tex_mexEasyveganvegetariangluten freedairy free

Vegan Chili

Name: Vegan Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 0.75 cup kidney beans (dried, soaked overnight); 0.75 cup black beans (dried, soaked overnight); 2 tbsp olive oil; 2 pcs onion (medium, chopped); 1 pcs bell pepper (large, chopped); 4 pcs garlic (cloves, minced); 2 pcs jalapeño (seeded and minced); 3 pcs tomato (medium, diced); 1 tsp cumin powder; 0.5 tsp smoked paprika; 1 pinch red chili powder; 0.5 tsp oregano (dried); 0.5 tsp salt; 1 pinch black pepper; 1.5 cup water; 1 tbsp lime juice (freshly squeezed); 2 tbsp cilantro (chopped, for garnish); 1 pcs avocado (diced, for garnish)

RATING

4.5/5(98)

TASTE SCORE

9/10

A hearty, smoky bean chili packed with vegetables and bold spices. This one-pot wonder simmers into a thick, rich stew that rivals any meat-based classic. Perfect for meal prep, game day, or a cozy weeknight dinner.

PREP

15m

COOK

40m

SERVES

1 CUP

340 cal

SERVINGS

METHOD · 6 STEPS

pressure cook · ~30 min
Cook the soaked beans.
1.Drain the soaked kidney beans and black beans.
2.Add them to a pressure cooker with 2 cups of water.
3.Pressure cook on high heat until the first whistle, then lower the heat and cook for another 20 minutes.
4.Turn off the heat and let the pressure release naturally.
saute · ~7 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat until shimmering.
2.Add chopped onions and cook until softened and translucent (5-6 min).
3.Stir in minced garlic and jalapeño; sauté until fragrant (1 min).
TIPDon't let the garlic burn — it turns bitter easily.
saute · ~8 min
Add peppers and tomatoes.
1.Add the chopped bell pepper and diced tomatoes to the pot.
2.Cook for 7-8 minutes, stirring occasionally, until the vegetables have softened and the tomatoes start to break down.
TIPAim for a jammy consistency in the tomatoes before moving on — it deepens the flavor.
saute · ~1 min
Bloom the spices.
1.Lower the heat to low.
2.Add cumin powder, smoked paprika, red chili powder, oregano, salt, and black pepper.
3.Stir constantly for 45-60 seconds until the spices are fragrant and well coated.
TIPBlooming spices in oil wakes up their flavor. Keep the heat low to avoid scorching.
simmer · ~30 min
Simmer the chili.
1.Add the cooked beans and 1.5 cups of fresh water to the pot.
2.Stir to combine everything and bring the chili to a boil.
3.Reduce the heat to low, cover with a lid, and let it simmer gently for 25-30 minutes.
4.Stir occasionally to prevent sticking. The chili should become thick and rich.
TIPIf your chili gets too thick, add a splash of water to loosen it. If it's too thin, simmer a few minutes longer uncovered.
assemble · ~1 min
Finish and garnish.
1.Turn off the heat and stir in the fresh lime juice.
2.Ladle the chili into bowls.
3.Top generously with diced avocado and fresh cilantro.
TIPServing with tortilla chips or crusty bread on the side makes it a full meal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the dried beans overnight to ensure even cooking and a creamier texture in the chili.
2
Bloom the spices in oil on low heat for 45-60 seconds to unlock their full smoky, earthy aroma without burning.
3
For a thicker chili, simmer uncovered for the last 5-10 minutes to allow excess liquid to evaporate.
4
Add a splash of water or vegetable broth if the chili becomes too thick during the long simmer.
5
Let the chili rest off the heat for 5 minutes before serving to allow flavors to meld together.
6
Make a double batch and freeze leftovers in airtight containers for up to 3 months—it tastes even better the next day.

RECIPE VARIATIONS