by Annie Markowitz
This amazing Vegan One-Pot Bean Chili is so delicious! A perfect, easy vegan lunch or dinner. It's also gluten-free & oil-free!
I have beenlovingchili lately! It is so comforting and perfect to make a batch of for the whole week.
I am all about ease in the kitchen, so saving time whenever possible is always a huge bonus.
I love eating chili straight from the bowl, but recently I wrapped it into a warmed corn tortilla, topped it with some shredded lettuce, and that took the chili to a whole new level!
Ihighly recommend trying that out if your looking for a fun new twist or a way to use up leftovers!
I teamed up with SunRidge Farms to bring you this scrumptious, hearty Vegan One-Pot Bean Chili recipe. SunRidge Farms is an amazing company that is dedicated to providing the healthiest, cleanest, non-GMO and sustainably sourced products to the public!
They supply grocery stores all over the country (like Whole Foods, HEB, Hannaford, Fred Meyers, Safeway, and many other natural food stores) with items in their bulk section.
From nuts and seeds to dried fruits to cereals and grains to delicious chili blends (like the one I used in this recipe!) - they have a huge variety of true, qualityitems.
Next time you're in your grocery store's bulk section, look forSunRidge(their name will be right above the ingredients on the bulk label)! Their products are also available for purchase on their website.
Fun fact: organic bulk foods cost up to 89% less than their packaged counterpart!! I buy in bulk whenever possible - it is crucial to eating healthfully on a budget!
This post was sponsored bySunRidge Farms. All opinions are 100% my own!
Cost per serving:$0.63
Calories per serving:193
Equipment you'll need: large pot, colander
makes 4 servings
1 cup SunRidge Farms Organic Chili Colorado Blend(uncooked) + 4 cups water*
1 medium onion, chopped
2 cloves garlic, minced
1 yellow bell pepper, chopped
3 Tbsp + 4 cups water
1 can (15 ounces) diced tomatoes
1.5 Tbsp chili powder
1/2 Tbsp paprika
1/4 tsp sea salt (or more to taste)
Dash of cayenne
Salt and pepper, to taste
Optional garnish: fresh herbs
*Or 1 cup uncooked beans of choice
1. Add chili bean blend and 4 cups of water to a large pot, and bring to a boil. Once boiling, turn off stove and let beans soak for one hour.
2. Pour beans into colander. Rinse and drain.
3. Add 3 Tbsp water to pot, and sauté onion, garlic, and bell pepper on medium heat for 5 minutes. Add more water if necessary to prevent sticking. Stir frequently.
4. Add in soaked beans and all remaining ingredients (except optional garnish), and bring to a boil.
5. Reduce to simmer, and let cook (covered) for 2 hours, or until beans have fully softened. Stir occasionally to prevent sticking. Note: at about 1 hour, taste (carefully!) to see if you want to add any more spices, and doctor the chili accordingly.
Vegan One-Pot Bean Chili
This amazing One-Pot Bean Chili is so delicious! A perfect, easy vegan lunch or dinner. It's also gluten-free & oil-free!
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Prep Time 10 minutes mins
Cook Time 5 minutes mins
Simmer Time 2 hours hrs
Total Time 15 minutes mins
Course Main Course
Servings 4 servings
Calories 193 kcal
Ingredients
- 1 cup SunRidge Farms Organic Chili Colorado Blend uncooked + 4 cups water*
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 yellow bell pepper chopped
- 3 Tbsp + 4 cups water
- 1 can (15 ounces) diced tomatoes
- 1.5 Tbsp chili powder
- 1/2 Tbsp paprika
- 1/4 tsp sea salt or more to taste
- Dash of cayenne
- Salt and pepper to taste
- Optional garnish: fresh herbs
Instructions
Add chili bean blend and 4 cups of water to a large pot, and bring to a boil. Once boiling, turn off stove and let beans soak for one hour.
Pour beans into colander. Rinse and drain.
Add 3 Tbsp water to pot, and sauté onion, garlic, and bell pepper on medium heat for 5 minutes. Add more water if necessary to prevent sticking. Stir frequently.
Add in soaked beans and all remaining ingredients (except optional garnish), and bring to a boil.
Reduce to simmer, and let cook (covered) for 2 hours, or until beans have fully softened. Stir occasionally to prevent sticking. Note: at about 1 hour, taste (carefully!) to see if you want to add any more spices, and doctor the chili accordingly.
Notes
*Or 1 cup uncooked beans of choice
Nutrition
Sodium: 803mgCalcium: 90mgVitamin C: 96.5mgVitamin A: 2250IUSugar: 8gFiber: 11gPotassium: 584mgCalories: 193kcalFat: 1gProtein: 11gCarbohydrates: 35gIron: 4mg
Keyword Gluten-Free, Oil-Free, Vegan
Tried this recipe?Mention @vegannie_com or tag #vegannie_com!
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© Annie Markowitz (www.VegAnnie.com), 2014-2020. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Annie Markowitz and www.VegAnnie.com with appropriate and specific direction to the original content.
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Reader Interactions
Comments
DebbieCan I substitute dried beans instead of using SUNRIDGE FARMS ORGANIC CHILI COLORADO BLEND?
Thank you..- Annie
Yes, definitely! 🙂
- Debbie
Kool thanks... I bought so many dried beans I REALLY need to use them!!
- Kathy
Hi! I made this tonight and I didn’t feel it was clear if we added 4 more cups of water when it says to add the rest of the ingredients because of the way it’s written. I went ahead and added 4 cups of vegetable broth and let it simmer a lot longer and it was still delicious, but was hoping you could clarify that for me. Thank you!
- Annie
Hi Kathy! Yes, you add four more cups of water later. The initial four cups of water you were supposed to drain out. It's in step 2 - so sorry if that was unclear!!
