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    Home » Autumn/Fall

    Mexican Bean Chilli

    By Robyn | Published: Nov 6, 2019 | Modified: Jun 21, 2020

    TAKE ME TO THE RECIPE!
    black bowl of vegetarian bean chilli woth lime, corn and corn chips
    A healthy and warming midweek dinner idea, this easy chilli can be served various ways to suit your family’s tastes!

    bowl of bean chilli topped with avocado slices, corn and lime and served with corn chips to the right

    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! 😉

    bean chilli to left of image with tortilla corn chips to the right, fresh coriander and red chillis sprinkled over the top

    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
    black bowl of Mexican bean chilli toped with slices corn cob, avocado and fresh coriander

    Easy Vegan Mexican Chili

    Author: Robyn

    This easy vegan Mexican chilli recipe with kidney beans in a Mexican spiced tomato sauce is made from store cupboard staples, and is a great meal prep dinner that is freezer friendly too!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Course Freezer Food, Freezer Friendly, Midweek Meals, Plant Based | Vegetarian, Toddler, Uncategorized
    Cuisine Modern english/modern australian
    Servings 4 people
    Calories 249 kcal

    Ingredients
      

    • ½ tablespoon olive oil
    • 1 onion finely chopped
    • 2 cloves garlic finely chopped
    • 1 green capsicum (pepper) roughly chopped
    • ½ tablespoon Tomato puree
    • 400g (14oz) tin tomatoes
    • 1 teaspoon Smoked paprika
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • Pinch cayenne
    • Pinch cinnamon
    • 400g (14oz) tin kidney beans
    • 200g (7oz) Sweetcorn – from a tin frozen, or 1 cob fresh corn

    To serve:

    • 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

    The chilli can separate slightly in the fridge – just stir and reheat.

    Nutrition

    Calories: 249kcalCarbohydrates: 46gProtein: 13gFat: 4gSaturated Fat: 1gSodium: 138mgPotassium: 941mgFiber: 12gSugar: 9gVitamin A: 717IUVitamin C: 40mgCalcium: 82mgIron: 5mg
    Keyword healhty chilli, tinned beans recipe, vegan bean chilli, vegetarian bean chilli

    HAVE YOU MADE THIS RECIPE?

    I'd love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Veggie Packed Lentil Bolognese
    Refreshing Hugo Cocktail Recipe »

    Reader Interactions

    Comments

    1. Sylvie says

      November 11, 2019 at 9:08 am

      This is exactly what I call comfort food! So perfect for colder days like this week and packed with flavours. Yum!!

      Reply
      • Robyn says

        November 11, 2019 at 2:36 pm

        Thankyou Sylvie! I know, I thought Spring had arrived, then it seemed to disappear!

        Reply
    2. Alexandra @ It's Not Complicated Recipes says

      November 10, 2019 at 9:25 pm

      Delicious and flavoursome – this is a meal I think I will be making on repeat! Just lovely.

      Reply
      • Robyn says

        November 11, 2019 at 2:35 pm

        Thanks Alexandra! It is so useful to have in the freezer!

        Reply
    3. Gavin says

      November 06, 2019 at 6:49 pm

      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

      Reply
      • Robyn says

        November 06, 2019 at 7:04 pm

        Thankyou so much Gavin! I do love meals that use regular ingredients I often have in!

        Reply

    Trackbacks

    1. 20 Vegan Recipes for Veganuary | One Bite Vegan says:
      January 3, 2020 at 9:15 am

      […] A healthy and warming midweek dinner idea, this easy chilli can be served various ways to suit your family’s tastes! Click here for the recipe. […]

      Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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