Easy Vegan Bean Chili

By Sara Munson, Boston University Dietetic Intern

Easy Vegan Bean Chili (Serves 8 )

Made for RD, MS, Sarah Butler’s Vegetarian Eating class at Boston University, this vegan chili only takes 30 minutes, as long as you prep your dried beans in advance. It’s a great option for a chilly night or a summertime picnic!

5 cups cooked Beans, Kidney, Pinto, and/or Cannellini (2 cups dry) (May substitute 2 large cans of beans, be sure to rinse thoroughly)
28 oz. Can Crushed Tomatoes
28 oz. Can Diced Tomatoes
2 small Yellow Onions, chopped
2 Green Bell Peppers, chopped
1 Tablespoon Ground Cumin
1 Teaspoon Chili Powder
½ Teaspoon Paprika
½ Teaspoon Garlic Powder
1 package of Whole Wheat Tortillas, slice tortillas into small strips

Cayenne Pepper to taste
6 oz Tomato Paste + 6 oz Water (Not used in this recipe to reduce sodium content)


1)    In large pot, combine tomatoes, beans, and spices and let cook at medium heat.

2)    Sauté peppers and onions in a separate sauté pan at medium heat until soft, add to tomato mixture.

3)    Let chili cook for about 30 min (the longer it simmers the better the flavor).  You may add spices to taste.

4)    Toast tortillas in a sauté pan until golden brown and sprinkle over bowls of chili to serve.



Really Indian posted on June 13, 2013 at 4:00 pm

We’re big fans of spicy food – mostly freshly made curry sauce – but your chilli looks amazing too! Thanks for sharing

ricki@ yeast free diet posted on June 16, 2013 at 2:26 pm

It’s simple, but I think I can’t stand for the spicy part due to my health condition now. But, this is really great recipe, I think, I should make it for my family … 🙂

Simon Graham posted on February 29, 2024 at 1:15 am

I love that this recipe is so versatile. I can easily adjust the spice level to suit my taste preferences. Thanks for providing such clear instructions! Are looking out to prevent the transmission of air into the building and wanted to access the clearance of blockage view out the best plumbing design Brampton.

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