Craving a warm, comforting meal but short on time? This Quick Bean Chili is your answer! Packed with protein-rich beans and aromatic spices, this chili comes together in a flash while delivering deep, satisfying flavors. Perfect for busy weeknights or when you need a quick crowd-pleaser, this vegan chili proves that delicious, nutritious meals don't have to be time-consuming.
This Quick Bean Chili is a testament to how delicious and satisfying plant-based cooking can be, even when you're short on time. The variety of beans provides a rich texture and a good dose of plant-based protein and fiber, all by just opening some cans. The combination of cumin and chili powder gives the dish a classic chili flavor profile that will warm you from the inside out without a lot of time or effort.
This recipe is versatile, feel free to use it as a base and make it your own. Adjust the spice level to your liking or add in some frozen corn or chopped bell peppers or carrots for extra vegetables. The chili is delicious on its own, but it also makes a great topping for baked potatoes or nachos. And don't forget the cornbread to make the perfect meal! This recipe is proof that eating well doesn't have to be time-consuming or complicated.
So, grab a spoon and dig into this hearty, flavorful chili. It's a delicious way to nourish your body and satisfy your taste buds, all while keeping your time and mess in the kitchen to a minimum. Enjoy!
What you will need
- olive or avocado oil
- medium onion
- red bell pepper
- garlic cloves
- ground cumin
- chili powder
- diced tomatoes
- black beans
- kidney beans
- cannellini beans
- pinto beans
- salt and pepper
- vegetable stock
How to make this Hearty Quick Bean Chili
Prepare the base: In a large soup pot, heat the oil over medium heat.
Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic, cumin, and chili powder. Cook for another 60 seconds, stirring constantly to prevent burning.
Add remaining ingredients: Pour in the diced tomatoes, all four types of drained beans, and vegetable stock. Stir well to combine all ingredients.
Cook the chili: Bring the mixture to a boil. Once boiling, cover the pot and reduce heat to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
Season and serve: After 10 minutes, taste the chili and adjust seasoning with salt and pepper as needed. Serve hot, ideally with cornbread and a sprinkle of vegan cheese on top.
Tips and Variations
- For a thicker chili, mash some of the beans before adding them to the pot.
- Add a diced bell pepper or jalapeño with the onions for extra vegetables and heat.
- Experiment with different bean combinations based on what you have in your pantry.
- Top with avocado slices, fresh cilantro, or a dollop of vegan sour cream for extra flavor.
- For a smoky flavor, add a teaspoon of smoked paprika or a dash of liquid smoke along with the other spices.
- This chili freezes well, making it perfect for meal prep. Double the recipe and portion into containers and freeze for up to 3 months.
- For a veggie boost add carrots or zucchini to the diced onions for a nutrient boost.
- For an umami punch add a tablespoon of tomato paste or soy sauce to enhance the savory flavors.
Hearty Quick Bean Chili: A Speedy Plant-Based Comfort Meal
Ingredients
- 1 Tbsp olive or avocado oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 2 tsp ground cumin
- 2 teaspoon chili powder
- 1 28 oz can diced tomatoes
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can cannellini beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- salt and pepper to taste
- 3 cups vegetable stock
Instructions
Prepare the base
- In a large soup pot, heat the oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic, cumin, and chili powder and cook another 60 seconds, stirring constantly to prevent burning.
Add remaining ingredients
- Pour in diced tomatoes with juice, all of the beans, and vegetable stock. Stir to combine.
Cook the chili
- Bring the mixture to a boil.
- Once boiling, cover the pot and reduce heat to low. Allow to simmer for 10 minutes.
Season and serve
- After 10 minutes, taste the chili and adjust seasonings according to taste.
- If soup is too thin allow to simmer without the lid a bit longer, and if it is too thick add more vegetable stock.
- Add hot, ideally with cornbread and a sprinkle of vegan cheese on top.
Notes
- For a thicker chili, mash some of the beans before adding them to the pot.
- Add a diced bell pepper or jalapeño with the onions for extra vegetables and heat.
- Experiment with different bean combinations based on what you have in your pantry.
- Top with avocado slices, fresh cilantro, or a dollop of vegan sour cream for extra flavor.
- For a smoky flavor, add a teaspoon of smoked paprika or a dash of liquid smoke along with the other spices.
- This chili freezes well, making it perfect for meal prep. Double the recipe and portion into containers and freeze for up to 3 months.
- For a veggie boost add carrots or zucchini to the diced onions for a nutrient boost.
- For an umami punch add a tablespoon of tomato paste or soy sauce to enhance the savory flavors.
