This homemade vegan bean chili is one of the easiest foods to make, requiring some of the most affordable ingredients you can find at most grocery stores. It makes for a perfect, hearty meal that hardly takes much effort at all.
This chili has an array of finger-lickin’ flavors: we have the smokiness from the chili powder and smoked paprika, the sweet-and-salty notes from the roasted walnuts, and a splash of red wine vinegar bring forth more of umami and slightly sweet flavor profile to the chili.
Basically, this recipe is fancy as hell. But, I used canned beans – so that maybe brings down the bougie factor in this chili. Right?
One’s thing for sure: this chili is simmering with a smack and bite.
Smoky, Vegan Bean Chili Recipe
- Adding brown sugar is optional, however, it will add a boost of flavor to your chili and it’ll reduce the acidity of your chili. The choice of adding this ingredient is totally up to you.
- If you don’t have smoked paprika, you can also skip this. However, the smoked paprika will bring a nice hint of smokiness to your chili. It’s so good!
- If you want more thickness to your chili, feel free to use a little bit of flour. Or, just use less water.
- ½ sweet onion, diced
- ½ green bell pepper, diced
- ¼ cup walnuts, crushed
- 8 oz tomato sauce
- 1 can red kidney beans, keep liquid
- 1 can white kidney beans, drained + rinsed
- ¼ cup chili powder
- 1 tbsp garlic powder
- 2 tsp red wine vinegar
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tbsp sugar (optional)
- Chop onion and bell pepper.
- In a pot over medium heat, saute the onion and bell pepper in a little bit of water until soft.
- While the onion and bell peppers are cooking, crush your walnuts.
- Next, toast the crushed walnuts in the toaster oven at 350 F degrees for 5 minutes.
- In the pot, add the tomato sauce, chili powder, garlic powder, red wine vinegar, smoked paprika, and salt. Mix well.
- Then add the crushed, toasted walnuts, white kidney beans, red kidney beans. Stir well.
- Add 1 cup of water and stir.
- Stir in sugar (optional).
- Reduce heat to low and allow the chili to simmer for about 15-20 minutes.
- Serve with your favorite sides. Mine is a warm piece of cornbread.
Want more stew-y type recipes? Check these out!