Easy Vegan Mixed Bean Chilli

The perfect mixed bean chilli….

This mixed bean chilli is a real all-rounder.

Firstly, it is very filling and the perfect meal to come home to on a cold winter evening. Haha, I love this so much though, I could eat it all year long!

This vegan chilli is very easy to make and it is also budget-friendly. It is made with mostly store cupboard ingredients, so there are no excuses not to go and try to make it right now!

It´s also perfect for batch cooking, as it is very easy to make a large pot of it. The quantities below are enough for 3 large servings, so you can always double or triple the ingredients if cooking for a crowd.
Click here for more student meal prep recipes.

The chilli is also freezer-friendly. After making it, leave it to cool completely and then fill portions of it into Tupperware. The chilli will last for 1-2 days in the fridge and even longer in the freezer. If freezing, take it out of the freezer a few hours before you want it and leave it to defrost. You can then re-heat it in a pot or in the microwave.

Added bonus – it´s vegan, so EVERYONE can eat it 😊! That makes it perfect for any potluck evening.

What could you serve this chilli with?

This chilli is great served on top of a bed of fluffy basmati rice. Make sure to read this post on How To Cook Rice for tips on how to cook rice perfectly every time! You can also serve this chilli with other sides, for example, pitta bread, naan bread (check out my Easy 2-Ingredient Naan Bread Recipe) or tortilla chips. Alternatively, you could also top it with some chopped avocado, coriander or simply eat it on its own.

For more easy student cooking recipes, why not try this delicious creamy hummus pasta sauce, my red pepper, chicken and avocado wraps or this carrot, lentil and ginger soup recipe!

Easy Vegan Mixed Bean Chilli | Meal Prep Idea

Recipe

Ingredients (for 3 servings):

• 1 large onion
• 2 cloves of garlic, minced
• ½ red chilli, sliced (you can add more if it´s not too hot)
• 1 tbsp tomato puree
• 1 pepper, chopped (red, orange, yellow, green – whichever colour you like!)
• 1 400g tin chopped tomatoes
• 1 400g tin black beans, half-drained
• 1 400g tin kidney beans, half-drained
• 1 165g tin sweetcorn
• chilli powder/flakes, salt and pepper

Method:

1. Add a little olive oil to the pot. Fry the onions over a medium heat for about 5-10 minutes until soft and translucent.
2. Next, add in the chilli and cook for 1 minute. Stir in the minced garlic and chopped pepper and cook for a further 2 minutes.
3. Add the tomato puree. Cook off for a few minutes.
4. Next, pour in the chopped tomatoes, kidney beans and black beans with about half of their water, just to add a little liquid (if you like you can reserve some liquid and add it later if the mixed bean chilli is too thick). Simmer for 10-15 mins.
5. Drain the sweet corn, stir into the chilli cook for further 5 mins.
6. Taste and season generously with salt, pepper, and some extra chilli flakes, if you like.
7. Serve your mixed bean chilli with rice (more tips for cooking rice here), naan bread, chopped avocado or tortilla chips.

To find out more about all the ingredients you should always try to keep in your kitchen to quickly whip up a healthy and delicious meal, check out my list of student store cupboard essentials here!
Once you´re all stocked up, why not also try making this Creamy Chicken and Coconut Curry, Easy Red Lentil Soup, Creamy Bulgur with Peas or Spaghetti Pesto with Feta Cheese! Or find out how to turn a Wrap into an easy 15-minute homemade Pizza here!