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Home / Recipes / Dinner / Two Bean Chili (Vegan, Gluten Free)

Two Bean Chili (Vegan, Gluten Free)

By: Samantha RowlandUpdated: February 16, 2019

Gluten FreeDairy FreeVegan

Chili, always a cause of debate. Should it have beans? All meat and tomatoes, rice, quinoa? This Two Bean Chili is my favorite chili recipe. It’s simple, packed with flavor and vegetarian friendly.

I love it because it’s dense enough to be a meal for 4-6 people without adding any meat! However, you can easily cook up a pound of your favorite ground meat (beef, turkey, chicken) and add it to the two bean chili while it is simmering away, but I promise you don’t have to! This recipe is vegan, gluten free, grain free and dairy free.

A big bowl of Two Bean Chili

This recipe was a staple for me in college and my first few years of working. It’s very inexpensive and very hearty. I’ve made many versions of this chili, but this base recipe is the best in my opinion! The best part, I can make a huge batch of this two bean chili for about $5. I tend to stock up on essentials when they have sales. Red kidney beans, black beans, canned tomatoes, frozen peppers. Anytime these are on buy one get one free, I buy at least 4 of each.

Chili Bowl

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During college, I really wanted to learn to cook for myself. My goal was to be able to make wholesome vegetarian foods that I could sustain off of while in class all day. I commuted to school about 30 minutes each way and often had class over the span of a day. While the cafeteria was available, it didn’t offer many vegetarian options, and the ones it did were your “usual” vegetarian fair: pasta, pizza, small salad bar. The food was also pretty expensive, so I did what I could to bring meals to heat up instead. I quickly got tired of eating various versions of spaghetti and salad usually didn’t keep well in my bag.

However, I discovered that if I brought a big container of chili in a thermos, it would stay warm until lunch! I often made rice or quinoa that I would add to this two bean chili, which made it very filling and helped keep me full until I got home later that night.

Two bowls of Two Bean Chili

Dave requested we have chili during the Packers/Cowboys play off game. He’s a huge Packers fan (from Wisconsin) so I knew this was not the time to be recipe testing! I knew my classic chili recipes would win him over, and I was right, he loved it! He made some ground beef to add to his chili after I portioned out a few servings for myself. It was freezing cold (high of 30’s, which in NC is pretty cold) and chili was exactly what we needed to warm ourselves from the inside out! I have to say, I forgot how much I love this recipe. It’s so easy to make, it tastes even better the next day and it’s super versatile.

Like I said, this is my base recipe, so if you like things spicier, add a sliced jalapeno to the pepper when they are sauteing. If you are a fan of having rice or quinoa with your chili, I would advice that you make it separate, as it tends to soak up the liquid, and the chili kind of loses it’s appeal.

 A big bowl of Two Bean Chili with corn bread

★ Did you make this recipe? Please give it a star rating below!

Two Bean Chili

Hearty two bean chili is the perfect way to warm yourself from the inside out during the cold winter months. This vegan recipe is inexpensive (about $5 for 6 servings) and can easily be adapted to your personal preferences. This chili is even better the next day, so make sure to make extra! Don't be surprised when everyone is asking for more though (even the meat eaters!)
5 from 1 vote
Print Pin Rate
Course: Chili
Cuisine: American
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6
Author: Samantha Rowland

Ingredients

  • 1 package frozen sliced bell peppers - defrosted and chopped or 2 bell peppers, chopped
  • 1 yellow or white onion minced
  • 1 15 oz. can fire roasted tomatoes with jalapeno
  • 1 28 oz. can crushed tomatoes
  • 1 tbs. dark chili powder
  • 1 tsp. cumin
  • 1/2 tsp salt
  • 2 cups water
  • 1 can kidney beans - drained and rinsed
  • 1 can black beans - drained and rinsed

Instructions

  • Chop onion and peppers. Add to a large soup pot over medium heat. Cook 5-6 minutes, stirring occasionally so onions don't burn.
  • Add both cans of tomatoes, chili powder, cumin and salt. Allow to cook 3-4 minutes.
  • Add water and both cans of beans.
  • Allow this to come to a light boil, turn down to medium low and let cook 30-40 minutes until some of the water cooks off. Cook until chili is at your desired consistency.
  • Serve with diced onion, avocado slices and cilantro.
  • If you are going to make this not vegan, brown the meat and make sure it is cooked through. Add to the chili once it has met it's desired consistency. Cook 5 minutes to combine flavors.
  • Store in a large glass bowl with a lid. The chili has a tendency to stain plastic, just FYI

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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
175
Fat
 
1
g
Carbohydrates
 
33
g
Fiber
 
11
g
Sugar
 
10
g
Protein
 
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!

 A big bowl of Two Bean Chili topped with red onion

Chili lovers! Don’t forget to check out my Ultimate Chili or Chili Stuffed Sweet Potato recipes.

What about you?

  • Do you have a favorite food that you started making in college or early in your career?
  • What is your chili like? Do you add beans?
  • How do you like to serve your chili?
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Reader Interactions

Comments

  1. Kaz @ Melting Moments

    January 29, 2015 at 8:40 pm

    This looks delicious!

    Reply
    • Sam

      January 30, 2015 at 8:00 am

      Thank you KaZ!

      Reply
  2. Ronda

    January 26, 2015 at 2:38 pm

    Thank you for stopping in and linking up with us this week on #TheWeekendSocial. We love your ideas and hope to see you again this weekend on KitchenDreaming.com. We have pinned, stumbled & shared your recipe across our Social Media, FB, G+ and Twitter.

    Reply
  3. Nicole Neverman

    January 22, 2015 at 7:18 pm

    This chili sounds really fantastic! Great winter warmer :) If you had a spare moment, I would be delighted if you’d drop this (and anything else you’d like to share) by at the #PureBlogLove DIY and recipe link party! You can find me here: http://picnicnz.blogspot.co.nz/

    Reply
  4. Whitney @ French Fry Runner

    January 22, 2015 at 1:58 am

    Yum! This looks so good. Growing up we’d eat tortillas with chili, and I still like to do that occasionally. I do love cornbread, though–especially jalapeno cornbread.

    Reply
  5. GiGi Eats

    January 21, 2015 at 11:25 pm

    5 stars
    I could certainly get it on with this chili! Me + it = Hottie… Not Chili ;)

    Reply
  6. Deborah@Confessionsof a mother runner

    January 21, 2015 at 3:39 pm

    Yum I love veggie chili!

    Reply
  7. Jen

    January 21, 2015 at 12:08 pm

    This sounds wonderful. I’ve been craving chili so much this winter. And I love chili with black beans! I had some left over lamb and sausage the other day. I tossed it in a pan with some onion, tomato and a can of tri-bean blend. It came out so well! I love that you can toss things in a pot for chili and it still tastes great.

    Reply
  8. Susie @ SuzLyfe

    January 21, 2015 at 9:51 am

    Two 2-bean chilis today, from two of my fave bloggers! I wish beans sat better with me–yours looks delicious! Fire roasted tomatoes are a must in my chilis.

    Reply
  9. Jess @hellotofit

    January 21, 2015 at 9:20 am

    Love the addition of fire-roasted tomatoes! And, great presentation/layout in your photos!!

    Reply

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