 1 1/4 cup black beans, soaked overnight + cooked (See Notes!)
  • 3 cups kidney beans, soaked overnight + cooked (See Notes!)
  • 2 cups corn, frozen
  • 1 cup organic quinoa, uncooked
  • 2 (15 oz.) cans organic tomato sauce
  • 2 medium tomatoes, diced
  • 1 Tbsp extra virgin olive oil
  • 3 cups vegetable broth
  • 1 cup fresh water

Spices + Condiments:

  • 1 Tbsp lemon juice
  • 1/2 tsp liquid smoke
  • 2 Tbsps maple syrup
  • 2 Tbsps sodium-free soy sauce
  • 2 tsps dried basil
  • 1 Tbsp garlic powder
  • 1 tsp dried oregano
  • 3 Tbsps chili powder
  • 1 tsp sea salt
  • 2 tsps smoked paprika
  • 2 tsps cumin
  • 1/2 tsp black pepper
  • 1 Tbsp red pepper flakes

Instructions

  • To begin, in a large dutch pot over medium-high heat, add 1 Tbsp of extra virgin olive oil and sauté diced onions and bell peppers until tender and translucent, about 2-3 minutes. Next, add spices and seasonings and toss until fully coated, reducing the heat so that veggies don't burn.
  • Add 3 cups of vegetable broth (I prefer low-sodium + organic) and 1 cup of water and mix until ingredients are well incorporated. Bring to a boil by increasing heat and add quinoa, kidney beans, black beans, corn, tomato sauce, diced tomatoes, liquid smoke, soy sauce, lemon juice, and maple syrup. Cover and reduce heat entirely and let simmer for about 40 minutes, stirring occasionally to ensure that desired thickness is kept. Toward the last 10 minutes, add additional vegetable broth if needed or chili is too thick. Do the same for any spices that you feel need to be added as well.
  • Remove from heat and let it sit for about 15 minutes or so before serving. To serve, divide into individual bowls and top with avocado, non-dairy shredded cheese, chips, or fresh cilantro, red pepper flakes, if desired.
  • Like with many chili and soup recipes, serving with a side of homemade garlic bread is an awesome idea as well!
  • Bon Appetite!

Tips & Tricks

BEANS: For Kidney + Black Beans, if using canned beans, use the following:
  • 1 (15 oz.) can of black beans, drained + rinsed
  • 2 (15 oz.) cans of kidney beans, drained + rinsed
BEANS: When using dried beans, be sure to soak about 5-6 cups of black and/or kidney beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until beans are tender.
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place chili in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Homemade Spicy Mixed Beans Vegan Chili.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

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

Love this Recipe?