Vegan Chili With Butter Beans
This vegan chili recipe with butter beans and mushrooms is an easy dish that’s super flavourful at the same time! It is great for a cosy dinner that’s healthy and full of vegetables. Gluten-free and oil-free.
We’ve had a surprisingly warm couple of days here in the UK. Surprising, because I don’t remember the last time it got to above 15 degrees C in February. As is typical of British people, the moment the sun appeared, ‘shorts and t-shirt’ appeared to become a universal dress code.
And I’m certainly not complaining, because the arrival of spring always makes me excited. Of course, I’ve still had to spend a good number of hours in the library throughout these days, but whenever I found the opportunity to go outside it really did improve my mood!
I also did some recipe testing, which is always a fun creative outlet for me. One of the successful outcomes was this vegan chili with butter beans that I’m sharing today. I would recommend getting to the kitchen ASAP, because this can be a deal breaker in cold weather!
Vegan chili recipe with butter beans
I know that typically chili is made with either red kidney beans or black beans. Using butter beans, however, is a great way to switch it up and they definitely complement the flavour of the chili really well.
If you’re looking for a new comforting dinner idea that’s full of flavour, I would definitely recommend this vegan chili recipe. I know that chili can be difficult to perfect. Some don’t have the right texture, others taste of canned tomatoes. However, I promise that this one is completely different. It’s super rich, flavourful and basically melts in your mouth.
But despite the incredible flavour, it still uses ingredients that you likely have at the back of your pantry. It really does show that plant based cooking really is as easy or as complicated as you want it to be. It’s 100% possible to cook yummy vegan meals using just basic ingredients.
This is also a budget-friendly recipe, which means it’s great if you’re a student like myself, or want to cook for a large number of people. Besides, chili is always a fail-proof recipe. Regardless of their dietary requirements, everyone will enjoy this dish!
What’s to love about this vegan chili recipe?
- Packed full of flavour.
- High in protein.
- Easy and beginner-friendly.
- Great for sharing.
- Great for meal prep too.
What to add to a vegan chili recipe
The great thing about chili is that it’s a really versatile recipe. For instance, you can use any other bean variety in place of the butter beans. You can also add other vegetables, such as zucchini, aubergine, celery and leafy greens like spinach and kale. Serve it with rice or noodles of your choice, or even by itself.
Also, let’s quickly discuss toppings. I keep mine pretty simple, with avocado, cilantro and sometimes a dollop of vegan soured cream. You can also serve with with nachos or my gluten-free and oil-free vegan cornbread on the side.
What chocolate should I use for vegan chili?
You’ll notice that the recipe calls for dark chocolate. Don’t worry, because the chili doesn’t taste chocolatey at all, it just helps bring out and enrich the other flavours. I would recommend using high-quality dark chocolate with at least 70% cocoa solids. Or you can also use around 1 tbsp cacao powder instead of it.
How to make this vegan chili recipe with butter beans
First, add the onion and the garlic granules to a non-stick saucepan and cook for 2-3 minutes, until translucent. Then, add the bell pepper, mushrooms and tomato paste, and cook for around 5 minutes more.
Add the cumin, paprika, turmeric, tamari, apple cider vinegar, vegetable broth and chopped canned tomatoes. Simmer on a low-medium heat, stirring occasionally, for around 25 minutes. Add more vegetable broth or water if needed.
Add the butter beans and nutritional yeast and simmer for around 10 minutes more.
At the last minute, stir in the dark chocolate (or cacao powder if you are using that). Serve immediately with rice or noodles, coriander and avocado.
Other comforting vegan dinners
Let me know in the comments – what recipes would you like to see more of on my blog during spring? If you give this vegan chili recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Get the Recipe: Vegan Chili With White Beans
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 large green bell pepper, chopped
- 5 oz mushrooms, chopped
- 2 tbsp tomato paste
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tbsp apple cider vinegar
- 2 tbsp tamari
- 1/2 cup vegetable broth
- 1 can canned tomatoes, Around 14 oz/400 g
- 1 can butter beans, (drained and rinsed) around 8.5 oz/240 g
- 1 tbsp nutritional yeast
- 1 oz dark chocolate
- rice or noodles of choice, to serve
- coriander, to serve
- avocado, to serve
- Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until translucent. Then, add the green bell pepper, mushrooms and tomato paste, and cook for around 5 minutes more.
- Add the cumin, paprika, turmeric, apple cider vinegar, tamari, vegetable broth and chopped canned tomatoes. Simmer on a low-medium heat, stirring occasionally, for around 25 minutes. Add more vegetable broth or water if needed.
- Add the butter beans and nutritional yeast and simmer for around 10 minutes more.
- At the last minute, stir in the dark chocolate. Serve immediately with rice or noodles, coriander and avocado.