This Vegan Red Beans Chili Stew is smoky, savory and packed full of delicious flavors. This is my healthy vegan take on the Traditional Southern Red Beans And Rice recipe. I think this might just be one of the best and easiest one-pot comfort food recipes ever.
It’s melt-in-your-mouth delicious and loaded with healthy vegetables. It really doesn’t get much better than that.
Southern Comfort Food
If you’re looking for the best comfort food, then there’s no getting around southern dishes. The deep south is known for it’s amazing, flavor packed dishes that taste like home. But as good as those dishes are, they are often fatty, loaded with calories and meat. I wanted to create a healthy vegan red beans and rice version that still taste of the deep south.
And boy did I succeed. This recipe turned out hearty, comforting and loaded with savory falvors. I was quick to invite people over to give this recipe a test drive with the meat loving skeptics – and I was not disappointed. It was an instant crowd pleaser and everyone pretty much licked their bowl.
Meal Prep Friendly
Not only is this recipe healthy, it’s also meal prep friendly. I actually think it tastes extra good when it’s reheated – it’s intensifies all the flavors in the best way. It might be neccessary to add a little extra liquid, unless you like a very firm chili – I’ve tried it both ways and really can’t pick a favorite. It’s so good either way.
What’s great about this Vegan Red Beans Chili Stew recipe:
- So easy to make
- Meal prep friendly – make it in advance and freeze it for later. The flavors actually intensifies when it’s reheated, making it extra delicious
- Slow cook friendly – you can make this dish in a slow cooker (just add a little extra vegetable broth)
- Vegan, gluten free and soy free
- Nut free
- Loaded with vegetables and plant protein
- Low calorie and very healthy
How to make this Vegan Red Beans Chili Stew
Because I’m all about food being easy, accessible and delicious, there’s a number of simple ways you can make it.
I’m usually so busy during the day, that I end up making dinner last minute. That’s not a problem with this recipe, beause I just chop all the veggies and pretty much just throw all the ingredients into a large pot. After the first 5-10 minutes of cooking, I turn the dish down to a simmer and it more or less takes care of itself. It couldn’t be any easier. The dish really intensifies in flavor as the veggies are allowed time to become melt-in-your-mouth tender – this is usually the time I use to cook the rice and take care of other jobs that need doing around the house. It doesn’t require much supervision, so even though it cooks for around 40 minutes, most of that time it just simmers away on its own. Easy peasy.
If you’re a little more organized and less last minute cooking than I am, you can easily cook this dish in a slow cooker. Just ad a cup or so extra vegetable broth and leave it to slow cook for 2-4 hours. Slow cooking only intensifies all the amazing flavors. When you’re ready to eat, you just serve it with a side of cooked rice and you’re all set.
Vegan Red Beans Chili Stew
- 3 cans Red Kidney Beans
- 2 Red Onions Chopped
- 3 cloves Garlic Minced
- 1 Green Bell Pepper Chopped
- 4 large Carrots Chopped or sliced
- 1 tbsp Hot Sauce
- ½ tsp dried Chili Flakes
- 1 tsp Dried Thyme
- 1 tbsp Smoked Paprika
- Pinch of salt
- Pinch of Pepper
- 1 tbsp Tamari or Soy Sauce
- 1 cup Vegetable Broth
- 1 can Canned chopped Tomatoes
- 1 tbsp Brown Sugar
- ½ cup Coconut Yoghurt optional
- 1½ cup Dried Brown Rice
- 1 tbsp Coconut Oil
- Cook the rice as instructed on the package.
- Heat coconut oil in a large skillet. When the oil is melted, add the chopped carrots and let them cook for a few minutes at medium high heat while stirring occasionally.
- Next, add the chopped red onions, garlic and bell peppers and let the vegetables cook for a few more minutes. Season with salt, pepper, chili flakes, tamari sauce, hot sauce, thyme and smoked paprika and mix until everything is combined.
- Let the spices cook for a minute with the vegetables, before adding the red kidney beans and the vegetable broth. Stir in the diced tomatoes and bring the sauce to a boil. Once the sauce starts to bubble, turn the heat down so the dish simmers.
- Stir in the brown sugar and everything simmer for 5 minutes.
- Next, add the coconut yogurt (optional) and season the dish to taste. Let the dish simmer for 20 minutes, until the sauce has thickened and the vegetables are tender.
- Serve the Chili stew with a side of rice and garnish with fresh herbs. Enjoy.