Easy Mixed Bean Chilli with Roasted Red Peppers

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This healthy vegan bean chilli is made from a mixture of kidney and black beans for an easy and filling Mexican style dinner. Serve with rice, in wraps or on nachos!

Is there anything better than a veggie chilli?

Overhead shot of a cream pot of bean chilli on a marble background

Side on shot of bean chilli in a white bowl on a marble surface

There’s something so comforting about a big bowl of spicy chilli but I like to keep it veggie as much as possible during the week so I need to find vegetarian versions of my favourite foods.

I love my veggie chilli made with lentils and sweet potato but I wanted to try another version made with beans instead since they’re my favourite part of a meaty chilli.

It turned out so well with a rich spicy sauce and bags of flavour thanks to the addition of roasted red peppers. I served ours in wraps but it would be equally good with rice or on nachos.

Overhead shot of bean chilli in a white pot with herbs and a checked cloth

Close up of bean chilli in a white bowl with lime and coriander

Why we love this bean chilli:

  • It’s so healthy thanks to all the fibre filled beans which makes it such a great family dinner
  • It’s vegan which makes it a meal that everyone can enjoy
  • It’s gluten free and dairy free so it’s great for people with dietary restrictions
  • It’s super versatile and can be served in so many different ways which makes it perfect for meal prep

Close up of bean chilli in a white pot with chopped herbs

Overhead shot of a white bowl of bean chilli with sour cream and lime

Bean Chilli Ingredients:

  • Olive Oil
  • Onion
  • Spices: Garlic, chilli powder, smoked paprika, dried oregano and chipotle paste all go into this chilli to make it amazingly flavourful
  • Roasted Red Peppers: Jarred or you can roast your own
  • Chopped Tomatoes
  • Sugar
  • Beans: I used kidney beans and black beans but you could use any beans you like

Overhead shot of bean chilli with coriander on a checked cloth

Close up of bean chilli in a white bowl with sour cream and lime and coriander

Bean Chilli Instructions:

  1. Fry the onion and garlic: Heat the olive oil in a large pot and fry the onion and garlic until softened.
  2. Add the peppers and spices: Add the chopped peppers and the spices then pour in the chopped tomatoes, chipotle paste and sugar.
  3. Simmer: Add the beans and simmer for 20 minutes until thickened.

Equipment you need to make this recipe…

Close up of bean chilli in a white pot with chopped herbs and a wooden spoon

Expert tips for making bean chilli:

  • Use whatever beans you like in this chilli. I really love kidney beans in a chilli but pinto or cannellini would also work
  • If you like it spicy then add another spoonful of chilli powder or if you want it mild then reduce it
  • If you want to add more vegetables to this chilli then feel free, spinach stirred through before serving would be awesome
  • If you’re not keeping it vegan then make sure to add a scoop of sour cream to this chilli when you serve it 

Want more? Try these other vegetarian recipes!

Overhead shot of bean chilli in a white pot with herbs and a checked cloth

Easy Mixed Bean Chilli with Roasted Red Peppers

This healthy vegan bean chilli is made from a mixture of kidney and black beans for an easy and filling Mexican style dinner. Serve with rice, in wraps or on nachos!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 486kcal
Author: Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion chopped
  • 3 cloves Garlic crushed
  • 1 200g jar Roasted Red Peppers chopped
  • 1 tbsp Chilli Powder
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 2 400g tins Chopped Tomatoes
  • 1 tbsp Chipotle Paste
  • 1 tbsp Sugar
  • 1 400g tin Kidney Beans drained and rinsed
  • 2 400g tins Black Beans drained and rinsed
  • Fresh Coriander chopped to serve
  • Sour Cream to serve

Instructions

  • Heat the olive oil in a large pot. Add the onion and fry for 5 minutes until softened then add the garlic and cook for another 2 minutes.
  • Add the roasted red peppers and all the spices and cook for another couple of minutes until the spices are fragrant. Add the chopped tomatoes, chipotle paste and sugar and bring to a simmer.
  • Add the beans to the sauce and simmer for 20 minutes until the sauce has thickened. Serve with sour cream and fresh coriander.
Nutrition Facts
Easy Mixed Bean Chilli with Roasted Red Peppers
Amount Per Serving
Calories 486 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 909mg 38%
Potassium 1502mg 43%
Total Carbohydrates 85g 28%
Dietary Fiber 28g 112%
Sugars 7g
Protein 29g 58%
Vitamin A 37.5%
Vitamin C 44.5%
Calcium 15.8%
Iron 52.3%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Adrianne
    31/05/2019 at 10:10 AM


    This Bean Chilli looks hearty and delicious and I am sure it would taste great too! I like the idea of a bowl of this with a big spoon on a cold night. Thanks for sharing!

  • Reply
    Alina | Cooking Journey Blog
    31/05/2019 at 10:13 AM


    This looks like a filling and flavorful dish for meatless Monday!

  • Reply
    Heidy L. McCallum
    31/05/2019 at 10:45 AM


    I have been making this about every other week or so since you posted this recipe and our family loves it so much. I just wanted to come back and tell you that. I’m so sad our weather has changed here in Florida because I will be missing eating thish until it cools down. However, I will be busy trying some of your newer recipes this season! I am totally excited to try a few of them.

  • Reply
    Danielle Wolter
    31/05/2019 at 10:47 AM


    this sounds delicious amy! i love the 2 different kinds of beans and the flavors sound incredible (especially the chipotle paste)!

  • Reply
    Claudia Lamascolo
    31/05/2019 at 11:09 AM


    I just love a rich thick chili like this looks, I bet it didnt last long. Everyone would go nuts of this and perfect leftovers on top of tortilla chips!

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