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An easy vegan mixed bean chili that’s full of flavor, easy to make, and is packed full of plant-based nutrients. It’s comforting, warming, and an ideal weeknight dinner or sharing plate.
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This flavor-packed Mexican-inspired mixed bean and chickpea chili is a hearty and comforting recipe that’s perfect to enjoy on those cooler winter days.
Using three different beans makes this a high-protein vegan chili that’s super easy to adapt based on personal taste preferences and goes well with almost any Mexican side dish such as cornbread or tortilla chips.
Apart from enjoying this easy black bean vegan chili recipe as a wholesome main meal, you could also use it as a filling for tortillas or to top off a large plate of nachos! The options are limitless!
What You’ll Need
- Canned kidney beans
- Canned black beans
- Canned chickpeas / garbanzo beans
(Feel free to replace the above cans with 3 cans of ‘mixed beans‘ if you prefer)
- Canned crushed tomato
- Chipotle sauce
- Red onions
- Rd bell peppers
- Carrots
- Garlic
- Jalapeno pepper
Plus the following spices:
- Chili flakes
- Dried oregano
- Smoked paprika
- Ground cumin
To serve you may like to use some of the following:
- Lime juice
- Sliced jalapenos
- Sliced avocado
- Vegan sour cream
- Shredded vegan cheese
- Fresh cilantro or parsley
- Tortilla chips
How to Make Mixed Bean Veggie Chili
Heat a dash of oil in a large pot. Add in your chopped carrot and sauté for a couple of minutes until lightly golden.
Add in your chopped onion and bell pepper and sauté until the onion is translucent and the peppers are tender.