Made from mostly store cupboard ingredients, this Mexican Bean Chilli is a great meal prep recipe, as it keeps in the fridge for a few days AND freezes really well. So no wonder we eat it a lot!
I find offering a meal that everyone can get involved in, such as this chilli where I serve it and we choose our own toppings to go on it, is great for 2 year old Mini Jones. He seems to get bored of the same way of eating and consumes much more when I serve it in a slightly different way or he feels he is ‘making’ his own meal.
I often serve it with rice for the boys and quinoa for myself. On days when energy or time is limited I serve it with tortilla chips. Whilst they may not be the most nutritious accompaniments, serving them with dishes like this chilli is healthier – and cheaper – than a take away. I do believe eating is about balance. They can be salty so try to look out for the lightly salted versions.
If family members aren’t too keen on lentil dishes, the tortilla chips seem to put a different slant on things too! 😉
Tips:
To Make Ahead Keeps for up to 3 days in the fridge.
To freeze Freeze for up to 3 months. Defrost in fridge over night.
Why I love this Mexican Bean Chilli:
- It’s a great source of fibre
- It’s vegetarian, vegan/plant based, dairy free and gluten free
- It freezes so well
- Budget friendly
- It can be made ahead and kept in an airtight container in the fridge for up to 3 days
- Everyone can choose their own toppings, which helps makes dinner more fun
- It’s suitable for babies, toddlers, kids and adults = less cooking and less washing up!
Tips:
To Make Ahead Keeps for up to 3 days in the fridge.
To freeze Freeze for up to 3 months. Defrost in fridge over night.Serving ideas for this Mexican Bean Chilli:
If you can eat dairy you could sprinkle a little feta cheese over the top.
When fresh corn is in season, cook the cob in boiling water then slice off chunks (as in photo).
Try serving it on a jacket potato.
If you want to add some spice on top of your chilli, these Pickled Jalapeños from Another Food Blogger are just the ticket!
Is this Chilli Gluten free?
This Mexican Bean chilli is gluten free. However if you want to serve it with the tortilla chips just check the back of the packet. Most corn chips are gluten free, but some do contain a mixture of wheat and corn flour.
If you are looking for more family friendly vegan dinner ideas, why not have a look at my Coconut Chickpea Curry, Creamy Carrot Soup, or Lentil Bolognese
Easy Vegan Mexican Chili
Author: Robyn
Ingredients
- ½ tablespoon vegetable oil or other neutral oil ($0.04/£0.02p)
- 1 onion, finely chopped ($0.53 /£0.10p)
- 2 cloves garlic, crushed ($0.30 /£0.05p)
- 1 green capsicum (pepper), roughly chopped ($1.48 /£0.48p)
- ½ tablespoon Tomato puree ($0.02 /£0.02p)
- 400g (14oz) tin tomatoes ($1.10 /£0.28p)
- 1 teaspoon Smoked paprika ($0.08 /£0.03p)
- ½ teaspoon ground cumin ($0.05 /£0.02p)
- ½ teaspoon ground coriander ($0.07 /£0.03p)
- Pinch cayenne ($0.01 /£0.01p)
- Pinch cinnamon ($0.02 /£0.01p)
- 400g (14oz) tin kidney beans ($1.00 /£0.33p)
- 200g (7oz) Sweetcorn – fresh or frozen ($0.48 /£0.30p)
To serve (optional):
- Fresh Lime wedges
- Fresh Coriander roughly chopped
- Avocado sliced
- 1 Red chilli finely sliced
- Tortilla chips, cooked rice or cooked quinoa
Instructions
- In a medium saucepan cook the onion in the oil until soft – 5-10 minutes.
- Add the garlic and stir for a minute before adding the capsicum.
- Cook for another 5 minutes, then stir in the tomato puree before adding the tin tomatoes, the tomato tin full of hot water, smoked paprika, ground cumin, ground coriander, cayenne and cinnamon and simmer for 20 minutes.
- Tip in the kidney beans and corn and simmer for 5 mins until warmed through.
- Serve topped with your choice of fresh coriander, avocado, fresh chilli and a squeeze of lime.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Sylvie says
This is exactly what I call comfort food! So perfect for colder days like this week and packed with flavours. Yum!!
Robyn says
Thankyou Sylvie! I know, I thought Spring had arrived, then it seemed to disappear!
Alexandra @ It's Not Complicated Recipes says
Delicious and flavoursome – this is a meal I think I will be making on repeat! Just lovely.
Robyn says
Thanks Alexandra! It is so useful to have in the freezer!
Gavin says
This is stunning – I love how easy it and the fact I always have the majority of ingredients on hand means I can make this regularly too
Robyn says
Thankyou so much Gavin! I do love meals that use regular ingredients I often have in!