We really wanted to make a vegan red bean chili and we found the perfect recipe. It is cheap, healthy, simple and has the authentic Mexican flavor.

We often eat legumes because they are very healthy and because we love them. We are always trying new recipes and especially those that are simple and quick so as not to complicate our lives too much on a daily basis.



  • 400 gramos de alubias rojas secas o 2 botes de alubias cocidas de 400 gramos cada uno
  • 2 cucharadas de aceite de oliva virgen extra
  • 2 guindillas cayenas
  • 4 dientes de ajo
  • 1 cebolla
  • 100 gramos de pimiento verde
  • 100 gramos de pimiento rojo
  • 140 gramos de zanahoria
  • 360 gramos de tomate
  • 1 bote de salsa de tomate o salsa de tomate casera (560 gramos)
  • 2 cucharaditas de comino en polvo
  • Sal y pimienta negra al gusto
  • 2 tazas de agua o caldo de verduras (500 mililitros)
  • 125 gramos de nachos (para acompañar)


  1. In a pan add the oil and when is hot add the chopped garlic, onion and chilli pepper. When they begin to brown, add the green pepper, the red pepper, the carrot and the diced tomato. Leave about 5 minutes over medium-high heat.
  2. Add the tomato sauce, cumin, salt and pepper, leave about 5 minutes and add the cooked beans ( you can use canned beans or boil them like us in plenty of water for an hour or until tender) and the water or vegetable broth. Increase the heat to the maximum until it boils and lower the heat to medium. Leave for about 30 minutes or until the sauce thickens.
  3. Serve with the nachos as a side dish.
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