There’s nothing like curling up with a steaming bowl of chili. This vegetarian bean chili combines hearty beans, vibrant vegetables, and warming spices into one delicious meal. It tastes great and is loaded with nutrition, making it a great addition to any plant-based kitchen. Pair it with a slice of cornbread for the perfect cozy meal!
And, boy, is it a winner. It’s from my good friend and talented jewelry designer, Mary B. Hetz.
Why Beans Are a Nutritional Powerhouse
Beans are one of nature’s most nutrient-dense foods, and they are an essential part of a balanced, plant-based diet. They’re loaded with protein, providing a satisfying boost to keep you full and energized.
For vegetarians and vegans, beans offer a fantastic cholesterol-free protein source, making them a heart-friendly choice.
Beyond protein, beans are rich in fiber, which is essential for digestive health and blood sugar balance. Fiber helps to keep you feeling full longer and aids in stabilizing blood sugar levels, reducing the risk of energy crashes and overeating.
Beans are also high in complex carbohydrates, which give you sustained energy throughout the day, unlike the spikes you get from refined carbs.
And they’re packed with vitamins and minerals like iron, magnesium, folate, and potassium.
Each variety of bean has a unique profile of nutrients, so using a mix—like black beans, cannellini beans, and pinto beans—adds diversity to your diet.
After soaking the herbs and spices in beer, you simply need to saute the veggies and add the spice-beer mix along with the canned tomatoes, tomato paste, and beans.
Make a lettuce salad and some Homemade Cornbread while it simmers for an hour, and you’re ready for dinner.
The Cashew Sour Cream
This recipe includes a simple, dairy-free cashew sour cream that’s perfect for topping the chili. This sour cream alternative is creamy, tangy, and packed with healthy fats made with soaked cashews, tofu, lemon juice, and apple cider vinegar.
Recipe and Serving Suggestions
This chili is ideal for busy weeknights or meal prep since it stores well and tastes better the next day. Make a big batch and enjoy leftovers all week – just heat and serve with your favorite toppings and a slice of cornbread.
Whether you’re looking for a warming winter meal or a crowd-pleasing dish to bring to a gathering, this plant-based, vegan bean chili is sure to hit the spot.
So, gather your ingredients, grab a pot, and get ready to make a chili that’s hearty and delicious and packed with plant-based nutrition that will keep you fueled and warm all winter.
I’d love to hear your feedback for this Vegetarian Bean Chili in the comments below! If you have a photo, post it on my Facebook page and tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Vegetarian Bean Chili
Equipment
- Measuring Cups and Spoons
- Silicone Cooking Utensil Set
Ingredients
- 1/2 bottle beer any type will do. Use gluten-free if you're sensitive to gluten.
- 3 tbsp chili powder
- 1 tsp ground cumin
- 2 tsp oregano
- 2 bay leaves
- ½ tsp ground coriander
- ¼ tsp Tabasco sauce
- 1½ medium onions chopped
- 2 large ribs celery chopped
- 1 green pepper chopped
- 3 cloves garlic diced
- 1 tsp jalapeño pepper chopped
- 2 14.5 oz. cans diced tomatoes (no salt)
- 1 can tomato paste (no salt)
- 1 (15-oz.) can cannellini beans (no salt) drained and rinsed or 1 1/2 cups homemade
- 1 (15-oz.) can pinto beans (no salt) drained and rinsed or 1 1/2 cups homemade
- 1 (15-oz.) can black beans (no salt) drained and rinsed or 1 1/2 cups homemade
- salt and black pepper to taste
Toppings
- 4 green onions sliced
- 1/2 cup cilantro remove stems and chop the leaves
Cashew Sour Cream
- 1/2 cup raw cashew soaked 2 hours or more in warm water
- 1/2 cup firm organic tofu drained
- 4 tsp fresh lemon juice
- 2 tbsp apple cider vinegar
Instructions
- Mix the first 7 ingredients (beer through Tabasco) together in a small bowl and let marinate at least an hour up to overnight.
- Saute the onions celery, green pepper, garlic, and jalapeno pepper in a large soup pot with about 1/4 cup of water or vegetable broth until the onion is transparent.
- Add the spice-beer mix and stir with the vegetables.
- Add the canned tomatoes, tomato paste, and beans and stir again to combine.
- Simmer covered on low for at least an hour, stirring often. Add a little water if it becomes too thick. Remove bay leaves before serving.
- Top with Cashew Sour Cream, chopped green onions and cilantro.
Cashew Sour Cream
- Drain and rinse the cashews and place in a blender.
- Add tofu, lemon, vinegar, and salt. Blend on high until smooth. Scrape down the sides of the blender to help the mixture and a little water if it’s too thick. Pour into a covered container and refrigerate for up to a week.
Syrup is not mentioned in the ingredients, but it is included in the cashew sour cream recipe. which is the error and how much do you use if any?
Thanks for catching that… There’s no maple syrup in the recipe. Just leave that out.
Marinate 1st 9 ingredients down to salt and pepper. LOL Is it just me or is salt & pepper last item? I assumed it was down to Tabasco sauce.
Ha, you’re right, it should be the to the Tabasco sauce and that’s only 8 ingredients. I’m always careful with salt and pepper because it’s an individual thing and usually put it last. It depends on if you used canned beans with or without salt, too. Thanks for the catch!
Made this and it was so good. Looking forward to making it again. My only alteration was leaving out the green pepper as I do not like them. Thank you for the recipe!
Hey Dennis, You’re welcome. I know peppers don’t sit well with some people so I’m glad you enjoyed the chili without it.