Spanish Rice and Beans

This Spanish rice and beans brings big flavor to humble ingredients! It’s a tasty vegan and vegetarian main dish or easy side dish. Here’s a dish made with humble ingredients yet big flavor: Spanish rice and beans! Alex and I recently shared a Spanish rice recipe as part of our Ultimate Vegan Burrito, and it so tasty we wanted to find another way to serve it. Enter: rice and beans! It’s a pantry-staple sort of meal that works as a healthy vegan and vegetarian dinner or a hearty side. Flavored with salsa and adobo sauce, the rice is filled with tangy roasted red peppers, beans, and herby cilantro. Alex and I took one bite, and then couldn’t stop eating it. Here’s more about it, and how to make it! Looking for something more traditional? Try our Black Beans and Rice or Cuban Black Beans Recipe. Spanish rice and beans: more of a concept than a recipe! Spanish rice is actually Mexican dish, sometimes called Mexican rice or arroz rojo (“red rice” in Spanish). It gets its red color from cooking it with tomatoes. Here’s our take on this popular Mexican-style side dish, which pairs perfectly with tacos and enchiladas. It’s fantastic in […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This Spanish rice and beans brings big flavor to humble ingredients! It’s a tasty vegan and vegetarian main dish or easy side dish.

Spanish rice and beans

Here’s a dish made with humble ingredients yet big flavor: Spanish rice and beans! Alex and I recently shared a Spanish rice recipe as part of our Ultimate Vegan Burrito, and it so tasty we wanted to find another way to serve it. Enter: rice and beans! It’s a pantry-staple sort of meal that works as a healthy vegan and vegetarian dinner or a hearty side. Flavored with salsa and adobo sauce, the rice is filled with tangy roasted red peppers, beans, and herby cilantro. Alex and I took one bite, and then couldn’t stop eating it. Here’s more about it, and how to make it!

Looking for something more traditional? Try our Black Beans and Rice or Cuban Black Beans Recipe.

Spanish rice and beans: more of a concept than a recipe!

Spanish rice is actually Mexican dish, sometimes called Mexican rice or arroz rojo (“red rice” in Spanish). It gets its red color from cooking it with tomatoes. Here’s our take on this popular Mexican-style side dish, which pairs perfectly with tacos and enchiladas. It’s fantastic in this Vegan Burrito, or alongside these Zesty Red Enchiladas.

Add beans, and you’ve got Spanish rice and beans! Interestingly, there’s not really a “recipe standard” for it, like there is for Spanish rice. So, you can use any sort of bean you’d like! Adding that plant-based protein turns this classic side dish into a healthy vegetarian and vegan dinner.

Mexican rice

Ingredients in Spanish rice and beans

There are lots of variations on how to make Spanish rice. Like coleslaw or potato salad, everyone has their own spin on this side dish. And as I mentioned above, there’s even more variation on the concept when you add beans to it. Here’s what is in this recipe:

  • White onion
  • Medium or long grain white rice
  • Salsa
  • Adobo sauce from a can of chipotle peppers
  • Olive oil, vegetable broth, and kosher salt
  • Kidney beans, pinto beans or black beans
  • Roasted red peppers (from a jar)
  • Fresh cilantro

Use any beans you like!

This Spanish rice and beans recipe is more of a concept than a recipe, so remember: you can use whatever beans you’d like! Alex and I used kidney beans here since that’s a popular variation on the recipe, but you can use pinto beans or black beans as well.

Using kidney beans gave it a bit of a vibe of a sort of vegetarian paella! But using black beans gives it more of a straightforward Mexican vibe. You could also try our Black Beans and Rice recipe if you’d like to use black beans.

Spanish rice and beans

Find roasted red peppers in a jar

The great thing about using roasted red peppers in a jar is that they’re pantry friendly! Alex and I wanted this recipe to be an easy pantry meal using staples you can have on hand, so we used red peppers in a jar instead of fresh bell peppers. They’re easy to find at your local grocery, and are usually near the canned goods next to the olives and jarred artichokes.

Because the peppers are roasted, their flavor is beautifully tangy. Alex and I loved the zing they added to this Spanish rice and beans, so we’d recommend finding a few jars for your pantry and using one for this recipe. You’ll only use about 1 to 2 peppers, so you can refrigerate the rest for using later! An opened jar of roasted red peppers lasts about 1 month in the refrigerator.

More recipes with roasted red peppers: Greek Orzo Salad, Roasted Red Pepper Pita Pizza, and Romesco Gnocchi Sauce.

Spanish rice and beans

What to know about adobo sauce

This Spanish rice and beans recipe also stars adobo sauce: a tomato-chili sauce that brings savory, smoky flavor to Mexican dishes. It’s optional in this recipe, but we highly recommend it. It uses only 1 teaspoon, so it doesn’t add heat! Here’s what you need to know about it:

  • Chipotles in adobo sauce are available in the Mexican food section in most groceries. The can has both chipotle chiles (smoked and dried jalapeños that are rehydrated) and adobo sauce: a purée of tomato, vinegar, garlic, and other spices.
  • This recipe calls for adobo sauce only, not the peppers! Pull out just 1 teaspoon sauce from the can and leave the peppers inside. Each brand of can has different amounts of adobo sauce, so you’ll have to experiment and find your favorite.
  • Refrigerate or freeze the rest for other recipes. You can refrigerate the can for a few weeks, or place the contents in a sealed container and freeze for a few months.

More recipes with adobo sauce: Enchilada SauceVegetarian Tortilla SoupQuinoa Chili, and Refried Bean Tacos.

Instant Pot Spanish rice

Instant Pot variation

If you have a pressure cooker, you can also make this Spanish rice and beans with it! Go to Instant Pot Spanish Rice to make the rice, then stir in the beans, roasted red peppers, and fresh cilantro at the end. The advantage to using an Instant Pot is that it makes it hands off! (The recipe will take about the same amount of time, so for this one it’s not a huge time saver.)

This Spanish rice and beans recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Spanish rice and beans

Spanish Rice and Beans


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

This Spanish rice and beans brings big flavor to humble ingredients! It’s a tasty vegan and vegetarian main dish or easy side dish.


Ingredients

  • 1/2 medium white onion (1 cup finely diced)
  • 2 tablespoons olive oil
  • 2 cups medium or long grain white rice
  • 1 1/2 cups salsa
  • 1 teaspoon adobo sauce from a can of chipotle peppers*
  • 3 cups vegetable broth
  • 1/2 teaspoon kosher salt, plus more to taste
  • 15-ounce can beans (kidney, pinto, or black beans), drained and rinsed
  • 1/2 cup chopped roasted red peppers from a jar
  • 1/2 cup chopped cilantro

Instructions

  1. Finely dice the onion.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5 minutes until translucent, stirring occasionally. Add the rice and cook for 2 minutes, stirring occasionally. Add the salsa, adobo sauce, broth, and kosher salt.
  3. Bring to a boil. Then reduce the heat to low, cover, and simmer for 20 minutes until all the liquid is cooked out. Remove from the heat and allow to stand for 5 minutes to steam.
  4. Fluff with a fork. Stir in the beans (drained and rinsed), chopped roasted red peppers and cilantro. Serve immediately.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: Spanish beans and rice

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Warm Black Bean Dip

This warm black bean dip is bursting with flavor thanks to black beans, chipotle chiles, adobo sauce, chili powder, corn, and an abundance of cheese! A party and game day must!

The post Warm Black Bean Dip appeared first on Brown Eyed Baker.

This warm black bean dip involves a few more steps than your typical dip recipe, but believe me when I tell you that it is absolutely, positively, 100% worth it. It is creamy and positively bursting with flavor thanks to black beans, chipotle chiles, adobo sauce, chili powder, corn, and an abundance of cheese (a must, of course!). Grab your favorite tortilla chips, a baguette, or some veggies and plan on not having a single morsel leftover. A party and game day must!

Black bean dip in a shallow white baking dish.

I’ve eaten countless bowls of dips and chips, but bean dip was something that I hadn’t been introduced to until I was an adult. What a shame! There’s so much flavor and texture, and this particular black bean dip will absolutely knock your socks off.

This dip has been made for multiple Super Bowl parties, as well as tons of casual get-togethers, birthday parties, and barbecues. It wows people every single time, everyone raves, and there are never leftovers. That is always the standard when it comes to what makes a great recipe, right? No leftovers = a home run!

A tortilla chip dipped into a dish of black bean dip.

What Goes Into Black Bean Dip

This dip is a phenomenal combination of flavors thanks to an abundance of these delicious ingredients:

  • Onion and Garlic – Flavor-building powerhouses.
  • Chili powder, Chipotle chiles and Adobo sauce – Add tons of smoky flavor and a good bit of spice.
  • Tomatoes and Corn – Gives the dip more texture and extra layers of flavor.
  • Cilantro – A staple herb that pairs wonderfully with the black beans, corn, chili, and chipotle flavors.
  • Cheese – A big dose of cheddar and Monterey Jack cheeses giving the dip all of the cheesy, gooeyness every good dip should have.

Side by side photos of ingredients being sauteed and in the food processor.

How To Make This Amazing Dip

As I mentioned above, this dip requires a few extra steps but they are so worth it once you’re digging chip after chip into this creamy, cheesy, spicy deliciousness.

Let’s talk about how this all comes together…

  1. Saute the onion, garlic, chili powder, chipotle chiles, adobo sauce, and half of the black beans. We’ll add water and let it cook down a bit.
  2. Puree the bean mixture in a food processor so that it’s nice and smooth and creamy.
  3. Mix together the bean puree, the rest of the black beans, tomatoes, corn, cilantro, and half of the cheese.
  4. Spread it into a baking dish and top with the remaining shredded cheese.
  5. Bake until it’s browned and bubbly, then grab your favorite tortilla chips and dig right in!

A photo collage of black bean dip ingredients, then assembled before baking.

Some Extra Tips for Making Black Bean Dip

I want you to live your best dip life, so here are a few notes to make this the best ever:

  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.

A small bowl of black bean dip surrounded by tortilla chips.

Want More Cheesy Dips?

I’ve got you covered! Some of my favorites:

Warm Black Bean Dip

This black bean dip is bursting with flavors, including the distinct smokiness of chipotle chiles. This is a crowd-pleaser, perfect for get-togethers and game days!

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 large yellow onion (finely diced)
  • 3 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 2 15-ounce cans black beans (drained and rinsed, divided)
  • 2 canned chipotle chiles (minced )
  • 3 tablespoons adobo sauce (from the can of chipotles in adobo sauce)
  • ¾ cup water
  • 3 tablespoons apple cider vinegar
  • 1 14.5-ounce can diced tomatoes (drained and chopped)
  • 1½ cups frozen corn (thawed)
  • 6 ounces sharp Cheddar cheese (shredded (about 1½ cups), divided)
  • 6 ounces sharp Monterey Jack cheese (shredded (about 1½ cups), divided)
  • ¾ cup chopped cilantro (divided)
  • Freshly ground black pepper
  1. Preheat the oven to 425 degrees F. Spray a 1½-quart baking dish with non-stick cooking spray and set on a foil-lined baking sheet; set aside.
  2. Heat the oil in a large skillet over medium-high heat until it is shimmering. Reduce the heat to medium, add the onion and salt, and cook, stirring, until the onion is softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and the water, and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
  3. Transfer the bean mixture to a food processor, add the vinegar and process until smooth, scraping down the sides of the work bowl as necessary. Allow the mixture to cool for 5 minutes, then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with additional salt and pepper, if needed.
  4. Transfer the mixture to the baking dish and sprinkle with the remaining cheese. Bake until the cheese melts and browns around the edges, about 15 minutes. Sprinkle with the remaining cilantro and serve with tortilla chips.
  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.

Nutritional values are based on one serving

Recipe originally published in 2013 and has since been updated with improved photos, a video, and enhanced recipe tips.

[photos by Ari of Well Seasoned]

The post Warm Black Bean Dip appeared first on Brown Eyed Baker.

Ultimate Vegan Chili

Wow, is this the BEST vegan chili! It’s bursting with flavor and is totally plant based. Dollop with vegan sour cream and load with toppings! Looking for delicious, filling plant based recipes? This vegan chili is for you. Yep, this one is our best chili recipe yet and it’s totally plant based! Alex and I love finding ways to make vegetables delicious that go over well no matter what your personality or diet choices. And this chili is that: it’s hard to find someone who will turn it down! It’s full of savory flavor starring beans, quinoa, and a hint of adobo sauce for complexity. Top it with our vegan sour cream and some pickled jalapenos and well: it’s out of this world good. What are the secrets to the best vegan chili? Good question. Alex and I have been making vegan chili recipes for quite a while. Actually, many of the chili recipes on this website are vegan, though they don’t say it! Our Vegetarian Chili is vegan, but we like to top it with cheese. Our Sweet Potato Chili and Mango Black Bean Chili, and even our Quinoa Chili are also vegan. But we wanted to create a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Wow, is this the BEST vegan chili! It’s bursting with flavor and is totally plant based. Dollop with vegan sour cream and load with toppings!

Vegan chili

Looking for delicious, filling plant based recipes? This vegan chili is for you. Yep, this one is our best chili recipe yet and it’s totally plant based! Alex and I love finding ways to make vegetables delicious that go over well no matter what your personality or diet choices. And this chili is that: it’s hard to find someone who will turn it down! It’s full of savory flavor starring beans, quinoa, and a hint of adobo sauce for complexity. Top it with our vegan sour cream and some pickled jalapenos and well: it’s out of this world good.

Vegan chili

What are the secrets to the best vegan chili?

Good question. Alex and I have been making vegan chili recipes for quite a while. Actually, many of the chili recipes on this website are vegan, though they don’t say it! Our Vegetarian Chili is vegan, but we like to top it with cheese. Our Sweet Potato Chili and Mango Black Bean Chili, and even our Quinoa Chili are also vegan. But we wanted to create a Classic BEST EVER Vegan Chili that would outshine them all. And then load it up with all the vegan chili toppings.

Here are the secrets to this best vegan chili:

  • Secret veggie blend. You’ll blend together tomatoes with parsley, carrot, vegan Worcestershire sauce, and adobo sauce to create the body for this sauce. Oddly enough, it was inspired by a chili we had once with V8 in it. But we wanted to make an all-natural version!
  • Adobo sauce! Adobo sauce adds smoky, tangy complexity to this chili that cannot be substituted! See the section below for more on this magic sauce.
  • Vegan sour cream. It’s just a topping, but it truly makes for that classic chili experience.
Vegan chili

What is adobo sauce?

Adobo sauce is our secret weapon to add meaty, smoky flavor to our vegetarian and vegan recipes. Chipotles in adobo sauce are sold in most major grocery stores here in the US, available in the Mexican products section. The can includes two things: 

  • Chipotle chiles: smoked and dried jalapeños that then are rehydrated and canned
  • Adobo sauce, a puree of tomato, vinegar, garlic, and some other spices.

Most of our recipes use only a small amount of the adobo sauce because the chiles are super potent! You can freeze the remainder of the chipotle chiles and adobo sauce for future use.

Vegan sour cream

Serve with vegan sour cream!

Sour cream is our favorite chili topping. So for this vegan chili, we went the extra mile and created a Vegan Sour Cream for dolloping! Oddly enough, it has a texture and richness just like the real thing! It’s impossibly creamy, but only has a few ingredients: cashews, tofu, lemon juice, vinegar, and salt. Blend them up, and it comes together into something so sour-cream like, you’ll want to dollop it on everything!

Pickled jalapenos add a zing! (Or use pickled onions.)

The other topping that’s key here is the pickled jalapenos! Our Homemade Pickled Jalapeños are perfect, and only take 10 minutes to make. Or, you can use store-bought. Why are they important They add just the right tangy flavor and back-end heat. If you can’t handle spicy foods, no problem! Our Quick Pickled Onions also add that signature tang without the heat. They’re quick to make, too. That said…let’s talk toppings!

Pickled jalapeño peppers

10 best vegan chili toppings

One of the best things about chili is the toppings, right? With a vegan chili, you have to get creative without the use cheese and sour cream. Here are all the best ways to top a vegan chili:

  1. Vegan Sour Cream It’s rich and creamy, with just the right texture! A must make.
  2. Chopped chives or green onions: A classic!
  3. Pickled Jalapeños Adds a spicy, tangy kick.
  4. Easy Quick Pickled Onions Bright pink slivers add color and zingy flavor.
  5. Roasted salted pepitas: Add a salty crunch.
  6. Vegan Nacho Cheese Brings a gooey, cheesy essence
  7. Thinly sliced radishes: Add a peppery bite.
  8. Diced avocado: Brings richness and makes it more filling
  9. Cilantro: Adds a bright green color and freshness
  10. Crushed tortilla chips: For a crunch!
Chili recipe

What to serve with vegan chili

There’s one side dish that everyone thinks of when it comes to chili! (Yep, it’s our number one too.) But there are many more sides that go with chili. Here’s what we’d accessorize with it, vegan style:

  • Easy Vegan Cornbread You may not have thought cornbread was life changing…until now. This tender, moist vegan cornbread tastes the Jiffy box, but 100 times tastier.
  • Best Tossed Salad Colorful and fresh, this salad features colorful veggies, crunchy homemade croutons, and a variety of salad dressing options. Try it with our Vegan Ranch Dressing or Creamy Avocado Dressing.
  • Fennel Orange Salad Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.

This vegan chili recipe is…

Vegetarian, vegan, plant based, dairy free and gluten free.

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Vegan chili

Ultimate Vegan Chili (The Best!)


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.89 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 to 8

Description

Wow, is this the BEST vegan chili! It’s bursting with flavor and is totally plant based. Dollop with vegan sour cream and load with toppings!


Ingredients

  • 228 ounce cans fire roasted diced tomatoes, divided
  • 1 small carrot
  • 1 cup parsley leaves and tender stems, loosely packed
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce), plus more to taste
  • 1 large yellow onion
  • 1/2 green bell pepper
  • 2 tablespoons olive oil
  • 1 15-ounce can crushed tomatoes, fire roasted if possible
  • 1 15-ounce can pinto beans, drained
  • 1 15-ounce can black beans, drained
  • 1/2 cup dry quinoa
  • 1 tablespoon each chili powder and garlic powder
  • 1 teaspoon each onion powder, cumin and oregano
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper
  • Garnishes: Pickled Jalapenos (or Pickled Onions), Vegan Sour Cream, lime wedges, sliced radishes

Instructions

  1. In a blender, blend the one can of diced tomatoes, carrot (peeled and chopped into a few pieces), parsley, Worcestershire sauce, and adobo sauce until fully combined.
  2. Dice the onion and green pepper. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and green pepper and sauté for about 6 to 7 minutes until tender.
  3. Carefully add the blended vegetables, the second can of diced tomatoes, the crushed tomatoes, drained beans, quinoa, spices, kosher salt, and 1/2 cup water. Simmer gently for 25 to 30 minutes until the quinoa is tender and cooked through, stirring occasionally. Taste and add additional salt and adobo sauce as desired (we added 1 teaspoon adobo sauce and 1/4 teaspoon kosher salt).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan Chili

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

3-Bean Healthy Chili Recipe

This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices. This post was created in partnership with ALDI. All opinions are our own. Is it chili season already? Wasn’t it just moments ago we were eating watermelon salad in our flip flops? As the weather changes, foods follow suit: changing from light and bright to hearty and spiced. As much as I hate to admit it: we’re craving all the fall over here! So Alex and I are starting the party with this insanely-tasty healthy chili recipe. It’s got a savory, hearty flavor even though it’s meatless. And it’s full of good-for-you ingredients; a trio of protein-packed beans, quinoa, and loads of spices. We got all of the ingredients at ALDI: our go-to place to stock up on fall ingredients that are high quality, organic, and affordable. Ready to get cooking? PS The cast-iron pot below is also available at ALDI! The Crofton Cast Iron 4.6 Qt. French Oven is available starting September 25 for a limited time ($24.99). Want to try it too? Let us know if you head to ALDI to stock up and make this recipe! Tell us […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices.

3-Bean Healthy Chili Recipe

This post was created in partnership with ALDI. All opinions are our own.

Is it chili season already? Wasn’t it just moments ago we were eating watermelon salad in our flip flops? As the weather changes, foods follow suit: changing from light and bright to hearty and spiced. As much as I hate to admit it: we’re craving all the fall over here! So Alex and I are starting the party with this insanely-tasty healthy chili recipe. It’s got a savory, hearty flavor even though it’s meatless. And it’s full of good-for-you ingredients; a trio of protein-packed beans, quinoa, and loads of spices. We got all of the ingredients at ALDI: our go-to place to stock up on fall ingredients that are high quality, organic, and affordable. Ready to get cooking?

PS The cast-iron pot below is also available at ALDI! The Crofton Cast Iron 4.6 Qt. French Oven is available starting September 25 for a limited time ($24.99).

Want to try it too? Let us know if you head to ALDI to stock up and make this recipe! Tell us in the comments below. Or tag us on Instagram using @acouplecooks and @aldiusa.

Pouring beans and tomatoes into a pot

What makes this a healthy chili recipe?

If you search the internet for healthy chili recipes, you come up with a lot of turkey chilis. But what about making it even healthier by going meatless? We won’t go into the nitty gritty here, but research is showing the value of eating lots of plants. So to us, a healthy chili is loaded with vegetables instead of the traditional meat.

A healthy chili is also loaded with good-for-you ingredients that are full of valuable nutrients! Here are some of the heavy hitting veggies in this chili:

  • Simply Organic Beans: pinto, kidney, and black beans
  • Simply Organic Quinoa: packed with plant-based protein
  • Tomatoes, onions, and corn
  • Simply Nature Flax Seed: Optional, but it adds protein and omega 3’s

This recipe works as a family dinner recipe for a weeknight, or for entertaining paired with our smash hit Easy Vegan Cornbread!

Healthy chili ingredients

The flavor secrets to this chili

It can be difficult to load flavor into a vegetarian chili because, well, meat tastes really good. So we’ve had to use a few secrets to making the flavor delicious and satisfying. Here are a few of our tricks to this healthy chili recipe:

  • Simply Nature Organic Ketchup: Ketchup brings in a little sweetness and tang to this chili. We like to use organic ketchup because it usually tastes better and is free from high fructose corn syrup.
  • A hefty dose of chili powder: Using quite a bit of chili powder helps to bring big flavor. Some chili powders can be spicier than others, so make sure you’re using a brand that fits your spice tolerance.
  • Cumin, oregano, fresh garlic, and garlic powder: These spices round out the chili and bring a depth of flavor.
Stirring chili

Toppings for a healthy chili

Loading up chili is the best part, right? But if you’re thinking about healthy chili, the toppings can be a place where calories can add up. One tip we’d say is to add just enough toppings to add flavor, but not so much that someone might say, “Want some chili with that sour cream?”

With that in mind, here are our favorite toppings to load up that chili — and the first one is our favorite new idea!

  • Southern Grove roasted and salted pepitas (pumpkin seeds): Not only are they cozy, they add a nice crunch and a bit of plant-based protein
  • Plain Greek yogurt, sour cream, or Cashew Cream (for vegan chili)
  • Shredded cheese — just enjoy it in moderation (or omit for vegan chili)
  • Thinly sliced green onions or chives
  • Hot sauce

What other chili toppings do you like? Do you do saltine crackers (is that a regional thing)?

Healthy chili
Pepitas make a great chili topping!

This recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free (with vegan toppings).

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Healthy chili recipe

3-Bean Healthy Chili Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.43 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8

Description

This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices.


Ingredients

  • 3/4 cup Simply Nature Organic Quinoa
  • 2 small or 1 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 cup Simply Nature Organic Ketchup
  • 1/4 cup chili powder
  • 2 tablespoons dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon cumin
  • 1 cup water
  • 3 15-ounce cans Simply Nature Organic Beans (we did 1 can each black, pinto and kidney), drained
  • 2 28-ounce cans Simply Nature Organic Diced Tomatoes
  • 1 cup frozen corn
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce, vegan if desired
  • 2 tablespoons ground Simply Nature Flax Seed (optional)
  • 1 1/2 teaspoons kosher salt
  • Optional: 1 tablespoon adobo sauce (from a can of chipotle chilis)*
  • To garnish: Sour cream or Greek yogurt (or Cashew Cream for vegan), Mexican blend shredded cheese, and Southern Grove Pepitas

Instructions

  1. Cook the quinoa: Place the quinoa in a saucepan with 1 1/2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for 5 minutes.
  2. Dice the onions. Mince the garlic.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and saute for 5 to 7 minutes, until tender. Add the garlic and cook for 2 minutes until lightly browned. Add the ketchup and spices and cook for 1 minute until fragrant.
  4. Add all other ingredients, and throw in the quinoa whenever it is cooked. Simmer for 25 minutes. Serve immediately with toppings. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.

Notes

*Totally optional, but stirring in adobo sauce adds another level of complexity. Chipotles in adobo sauce are available in a small can; the chilis are packed with adobo sauce, a purée of tomato, vinegar, garlic, and some other spices. You’ll just add the sauce.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Healthy chili recipe, Chili recipe, Bean chili recipe, Meatless chili recipe, Vegetarian chili recipe, vegan chili recipe

3-bean healthy chili recipe

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