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    Hungry Healthy Happy » Recipes » Vegan

    Bean Chilli

    Published: Feb 21, 2018 · Modified: Sep 7, 2021 by Dannii · This post may contain affiliate links · 54 Comments

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    Jump to Recipe
    Diet: Gluten Free / Vegan
    Bean Chilli title picture
    Bean Chilli with a text title overlay.

    A hearty and delicious chilli doesn’t have to have meat in it and this Bean Chilli with Avocado Salsa will hit the spot this on a cold day. This one pot wonder is protein packed, low in fat, high in flavour and easy to adapt with other ingredients you might have that need using up. Easy to freeze too, which makes it perfect for batch cooking.

    Two bowls of Bean Chilli with tortilla chips and salsa.

    This dish is super cheap to make (with a few optional add-ins if you aren’t on such a tight budget) and vegan as well, making it perfect if you are trying to reduce your food shopping bill, and also eat more meat free meals. You could easily add some cheese and/or meat to it if you didn't want it to be vegan.

    This is a cupboard staple meal, and using canned or dried beans makes it ideal for when money is a bit tight. If you are looking for other ways to use beans, why not try our Chipotle Bean Stew, Mexican Beans on Toast, or Spanish Bean Stew.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • Step by step
    • Health benefits of beans
    • Variations
    • What to serve it with
    • Frequently asked questions
    • Extra tips
    • More vegan recipes
    • Recipe
    • Feedback

    Why you will love it

    • Healthy and hearty - It doesn't get much more comforting than a big bowl of beans. A low in fat, but high in protein dish that will keep you full.
    • Budget friendly - We love bean based meals for a budget friendly dish. Beans help to bulk it out and keep it filling, without any expensive ingredients. You can use whatever beans you have too.
    • Freezable - This bean chilli freezes and defrosts really well, making it perfect for bulk cooking. We try to keep a big batch of this in the freezer to add to jacket potatoes for an easy filling meal.
    • Easy to adapt - Use this bean chilli as a base and then adapt it to suit your own tastes or to add whatever vegetables you have that need using up. We have added some of our favourite variations below.

    Ingredients needed

    • Onion - This is the base of the chilli. We added a small brown onion, however you could swap it for diced shallots which would add some sweetness. You could save time by using frozen onions.
    • Carrot - This not only adds some colour, but crunch as well. Make sure you finely dice the carrots, so that they cook at the same rate as the other ingredients. You could swap these for diced bell peppers if you prefer.
    • Celery - This also adds some chunky texture and a unique salty flavour. You can leave if out if you aren't a fan of celery.
    • Mushrooms - Beans are great for a vegan dish, but we love mushrooms too because of their meaty texture. We like to add a selection of mushrooms like shiitake and chestnut, as they have such different textures.
    • Garlic - Save some time and use frozen chopped garlic.
    • Canned beans - The star of the dish. We used black beans, cannellini beans and haricot beans, however you could use butter beans, chickpeas or another canned bean if you prefer.
    • Canned tomatoes - This is what makes up the base of the sauce. Try to use the best quality tinned tomatoes you can, as the inexpensive ones tend to be really watery and you use up with a watery sauce, rather than a rich one. We love Mutti crushed tomatoes.
    • Lime - A squeeze of lime juice adds some lovely freshness to the chilli and some is added to the avocado salsa too.
    • Coriander - This also freshens up the whole dish. I know not everyone is a fan, so this can be left out if you prefer.
    • Cumin and paprika - These add plenty of flavour to the bean chilli. Make sure that the spices are in date, otherwise they won't have any flavour.
    • Chipotle paste - This is what adds the heat and plenty of smokiness. This is quite a spicy chilli, so use less chipotle paste if you don't like really spicy food and you can always add more at the end if you like.
    • Tomato - This is the base of the salsa. Make sure that the tomatoes are nice and ripe, otherwise they won't have any flavour to them.
    • Avocado - This is mixed with the tomatoes to make a creamy salsa. Make sure the avocados are ripe, otherwise they will be hard and tasteless.
    • Spring onion - We use this instead of red onion in our salsa as we prefer the flavour.
    • Jalapeno - This adds a kick of heat to the salsa. Add more or less to suit your own tastes.

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Heat the oil over a medium heat and cook the onion, carrot, mushroom, celery and garlic. Cook until softened - about 5 minutes.

    Two: Add the rest of the ingredients for the chilli, mash down the tomatoes with a wooden spoon, mix well and simmer for 30 minutes.

    Three: Meanwhile, make the avocado salsa by mixing together the ingredients in a bowl and let the flavours come together until the chilli is ready

    Four: Serve it all up with some rice and tortilla chips.

    A bowl of vegetarian chilli next to a small dish of salsa.

    Health benefits of beans

    Whilst they might not be the first things you think of when you think of nutrient dense ingredients, beans have lots of great health benefits. They are a great source of protein, and much cheaper than other protein sources like chicken, beef or fish, which makes this a budget friendly protein packed meal.

    They are also loaded with with fibre, folate and potassium (which can help lower blood pressure), as well as helping to lower "bad" cholesterol. The magnesium in black beans also plays an important role in protecting your bones.

    You can use any beans you like, or use a mix like I did. I used black beans, cannellini beans and haricot beans - but any would work. I like making recipes where you don't have to go out and buy new ingredients, just use whatever beans you already have, or whatever ones are on offer. 

    Variations

    This is such an easy recipe to adapt. Use the bean chilli as a base and then add lots of extra vegetables to bulk it out and make it go further. Here are some of our favourite ways to adapt it:

    • Bell peppers - These help to add some crunch to the chilli, and you can use any colour peppers. You could also use frozen ones.
    • Spinach - This is an easy way to give a green veggie boost to the bean chilli. You could use kale instead, or even a mixture of the two.
    • Sweet potatoes - If you didn't want to serve this bean chilli with anything and wanted to make the chilli itself a whole meal, then why not add some small cubed sweet potato. It makes it extra hearty. You could even use butternut squash or a mixture of the two.
    • Leek - The onion can be swapped for leek that has loads of extra flavour.
    • Cauliflower - Not only does this add some extra nutrients, but it adds some chunkiness and extra creaminess to it too.
    • Meat - This is  delicious meat free meal, however if you wanted to add some meat to it then you could either fry up some chorizo, or stir through some shredded leftover cooked chicken before serving.
    • Cheese - Why not top this chilli with some crumbled feta or even some grated mature cheddar. You could use a vegan alternative to keep it vegan too.

    What to serve it with

    Chilli and rice is the obvious combination and we love serving it with our Lime and Cilantro Rice. But this chilli is great with so many other things. Try it on top of a baked potato or a hot dog to make a chilli dog. If you want to stick with a traditional chilli and rice combo, then why not add our Easy Homemade Flatbread or some simple tortilla chips to dip in?

    We always make sure that we have some leftover for the next day, as it makes an epic nacho topping. Also, stir some into Mac and Cheese. AMAZING! Or make a spicy lasagna with it. See, SO many uses.

    Bean Chilli and rice in a bowl.

    Frequently asked questions

    How to store bean chilli

    Leftovers store well in an air tight container in the fridge for up to 3 days. Be aware that the chilli flavour gets strong as time goes on and it is spicier when reheated.

    Can you freeze bean chilli?

    Yes, this freezes really well. Let it full cool and then portion it out in to freezer containers and it will keep in the freezer for up to 3 months.

    How to reheat bean chilli

    Make sure the chilli is fully defrosted and then heat it through in a pan. Make sure it is piping hot before serving.

    Is bean chilli gluten free?

    Yes, this is a gluten free recipe. Just make sure there is no cross contamination and that the sides you are serving it with are gluten free too.

    Can I use dried beans?

    Yes, you can use dried beans you make this chilli. You would need to soak them first and then cook them according to instructions and then add them to the dish as in this recipe.

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    Extra tips

    • Rinse the beans from the can before adding them to the pan.
    • Leftovers are delicious served on a jacket potato or nachos.
    • Feel free to adjust the spiciness by using more or less chipotle paste.
    • You can use any beans you like or just one kind. We like using a mixture for a mixture of texture and taste.
    • For an extra rich flavour, add a little grated dark chocolate to the mixture. Bean chilli with chocolate is delicious!
    • This tends to thicken as it sits, so you might been to add a little stock to thin it out before serving if you prefer a thinner chilli.

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    If you’ve tried this mixed bean chilli, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Bean Chilli on a bed of rice topped with salsa and avocado.

    Bean Chilli

    By: Dannii
    A hearty and delicious chilli doesn’t have to have meat in it and this Bean Chilli with Avocado Salsa will hit the spot this National Chilli Day.
    A circular logo saying GF.
    Gluten Free
    An illustration of a v-shaped plant in a pot.
    Vegan
    5 from 41 votes
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Mexican
    Prep: 10 mins
    Cook: 35 mins
    Total: 45 mins
    Servings: 6 people
    Calories: 300kcal
    Allergens:
    An illustration of a bunch of celery.
    Celery
    Prevent your screen from going dark

    Ingredients

    Chilli

    • 1 tablespoon Olive oil
    • 1 Red onion - diced
    • 1 Carrot - peeled and diced
    • 6 Mushrooms - diced
    • 1 rib Celery - diced
    • 4 Garlic clove - crushed
    • 1.2 kg (6.75 cups) Canned beans - drained (we used black beans, cannellini beans and haricot beans)
    • 800 g (1.75 lb) plum tomatoes - canned
    • 1 Lime - (juice only)
    • 4 tablespoon Fresh coriander (cilantro) - chopped
    • 2 tablespoon Chipotle paste
    • 1 teaspoon Ground cumin
    • 1 teaspoon Paprika
    • 1 pinch Sea salt and black pepper

    Avocado Salsa

    • 1 Avocado - diced
    • 2 Tomatoes - diced
    • 4 Spring onion (Scallion) - sliced
    • 2 Jalapeños - sliced
    • 1 Lime - (juice only)
    • 1 pinch Sea salt and black pepper

    Instructions

    • Heat 1 tablespoon Olive oil over a medium heat and cook 1 Red onion, 1 Carrot, 6 Mushrooms, 1 rib Celery and 4 Garlic clove. Cook until softened - about 5 minutes.
    • Add 1.2 kg Canned beans, 800 g plum tomatoes, juice of 1 Lime, 4 tablespoon Fresh coriander (cilantro), 2 tablespoon Chipotle paste, 1 teaspoon Ground cumin, 1 teaspoon Paprika and 1 pinch Sea salt and black pepper. Mash down the tomatoes with a wooden spoon, mix well and simmer for 30 minutes.
    • Meanwhile, make the avocado salsa by mixing together 1 Avocado, 2 Tomatoes4 Spring onion (Scallion), 2 Jalapeños1 Lime and 1 pinch Sea salt and black pepper in a bowl and let the flavours come together until the chilli is ready
    • Serve it all up with some rice and tortilla chips.

    Notes

    • Leftovers are delicious served on a jacket potato or nachos.
    • Feel free to adjust the spiciness by using more or less chipotle paste.
    • You can use any beans you like or just one kind. We like using a mixture for a variety of texture and taste.

    Nutritional Information

    Serving: 1Portion | Calories: 300kcal | Carbohydrates: 47g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 1315mg | Fiber: 16g | Sugar: 11g | Vitamin A: 3565IU | Vitamin C: 45.5mg | Calcium: 110mg | Iron: 3.9mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Claire | Sprinkles and Sprouts

      March 03, 2018 at 11:22 pm

      5 stars
      I didn't know it was national chilli day!!!! I will have to mark that for next year!!!

      Your chilli looks delicious, i love the salsa topping! Avocado just works so well with anything spicy!

      And vegan!! Wozza!

      Reply
    2. Bintu | Recipes From A Pantry

      March 02, 2018 at 12:04 pm

      5 stars
      This looks delicious and the perfect family meal for this weather - that avocado salsa sounds amazing!

      Reply
    3. Jill

      February 28, 2018 at 12:45 pm

      5 stars
      This chili looks so delicious fresh and healthy!

      Reply
    4. CatJStorey

      February 24, 2018 at 11:34 am

      5 stars
      This looks amazing! Fresh and tasty.

      Reply
    5. Buffet aan huis

      February 22, 2018 at 9:04 am

      5 stars
      This is a graet dish! Not hard to make it, but this looks so tasty! Thanks for sharing the recipe.

      Reply
    6. Jan @GlugofOil

      September 17, 2014 at 7:38 am

      Ooh I could eat that right now!

      Reply
    7. Maria @ runningcupcake

      September 15, 2014 at 6:43 pm

      5 stars
      Tonight we are having sweet potato chilli with avocado-I love it!

      Reply
    8. Isadora @ She Likes Food

      September 15, 2014 at 12:38 am

      Chili is also my favorite cold weather comfort food!! It seems like most fall recipes really lend themselves to comfort! I love all the flavors you added to your chili, it looks so tasty :)

      Reply
    9. Chris @ Shared Appetite

      September 13, 2014 at 10:29 pm

      5 stars
      I love making chili in big batches and then freezing it for lazy and super easy weeknight dinners. This looks awesome, and I love the avocado salsa you're rocking!

      Reply
    10. Cailee

      September 13, 2014 at 7:20 pm

      5 stars
      YUM! This looks so healthy and good! Great recipe! :) Hope that you are having a great weekend!!

      Reply
    11. Olivia - Primavera Kitchen

      September 13, 2014 at 5:59 am

      5 stars
      Chili is a perfect dish for this time of the year! Love your recipe!

      Reply
    12. Matt @ Runner Savvy

      September 13, 2014 at 1:15 am

      Looks good!

      Reply
    13. Tamzin

      September 12, 2014 at 10:53 pm

      5 stars
      I love autumn and the change to more warming and comforting foods this dish looks delicious and definitely something I would eat. I love making soups and curries and I have promised myself to use my hotpot way more this winter!

      Reply
    14. Jayda

      September 12, 2014 at 4:19 pm

      Oh goodness, this looks so good!! I LOVE meatless chilli's. Mostly because I don't love the texture of most meat. I will have to try this!

      Reply
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