PLANT-BASED CHILLI
Plant-based chilli is the ultimate comfort food made simple and nourishing in a single serving. This hearty vegan version combines black beans, kidney beans, chopped tomatoes and vibrant bell peppers with aromatic cumin for bold flavour and warmth. Ideal for solo meals, it’s protein-packed and rich in fibre, making it satisfying and energising. Simmered gently with olive oil, the ingredients meld into a rich and rustic bowl of chilli that’s perfect for chilly days or quick weeknight dinners. You can enjoy it as it is, serve it over rice or a baked potato or even spoon onto nachos for a flavourful twist. With no need for lengthy cooking or complicated techniques, this dish is easy to prepare and wonderfully customisable. It’s a filling, fuss-free way to enjoy a plant-powered twist on a classic comfort meal.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Winter, Fall, Super Bowl, Potluck, Tailgating, Poker / Game Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Low Fat, Quick & Easy, Low/No Sugar, Healthy, Wheat / Gluten-Free
DISH TYPE
Chilli
INGREDIENTS
There are the following ingredients for Plant-Based Chilli:
- ¼ cup black beans
- ¼ cup kidney beans
- ¼ cup chopped tomatoes
- ¼ cup diced bell pepper
- 1 tsp olive oil
- 1 tsp cumin
FULL NUTRITIONAL INFORMATION
- Calories: 382.6 kcal
- Fat: 6.2 g
- Saturated Fat: 0.9 g
- Carbohydrate: 62.5 g
- Sugar: 4.6 g
- Sodium: 20.4 mg
- Fiber: 20.4 g
- Protein: 22.4 g
- Calcium: 151.4 mg
- Iron: 7.9 mg
- Potassium: 1570.9 mg
PREPARATION
These steps are followed for the preparation of Plant-Based Chilli:
- Heat Oil: In a small saucepan, heat the olive oil over medium heat.
- Add Vegetables: Add diced bell pepper and sauté for 2 to 3 minutes until softened.
- Add Beans And Tomatoes: Stir in the black beans, kidney beans and chopped tomatoes.
- Season: Sprinkle in the cumin and mix well to combine.
- Simmer: Reduce heat to low and let the mixture simmer uncovered for 10 to 12 minutes, stirring occasionally.
- Serve: Once thickened and flavours are melded, transfer to a bowl and serve warm. Garnish with fresh coriander, lime or avocado if desired.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Use Canned Beans: Rinse and drain canned beans to save time and reduce sodium.
- Thicker Chilli: Simmer for a few extra minutes uncovered to evaporate excess liquid.
- Batch Tip: Make a double or triple batch and portion for meal prep or freezing.
- Flavour Boost: Add garlic, onion, or chilli powder for extra depth and spice.
VARIATIONS
- Add Grains: Stir in cooked quinoa or brown rice for added bulk and texture.
- Spicy Option: Add jalapeños or a pinch of cayenne pepper for heat.
- Smoky Touch: Stir in a drop of liquid smoke or smoked paprika for a BBQ-style twist.
- Cheesy Chilli: Top with a spoonful of vegan cheese or a dollop of vegan yoghurt for creaminess.
PREPPING AND STORAGE
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezer: Freeze cooled chilli in a sealed container for up to 1 month. Defrost overnight in the fridge before reheating.
- Meal Prep: Portion the chilli into jars or containers with lids for grab-and-go lunches or easy dinners.