I WISH I could claim that I have some sort of Mexican heritage and my wise old grandmother taught me this recipe in her homey, wonderfully colourful kitchen, but the truth is this recipe was devised by my father and I in a generously sized semi-detached in not-so-sunny Swindon.
The ingredients are definitely not traditional (soy sauce, anyone?), and the method is super simple, but this is a great, easy midweek supper and I like to think that it packs a flavourful punch that even my imaginary Mexican grandma would be proud of.
Print
Vegetarian Bean Chilli
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This Vegetarian Bean Chili is a flavorful and easy midweek supper, combining unconventional ingredients like soy sauce with classic spices for a unique twist.
Ingredients
- 1 tsp olive oil
- 1 large onion, roughly chopped
- 4 large sticks of celery, roughly chopped
- 2 tbsp dried cumin
- 2 tbsp dried coriander
- 400g mixed beans in chilli sauce
- 800g chopped tinned tomatoes
- 1 large pinch dried chilli flakes (or to taste)
- 2 tbsp soy sauce
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the roughly chopped onion and celery to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the cumin and coriander, cooking for another minute until the spices are fragrant.
- Add the mixed beans in chilli sauce and the chopped tinned tomatoes to the pan. Stir well to combine.
- Sprinkle in the dried chilli flakes and add the soy sauce. Stir again to mix all ingredients thoroughly.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30-35 minutes, stirring occasionally, until the chili is thickened and the flavors are well combined.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
- This chili can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to adjust the level of chili flakes to suit your spice preference.
- Serve with rice, bread, or tortilla chips for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 800
- Fat: 6
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Liangban Tofu: Spicy Cold Tofu
- Jamie Oliver’s Penne Arrabiata
- Turkey and Coconut Milk Chili
- Crispy Avocado Tacos
Frequently Asked Questions
Can I adjust the spice level of this chili?
Yes, you can adjust the level of chili flakes to suit your spice preference. Add more for extra heat or reduce the amount for a milder flavor. 
How should I store leftovers?
Store the chili in an airtight container in the refrigerator for up to 3 days.
What can I serve with this vegetarian bean chili?
Serve the chili with rice, bread, or tortilla chips for a complete meal.
