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Homemade Spicy Mixed Beans Vegan Chili
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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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course, Soup
Keyword: beans, chili, classic, dairy-free, dinner, easy, food, healthy, homemade, plant-based, soup, vegan, veggies
Servings: 6 servings
Calories: 679kcal
Author: Shanika

Ingredients

  • 1 red onion, diced
  • 2 bell peppers, chopped
  • 1 ¼ 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 tablespoon extra virgin olive oil
  • 3 cups vegetable broth
  • 1 cup fresh water

Spices + Condiments:

  • 1 tablespoon lemon juice
  • ½ teaspoon liquid smoke
  • 2 Tbsps maple syrup
  • 2 Tbsps sodium-free soy sauce
  • 2 tsps dried basil
  • 1 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 3 Tbsps chili powder
  • 1 teaspoon sea salt
  • 2 tsps smoked paprika
  • 2 tsps cumin
  • ½ teaspoon black pepper
  • 1 tablespoon red pepper flakes

Instructions

  • To begin, in a large dutch pot over medium-high heat, add 1 tablespoon 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!

Notes

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.

Nutrition

Calories: 679kcal | Carbohydrates: 122g | Protein: 38g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 815mg | Potassium: 2446mg | Fiber: 28g | Sugar: 11g | Vitamin A: 3250IU | Vitamin C: 62mg | Calcium: 203mg | Iron: 12mg