This thick and rich Vegan Chili Bean Dip is made with an amazing blend of spices and a variety of beans, carrots and chickpeas.
Because it’s a yummy, meatless, comfort food alternative that both carnivores and omnivores will appreciate, this bean dip is ideal for watching fall/winter games with a crowd.
Plus, if you pick your toppings wisely, this one-pot recipe can be made gluten-free. This meatless bean dip is sure to please and even customizable for vegans and dairy-free diets.
Contents
bean dip ingredients
- kidney and black beans
- chickpeas
- crushed tomato
- red onions
- red bell peppers
- carrots
- cloves garlic
- jalapeno pepper
- chili flakes, oregano, paprika and cumin
instructions
Step 1: Bring a big saucepan of hot olive oil to a boil. Chop up carrots and sauté them for a minute or two, then add to the broth to cook. Chop red bell pepper and onion and sauté until the pepper softens and the onion is transparent.
Optional: Slice the jalapeño and dice the garlic and then add both to the pot (veins and seeds out). Allow the sauce to cook for one more minute to develop its fragrance.
Step 2: Crush chipotle peppers and add them together with crushed canned tomatoes, canned chickpeas, and crushed beans. Continue to cook for about 20 minutes, until the liquid has been reduced and the flavors have melded.
Step 3: Use the chili beans as a filler for Mexican tortillas, burritos, or enchiladas, or serve them in separate bowls.
toppings
This bean dip chili recipe is dairy-free and vegan as-is. Vegan-friendly toppings like sliced avocado and tortilla go great with this recipe. Some other topping options include:
- Grated cheddar cheese or cheese crisps
- crackers
- Lime juice
- Sliced jalapeños
- Sliced avocado
- Sour cream
- Shredded cheese
- Fresh cilantro or parsley
- Tortilla chips
tips
- Starting with aromatics like onion, carrot, celery, and garlic, makes these simple ingredients taste extraordinary.
- For a flavorful, smoky touch, simply use chili spices and smoked paprika.
- In a rush? If you enjoy a thicker dip, blend a bit. It gives the appearance and flavor of a chili that has been boiling all morning, but it only takes minutes to prepare!
leftovers
The leftovers from this chili store nicely in the refrigerator for four days.
This chili dip is also delicious as a protein-packed topping for baked potatoes, fries, or with grilled cheese. My son loves it with as chili mac.
Smoky Chili
Ingredients
- 2 carrots
- 1 15 oz can kidney beans
- 1 15 oz black beans
- 1 15 oz chickpeas
- 2 15 oz can crushed tomatoes
- 2 red onion
- 2 red bell peppers
- 4 cloves garlic chopped
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 cup water *add a little at a time, depending on your thickness preferences
- ½ lb ground meat of choice *for non-vegans
Instructions
- Heat olive oil in a large pot. Add chopped carrot and sauté for a minute or two until lightly golden. Add chopped onion with chopped red bell pepper and sauté until onion is translucent and the pepper is tender. Then add chopped garlic and sliced jalapeno (veins and seeds out). Stir for one more minute to be fragrant.
- Add canned beans and chickpeas, crushed tomato, chipotle sauce, spices, and water. Stir to combine and simmer for 20 minutes until liquid is reduced and flavors are well combined.
- Serve these chili beans into individual bowls or use them as a filling for Mexican tortillas, burritos, or enchiladas!
Notes
- Lime juice
- Sliced jalapenos
- Sliced avocado
- Sour cream
- Shredded cheese
- Fresh cilantro or parsley
- Tortilla chips
- Make this recipe in advance and freeze it in portions to have a meal ready when needed. You can store it for up to four months in a sealed bag. Thaw it in the fridge for 8 hours and then reheat it in the microwave or over the stove.
- For a spicy version, add extra chili flakes, peppers, or hot sauce.