There is nothing like a good vegan bean chili recipe on a cold day. It’s the perfect comfort meal that will satisfy you like no other!
This post was originally published on 2/24/2014
I love that this recipe can be customized with toppings everyone loves. Load it up with greens for added nutrition, or stick to traditional toppings like this vegan sour cream. There is no right way!
I love having those meals you can stock up on and save for a crazy day. This vegan chili is definitely on my go to list and perfect for the freezer! It’s easy to make in the crockpot or on the stove and is great paired with cornbread muffins!
How to Make Vegan Bean Chili
It’s so nice having multiple options for making this vegan chili depending on your schedule. I love the smell of dinner cooking in the crockpot all day, so I often turn to that. The flavor is also deeper and richer when it slowly cooks.
However if you are looking for something that can be wham bam and done, the stovetop is quick and easy!
The great thing about chili is that there are so many ways to enjoy it! You can even make it a vegan chili cheese dip or mix it with pasta like in this vegan chili mac. This recipe here is focused on the beans, and some hidden veggies. It’s wholesome and so flavorful!
I have a secret ingredient that gives this recipe a rich flavor and adds some healthy fat. It’s not something you would ever think of!
Ingredients
- Chickpeas
- Butternut squash
- Red onion
- Garlic
- White wine
- Veggie broth
- Crushed tomatoes
- Roasted almond butter
- Kidney Beans
- Black Beans
- Seasonings
Step by Step Instructions
- Sauté the veggies and put in the crockpot if using that method.
- Add in everything else (cooked beans go in at the end) including the secret ingredient and cook.
- Mash a little for texture and serve!
What to Serve with Chili
You can really add so many different toppings to chili! The best thing is mixing it up so you don’t get bored, especially if you have leftovers. Here are some of our favorites:
- Vegan sour cream
- Vegan cheese sauce
- Corn chips or these homemade tortilla chips
- Green onions
- Red onions
- Avocado
- Spicy cilantro cream sauce
- Hot sauce
- Creamy sriracha sauce
- Sliced jalapeños
- Pickled jalapeño slices
- Shredded cheese
- Cilantro
- Diced tomatoes
This chili can definitely be enough for a complete meal, but these sides go great with it as well:
- Loaded Baked Potato
- Cornbread muffins
- Lemon Kale Salad
- Caesar Salad
- Apple Cider Vinegar Coleslaw
- Mexican Street Corn Salad
- Broccoli Cauliflower Veggie Tots
- Baked Onion Rings
Preparation tips
- Soak the chickpeas overnight to ensure they come out tender enough.
- Swap out any of the types of beans for one another, but I highly suggest keeping the dried garbanzo beans for the best texture.
- You can leave out the butternut squash and substitute any winter squash or even carrot instead.
- The white wine can be swapped out for broth.
- Sunflower seed butter or tahini can replace the almond butter for a nut free version.
- Drain and rinse the beans before mixing in.
- I like serving this over a cup of spinach, the heat wilts the spinach and gives me added greens.
Storage tips
- Place in an airtight container in the refrigerator for up to 3-5 days.
- To freeze, pour the chili in a freezer-safe container and allow to cool. Then place a piece of plastic wrap right on the top of it, this will help form a barrier for less of a chance for ice crystals and freezer burn. Seal with a lid, label, and freeze for up to 3 months!
- When you are ready to eat it, allow it to defrost a bit then slowly heat it in the microwave or the stovetop until warm.
Leftover Ideas
I love to double this recipe and freeze it for later use, or eat it later that week in a different way! Here are some of my favorite ways to use it:
- Make chili cheese fries with my vegan cheese sauce
- Put it over homemade tortilla chips with my vegan nacho cheese sauce
- Serve it over a Baked Potato
- Use it as a dip
- Put in in a pan and cover it with vegan mashed potatoes to make a shepherd’s like pie
- Make a casserole with it and cornbread
- Use pizza dough to make chili pocket like calzones
- Serve it over rice
- Mix it with pasta
- Use it to make enchiladas, sub it for the filling in this vegan enchilada recipe
- Sub it for the filling in these greek stuffed tomatoes and peppers
Common Questions
Chili beans are basically a type of bean you use to make chili. You can find them dried, labeled as “chili beans” or canned. When canned they are usually red chili beans, pinto beans, black beans or sometimes even kidney or white beans in a chili sauce.
You can easily substitute almost any bean and also add whatever other beans you like. This is the awesome versatility of chili! Each type of bean has it’s own texture and flavor so using a variety of beans keeps your chili interesting!
Yes! If I am using canned beans, I drain and rinse them. If I am using dry, I soak them before I cook them in the chili.
More Vegan Comfort Food Recipes
These filling plant based recipes taste so good and the whole family loves them!
- Vegan Black Bean Soup
- Stuffed Cabbage Rolls
- Chickpea and Veggie Tikka Masala
- Vegan Broccoli Cheddar Soup
- Healthy Veggie Mac and Cheese
- Creamy Potato Soup
Vegan Bean Chili Recipe
Ingredients
- ¾ cup dried chickpeas , soaked overnight
- 2 cups cubed butternut squash (can substitute any winter squash or even carrots)
- 1 cup chopped red onion
- 4 cloves garlic , chopped
- ¼ cup white wine (or sub for broth)
- 5 cups veggie broth , low sodium if needed
- 15 ounces crushed tomatoes
- 2 tablespoons roasted almond butter (can sub sunflower seed butter or tahini for nut free)
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1/2 -1 teaspoon sea salt , adjust for preference
- 1 cup cooked kidney beans , drained and rinsed
- 1 cup cooked black beans , drained and rinsed
- ½ -1 teaspoon cayenne pepper or chipotle powder for spice , optional
Topping ideas:
- Avocado
- Corn chips
- Vegan sour cream
- Sliced green onions
- Cilantro
Instructions
- Saute the squash, onion, and garlic in white wine until the onion is soft and wine has reduced. About 2-3 minutes. Add to the crockpot if using the crockpot method.
- Add in the rest of the ingredients except the cooked beans.
- If using a crockpot, cook on high for 2 hours or on low for 4. When there is about 15-30 minutes left, add in the cooked beans.
- If using the stovetop cook for 25 minutes over medium heat. Add in the cooked beans and cook another 5-10 minutes.
- When done, mash a little to get a thicker texture and serve with toppings of choice!
Notes
- You can use any combination of beans you want, but I highly suggest keeping the dried garbanzo beans for the best texture. Just make sure the total amount of beans you use stays the same.
- I like serving this over a cup of spinach, the heat wilts the spinach and gives me added greens.
- See the post for more topping ideas.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah says
Too perfect! I made a double batch and had it with cornbread for dinner one night, then loaded it on a baked potato another. Will be making again!
Janel Barthe says
I am intrigued by the addition of almond butter…sounds fabulous. My question is what are crushed tomatoes? Tomato paste?
veggiesdontbite says
Thanks Janel! It really gives a richness to it! You can find crushed tomatoes at the store next to the other products. It is not tomato sauce or tomato paste, just more crushed than the chopped tomatoes but you can use chopped too!
Sandy Arnold says
I must have missed it. What is the secret ingredient?
veggiesdontbite says
Hi Sandy! I was seeing if anyone could figure it out by looking at the ingredients, but I guess it wasn’t that obvious. LOL! I just added a line at the beginning telling what it is!
Kristina says
Looks scrumptious! In the photos, it looks like you’re using an instant pot. If so, what’s the cook time? Thanks!
veggiesdontbite says
Hi Kristina! I am using it as a slow cooker. Mine is multi functional so I just used the slow cook option. But I bed you can easily make this using pressure cooking!
Jenny says
I love this recipe! I make it every single winter at least 3 or 4 times!!!
veggiesdontbite says
I’m so happy you like it Jenny!!