SPICY VEGAN CHILLI WITH BEANS AND TOMATO BASE
This Spicy Vegan Chilli With Beans and Tomato Base is a bold, hearty and protein-packed dish that will satisfy your comfort food cravings while keeping your meal nutritious and plant-based. This dish features a delicious combination of kidney beans, black beans and diced tomatoes. This one-bowl wonder is seasoned with smoky cumin, chilli powder and garlic for an irresistible depth of flavour. It is perfect for lunch or dinner and this chilli is an excellent source of fibre, plant-based protein and essential vitamins. It’s easy to prepare in one pot, making it a fantastic option for busy days. Whether enjoyed on its own, over rice or with a side of warm cornbread, this Spicy Vegan Chilli With Beans And Tomato Base is both comforting and filling. You can also batch-cook and store it for meal preparation, making it a go-to for quick and healthy meals throughout the week.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mexican, Southwestern, American
PREPARATION/TECHNIQUES
Stir-Fry
OCCASION/HOLIDAY
Casual Dinner, Family Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten-Free, Dairy-Free, Low-Fat
DISH TYPE
Soup / Stew, Chilli
INGREDIENTS
These are the following ingredients for Spicy Vegan Chilli With Beans and Tomato Base:
- 43 grams | 1.52 ounces | ¼ cup kidney beans
- 43 grams | 1.52 ounces | ¼ cup black beans
- 120 grams | 4.23 ounces | ½ cup diced tomatoes
- 2 grams | 0.07 ounces | ½ teaspoon cumin
- 5 grams | 0.05 ounces | ½ teaspoon chilli powder
- 5 grams | 0.09 ounces | ½ teaspoon garlic, minced
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 5 grams | 0.02 ounces | ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 115 kilocalories
- Protein: 7.9 grams
- Fats: 0.6 grams
- Carbohydrates: 20.6 grams
- Fibre: 6.5 grams
- Sugar: 0.5 grams
- Sodium: 610 milligrams
PREPARATION
These steps are followed for the preparation of Spicy Vegan Chilli With Beans And Tomato Base:
- Heat The Oil: In a small saucepan, heat the olive oil over a medium flame.
- Sauté The Garlic: Add the minced garlic and cook for about 30 seconds until fragrant.
- Add The Spices: Stir in the cumin, chilli powder and salt, allowing them to toast slightly for extra flavour.
- Mix In The Beans: Add the kidney beans and black beans, stirring well to coat them in the spices.
- Add The Tomatoes: Pour in the diced tomatoes and stir to combine.
- Simmer The Chilli: Reduce the flame to low and let the chilli simmer for 10 to 12 minutes, allowing the flavours to meld together.
- Adjust Seasoning: Taste and adjust seasoning if needed, adding more spice for extra heat.
- Serve Hot: Enjoy on its own, with rice or topped with avocado and fresh cilantro.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some ingredients for Spicy Vegan Chilli With Beans and Tomato Base:
- Extra Spice: Add more chilli powder or a pinch of cayenne if you love heat.
- Thicker Chilli: Mash some of the beans with a fork for a creamier texture.
- Protein Boost: Stir in cooked quinoa or lentils for additional protein and texture.
- More Depth: A dash of smoked paprika or chipotle powder enhances the smokiness.
- Toppings: Garnish with fresh coriander, avocado or a squeeze of lime juice for added freshness.
VARIATIONS
- Chunky Vegetable Chilli: Add diced bell peppers, carrots or zucchini for a healthier dish.
- Creamy Chilli: Stir in a tablespoon of coconut milk for a subtle richness.
- Mexican-Style Chilli: Add a handful of corn and a touch of lime juice for a Tex-Mex twist.
- High-Protein Chilli: Toss in cooked tofu crumbles or tempeh for additional plant-based protein.
PREPPING AND STORAGE
- Refrigeration: Store leftover Spicy Vegan Chilli With Beans And Tomato Base in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stove over medium heat or microwave for 1 to 2 minutes, adding a splash of water if needed.
