Chili beans are our take on the classic Tex-Mex dish chile con carne or, how we like to call it, chile sin carne. Usually chile con carne is a stew made with beans, beef, chili peppers (sometimes in the form of chili powder), tomatoes, garlic, onion, and other spices. Today we’re omitting the beef of course, and giving a beautiful rich chili flavor to our beans.

Our version of chili beans is a spiced spicy stew. Not only does it include 3 types of chilis, but also warm spices for an extremely flavorful, satisfying meal.

The 3 chilis included are: jalapeños, chipotles, and paprika. The jalapeños are the only fresh chili and therefore add that fresh, crisp pepper taste. The chipotle sauce and paprika are both different chilis with different flavors, but both give the beans a deep smoky flavor.

Chipotle Sauce

The chipotle sauce we use is made with dried chipotles that we smoked and blended into a paste.

If you don’t have chipotle sauce, you can simply buy canned chiptoles, chop them, and add to the stew. Usually all the big supermarkets have chiptles but if you really can’t find any, you can omit them altogether.

Tomatoes

We also use canned Italian tomatoes, but you can also use fresh tomatoes if you want. Simply use a blender to blend them raw and add them to the pot along with the other ingredients. Then reduce the mixture until it thickens.

Finally, these beans are topped with fresh chives and cilantro for that pop of freshness that balances out all the rich flavor of the beans.

Scroll down for the recipe ↓

   

chili beans on everything

You can use these in:

• vegan tacos

• vegan quesadillas

• vegan nachos

• vegan burritos

• served with rice

• on toast

• as part of a grain bowl or buddha bowl

…just to name a few. They really can go with everything. Go crazy!

These also work so well for meal planning. Since they’re simple to make and so versatile, make them on one of your meal planning days so that you have them to serve on top of grains, with veggies, on toast, or in tortillas throughout the week.

These chili beans are so flavorful; simply served with a simple grain like rice they are amazing! You can top them with avocado if you want and you have yourself a delicious meal!

 

Simple Vegan Chili Beans

Serves 2-4

5 tbsp | 50ml olive oil

1/2 cup | 63g red onion, diced small

3 cloves | 10g garlic, chopped

1 tbsp | 10g chopped jalapeño pepper

1 tsp | 1g dried oregano

1/4 tsp | 2 pinches ground cumin

1/4 tsp | 2 pinches smoked paprika

1/4 tsp | 2 pinches freshly-ground black pepper

1 pinch ground cloves

sea salt, to taste

1 tbsp | 10g tomato paste

1 tbsp | 10ml chipotle sauce

2 cups | 500g cooked black beans

300ml canned crushed tomatoes

2 tbsp | 20ml maple syrup

red wine vinegar, to taste

TOPPINGS

Fresh cilantro, leaves picked

Fresh chives, chopped

1. Heat a medium pot on medium-high heat and add olive oil, onion, garlic, and jalapeño. Cook for 1 minute, then add oregano, cumin, paprika, black pepper, cloves, and salt. and cook for 1 more minute.

2. Add tomato paste and chipotle sauce. Lower the flame to low and cook for 2 minutes.

3. Now add beans, crushed tomatoes, and maple syrup. Let cook for an additional 15-20 minutes on low flame. The consistency needs to be thick and rich. Taste and adjust seasoning, adding red wine vinegar and more salt if necessary.

4. When ready to serve, top beans with cilantro and chopped chives.

  

Did you make this recipe? Don’t forget to tag us on Instagram @eatogether.co so that we can see it!

 

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