Vegan Chili (Freezer Meal)

Whether your diet is entirely plant based or you are just looking for an occasional meatless dish, you’ll appreciate this vegan chili recipe. It can be made ahead as a freezer meal.

This recipe combines three different beans, giving it lots of protein. It has a bit of a kick with the jalapeños and southwestern seasoning.

The medley of beans makes this vegetarian chili a hearty and filling meal.

Vegan Chili Recipe:

Ingredients:

• 1 cup black beans
• 1 cup kidney beans
• 1 cup pinto beans
• 1 onion, diced
• 2 jalapeños, diced (deseed if you don’t like spicy food)
• 4 cloves garlic, smashed and sliced
• 2-3 Tbsp. southwestern seasoning
• 1 Tbsp. Worcestershire sauce
• 3-4 cups vegetable broth or water
• 32 oz. can diced tomatoes

Note: if desired, you can soak the beans overnight before assembling this recipe.

Assembly Instructions:

1. Rinse the beans and combine them in a large stockpot. Cover with water and bring to a boil on the stovetop over high heat.
2. Reduce heat to medium-low and simmer the beans for 1 to 1 1/2 hours, until beans are tender.
3. Drain and rinse the beans.
4. Remove from the heat and allow to cool.
5. Place cooled cooked beans in a large resealable freezer bag. Add diced onion, diced jalapeños, garlic, seasoning, Worcestershire sauce, vegetable broth or water, and diced tomatoes.
6. Squish the bag to combine. Remove excess air, seal, and freeze.

Cooking Instructions:

1. Thaw.
2. Place in a large stovetop pot. Heat on medium-high and bring to a boil.
3. Reduce to medium-low and cover, simmering for 1 hour until all liquid is absorbed, stirring occasionally.

You might be interested in some of our other vegetarian freezer meals:

• African Thai Stew
• Black Bean and Corn Enchiladas
• Vegetarian Taco Soup
• Chickpea and Vegetable Curry
• Instant Pot Vegetable Soup
• Chickpea Butternut Squash Fajitas

Print

Vegan Chili

Course: Main Course

Keyword: chili, vegan

Servings: 4

Calories: 320 kcal

Ingredients

• 1 cup black beans
• 1 cup kidney beans
• 1 cup pinto beans
• 1 onion diced
• 2 jalapeños diced (deseed if you don't like spicy food)
• 4 cloves garlic smashed and sliced
• 2-3 Tbsp. southwestern seasoning
• 1 Tbsp. Worcestershire sauce
• 3-4 cups vegetable broth or water
• 32 oz. can diced tomatoes

Instructions

Assembly Instructions:

1. Rinse the beans and combine them in a large stockpot. Cover with water and bring to a boil on the stovetop over high heat.

2. Reduce heat to medium-low and simmer the beans for 1 to 1 1/2 hours, until beans are tender.

3. Drain and rinse the beans.

4. Remove from heat and allow to cool.

5. Place cooled cooked beans in a large resealable freezer bag. Add diced onion, diced jalapeños, garlic, seasoning, Worcestershire sauce, vegetable broth or water, and diced tomatoes.

6. Squish the bag to combine. Remove excess air, seal, and freeze.

Cooking Instructions:

1. Thaw.

2. Place in a large stovetop pot. Heat on medium-high and bring to a boil.

3. Reduce to medium-low and cover, simmering for 1 hour until all liquid is absorbed, stirring occasionally.

Recipe Notes

Note: if desired, you can soak the beans overnight before assembling this recipe.