Weeknight Vegan Bean Chili Recipe

Yesterday started out so dark and stormy, that a chili demo seemed in order.  This week I wanted to demo a vegetarian or vegan recipe, so I looked around for one that you could easily prepare in under 45 minutes for an easy weeknight meal. I ended up adapting this recipe from America’s Test Kitchen 30-minute meals (Winter 2010 edition).  There is a lot of spice in this chili, but would it be chili if it didn’t?  Since you are making it at home, you can always adjust the heat level.  When I made it for my demo, I added the full 3T of chili powder and minced two chipotle peppers.  I would estimate that the heat level was about three out of five stars based on the comments from tasters – both spice lovers and those with more delicate Washington palettes.  If you are living gluten-free, you can substitute 1-2T of OG ground chipotle peppers from the bulk section (the canned chipotles have wheat flour in the adobo sauce) to capture the smoky essence of this chili.

Weeknight Vegan Bean Chili
Weeknight Vegan Bean Chili Photo © 2010 Sassy Sampler


1 (28 ounce) can OG Diced Tomatoes

2 T OG Olive Oil

1 OG Onion, chopped fine

1 OG Bell Pepper, any color, chopped

3 T OG Chili Powder

2 t OG Ground Cumin

3 OG Garlic Cloves, minced

2 (16 ounce) cans OG beans (any variety), drained and rinsed

1 T—3 T minced canned chipotle peppers in adobo (according to taste)

                GF Version – 1-2 T OG Ground Chipotle Pepper (in bulk)

1 1/2 c Frozen Corn

Salt and pepper


1. Pulse tomatoes in food processor until coarsely ground, or chop by hand (reserve juice in can if chopping).

2. Heat oil in large Dutch oven (or sturdy stock pot) over medium-high heat until the oil just starts to smoke.

3. Cook the onion and bell pepper until softened, about 5 minutes.

4. Stir in chili powder, cumin, and garlic and cook until fragrant, about 30 seconds.

5. Stir in tomatoes, beans, and chipotle (or ground chipotle) and bring to a boil.

6. Reduce heat to medium and simmer until slightly thickened, about 15 minutes.

7. Stir in corn and cook until heated through, about 2 minutes.  Season with salt and pepper and serve!

(Note: the longer you stew your chili, the more intense the flavors will be.  If you have more than a half hour to cook, then let it cook a little longer after adding the corn.)

Serving suggestions:  Top with sour cream, diced avocado, shredded cheese, pickled jalapenos, chopped onion, green onions and/or crushed tortilla chips.  You can also serve it over (brown) rice or spaghetti.  Corn bread from the Swan Deli is a great side dish!

Serves 4


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