Smoky Mixed Bean Chilli Non Carne recipe

For years, I was on a quest to find the perfect vegetarian chilli recipe. One that wasn’t just “good for vegetarian,” but genuinely outstanding in its own right. Let me tell you, the search was long, filled with bland, watery, or overly tomatoey attempts. Then, I stumbled upon the concept of “Chilli Non Carne” – a meat-free chilli aiming to replicate the rich, hearty flavors of traditional chilli con carne. Intrigued, I started experimenting, and after several iterations, I finally cracked the code with this Smoky Mixed Bean Chilli Non Carne. The first time I made it, the aroma alone was intoxicating, filling my kitchen with smoky, spicy, and deeply savory notes. The taste? Absolutely phenomenal. A complex blend of smoky chipotle, rich cocoa, and hearty beans, simmered to perfection. Even my meat-loving friends and family were blown away, declaring it the best chilli they’d ever had, meat or no meat! This recipe isn’t just a meatless substitute; it’s a flavour-packed, satisfying, and incredibly versatile dish that has become a staple in our home. Whether you’re vegetarian, vegan, or simply looking to reduce your meat consumption, this Smoky Mixed Bean Chilli Non Carne is guaranteed to become your new go-to chilli recipe.

Ingredients: The Heart and Soul of Smoky Flavour

Creating a truly exceptional Smoky Mixed Bean Chilli Non Carne requires a careful selection of ingredients, each contributing to the depth of flavour and hearty texture. Let’s explore the key components that make this chilli so irresistible:

For the Rich and Smoky Base:

• 2 tbsp Olive Oil: Olive oil serves as the foundation for sautéing the vegetables, adding healthy fats and a subtle fruity undertone. Extra virgin olive oil is preferred for its richer flavour, but regular olive oil works well too. You can also use other plant-based oils like avocado oil or rapeseed oil. Olive oil helps to build flavour from the very beginning.
• 1 Large Onion, chopped: Onion forms the aromatic base of the chilli, providing a savoury sweetness that deepens as it cooks. Yellow or white onions are excellent choices. Chopping the onion finely ensures it cooks evenly and melds seamlessly into the chilli.
• 2 Bell Peppers (any colour), chopped: Bell peppers contribute sweetness, vibrant colour, and a subtle vegetal flavour. A mix of colours (red, yellow, orange) adds visual appeal and a slightly more complex flavour profile. Remove the seeds and membranes before chopping.
• 2-3 Cloves Garlic, minced: Garlic is essential for adding pungent aroma and depth of flavour. Freshly minced garlic is highly recommended for the best flavour impact. Mincing ensures the garlic flavour is evenly distributed throughout the chilli.
• 1-2 Red Chillies (or to taste), finely chopped (optional, for extra heat): Red chillies provide a welcome kick of heat and spice. Adjust the quantity based on your spice preference. For a milder chilli, remove the seeds and membranes. For extra heat, leave them in. You can use fresh red chillies like bird’s eye or cayenne, or dried red chilli flakes.
• 2 tbsp Chipotle Paste (or smoked paprika for a milder smokiness): Chipotle paste is the secret ingredient for achieving that signature smoky flavour. It adds a deep, rich smokiness and a subtle heat. If you prefer a milder smokiness, you can substitute with smoked paprika, but chipotle paste delivers a more authentic smoky depth. Look for chipotle paste in the international aisle of most supermarkets.
• 1 tbsp Ground Cumin: Cumin adds warmth, earthiness, and a slightly nutty flavour, essential for authentic chilli flavour. Ground cumin is readily available and easy to use.
• 2 tsp Dried Oregano: Dried oregano provides a slightly pungent, herbaceous, and peppery note that complements the other spices and beans beautifully. Dried oregano is a classic chilli spice.
• 1 tsp Cocoa Powder (unsweetened): Unsweetened cocoa powder might seem like an unusual ingredient in chilli, but it adds a subtle depth of flavour and richness, enhancing the overall complexity and umami notes without making it taste like chocolate. Use good quality unsweetened cocoa powder.

For the Hearty Bean and Tomato Body:

• 1 can (400g) Chopped Tomatoes: Chopped tomatoes form the liquid base of the chilli and provide acidity and sweetness. Use good quality canned chopped tomatoes for the best flavour. You can use diced tomatoes or crushed tomatoes as well.
• 1 can (400g) Kidney Beans, drained and rinsed: Kidney beans are a classic chilli bean, providing a meaty texture and mild, slightly sweet flavour. Draining and rinsing removes excess sodium and canning liquid.
• 1 can (400g) Black Beans, drained and rinsed: Black beans add a different texture and slightly earthy flavour, complementing the kidney beans and adding variety. Draining and rinsing is also important for black beans.
• 1 can (400g) Cannellini Beans (or other white beans), drained and rinsed: Cannellini beans (or other white beans like great northern beans or butter beans) add a creamy texture and mild, nutty flavour, contributing to the overall heartiness and complexity of the bean mix. Draining and rinsing applies to cannellini beans as well.
• 500ml Vegetable Broth (or water): Vegetable broth provides the additional liquid needed to simmer the chilli and develop the flavours. Use good quality vegetable broth for a richer flavour. Water can be used as a substitute, but broth adds more depth.

For Finishing and Seasoning:

• Salt and Black Pepper, to taste: Essential seasonings to enhance all the flavours in the chilli. Seasoning at each stage of cooking is crucial for a well-balanced and flavorful dish. Taste and adjust seasoning as needed throughout the recipe.
• Fresh Coriander, chopped (for garnish): Fresh coriander (cilantro) adds a bright, citrusy, and fresh flavour as a garnish, balancing the richness and smokiness of the chilli.
• Lime Wedges (for serving): Lime wedges provide a squeeze of acidity that brightens the flavours and adds a final touch of freshness when serving.

Ingredient Notes for Success:

• Bean Variety: Feel free to experiment with different types of beans based on your preference and availability. Pinto beans, adzuki beans, or even chickpeas can be incorporated.
• Spice Level: Adjust the amount of red chillies and chipotle paste to control the spice level. For a milder chilli, reduce or omit the red chillies and use smoked paprika instead of chipotle paste. For a spicier chilli, add more chipotle paste or a hotter variety of chilli.
• Fresh vs. Dried Herbs: While dried oregano is specified, you can use fresh oregano if you have it available. Use about 2 tablespoons of fresh oregano, chopped, instead of 2 teaspoons of dried.
• Cocoa Quality: Use good quality unsweetened cocoa powder for the best flavour. Dutch-processed cocoa will provide a smoother and less bitter flavour.

By gathering these ingredients and understanding their roles, you are well on your way to creating a deeply flavourful and satisfying Smoky Mixed Bean Chilli Non Carne.

Instructions: Simmering Your Way to Chilli Perfection

Now that you have all your ingredients prepared, let’s dive into the step-by-step instructions for making this delicious Smoky Mixed Bean Chilli Non Carne. Follow these directions carefully to achieve chilli perfection:

Step 1: Build the Flavour Base:

1. Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and bell peppers. Sauté for 5-7 minutes, or until the vegetables begin to soften and become fragrant. Stir occasionally to prevent sticking and ensure even cooking.
2. Add Garlic and Chillies: Add the minced garlic and chopped red chillies (if using) to the pot. Cook for another minute until fragrant, stirring constantly. Be careful not to burn the garlic, as it can become bitter. This step releases the aromatic oils and builds the flavour base.
3. Bloom Spices and Chipotle: Stir in the chipotle paste, ground cumin, dried oregano, and cocoa powder. Cook for another minute, stirring constantly, allowing the spices to “bloom” in the heat. This process enhances their flavour and aroma. The mixture will become fragrant and slightly paste-like.

Step 2: Simmer the Chilli:

1. Add Tomatoes and Beans: Pour in the canned chopped tomatoes and vegetable broth (or water). Stir well to combine, scraping up any browned bits from the bottom of the pot. Add the drained and rinsed kidney beans, black beans, and cannellini beans.
2. Bring to a Simmer: Bring the chilli to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or up to 2 hours for even deeper flavour. The longer simmering time allows the flavours to meld and deepen, and the chilli to thicken. Stir occasionally to prevent sticking and ensure even cooking.
3. Season to Taste: After simmering for at least an hour, season the chilli generously with salt and black pepper to taste. Start with a teaspoon of salt and half a teaspoon of black pepper, and then adjust to your preference. Taste and continue to season until the flavours are balanced and well-rounded. Remember that seasoning is crucial for bringing out the best in the chilli.

Step 3: Finish and Serve:

1. Check Consistency: If the chilli is too thick, add a little more vegetable broth or water to reach your desired consistency. If it’s too thin, simmer uncovered for a further 10-15 minutes to allow it to reduce slightly.
2. Serve Hot: Ladle the Smoky Mixed Bean Chilli Non Carne into bowls. Garnish generously with fresh chopped coriander and serve with lime wedges on the side for squeezing over.

Tips for Chilli Perfection:

• Low and Slow Simmering: The key to a deeply flavourful chilli is low and slow simmering. Resist the temptation to rush the simmering process. The longer it simmers, the richer and more complex the flavours will become.
• Taste and Adjust Seasoning: Regularly taste the chilli during simmering and adjust seasoning as needed. Flavour develops over time, so seasoning at the end is not enough. Season in layers throughout the cooking process.
• Don’t Be Afraid of Smoky Flavour: Chipotle paste is essential for the signature smoky flavour. Don’t be afraid to use the full amount specified in the recipe. If you are very sensitive to smokiness, start with a smaller amount and add more to taste.
• Bean Texture: If you prefer a smoother chilli, you can lightly mash some of the beans against the side of the pot during the last 30 minutes of simmering. This will release starch and thicken the chilli slightly.
• Resting Time (Optional): Like many stews and braises, chilli often tastes even better the next day after the flavours have had time to meld further. If time allows, let the chilli cool completely, then refrigerate overnight. Reheat gently the next day.

By following these detailed instructions and tips, you will be able to create a truly exceptional Smoky Mixed Bean Chilli Non Carne that is bursting with flavour and incredibly satisfying. Enjoy the cooking process and the delicious results!

Nutrition Facts: A Wholesome and Plant-Based Meal

Smoky Mixed Bean Chilli Non Carne is not only delicious and flavourful but also packed with nutrients, making it a wholesome and healthy plant-based meal. Here’s a general overview of the nutrition facts. Please remember these are estimates and can vary based on specific ingredient brands and portion sizes.

Servings: 6-8 servings (depending on portion size)

Approximate Nutrition Facts Per Serving (based on 1/6th of the chilli):

• Calories: 350-450 kcal
• Total Fat: 15-20g
  • Saturated Fat: 2-3g (primarily from olive oil)
• Cholesterol: 0mg
• Sodium: 500-600mg (can vary depending on broth and canned bean brands)
• Total Carbohydrates: 50-60g
  • Dietary Fiber: 15-20g
  • Sugars: 10-15g (naturally occurring in vegetables and tomatoes)
• Protein: 15-20g

Key Nutritional Highlights:

• Excellent Source of Protein: Beans are a fantastic source of plant-based protein, essential for muscle building, repair, and overall bodily functions. This chilli is packed with protein from the mixed beans.
• High in Fiber: Beans, vegetables, and tomatoes contribute a significant amount of dietary fiber. Fiber is crucial for digestive health, blood sugar control, satiety, and maintaining healthy cholesterol levels.
• Rich in Vitamins and Minerals: This chilli is rich in various vitamins and minerals, including folate, iron, magnesium, potassium, and vitamin C, derived from the beans, vegetables, and tomatoes.
• Low in Saturated Fat and Cholesterol-Free: Being plant-based, this chilli is naturally low in saturated fat and cholesterol-free, making it a heart-healthy meal option.
• Vegan and Vegetarian-Friendly: This recipe is inherently vegan and vegetarian, suitable for those following plant-based diets.

Important Disclaimer:

These nutrition facts are estimates only. Actual values may vary based on specific ingredients, brands, and portion sizes. Sodium content can vary significantly depending on the vegetable broth and canned bean brands you use. Choosing low-sodium broth and rinsing beans thoroughly can help reduce sodium content. If you have specific dietary needs or concerns, it is always best to calculate the nutrition information based on the exact ingredients you use. You can use online nutrition calculators or apps for more precise values.

Tips for Making it Even Healthier:

• Reduce Olive Oil: You can reduce the olive oil to 1 tablespoon or even omit it entirely and sauté the vegetables in a little vegetable broth or water to lower the fat content.
• Use Low-Sodium Broth and Rinse Beans: Opt for low-sodium vegetable broth and rinse the canned beans thoroughly to reduce sodium intake.
• Increase Vegetables: Add more vegetables to the chilli, such as mushrooms, zucchini, or leafy greens like spinach or kale, to boost the nutrient content and fiber.
• Serve with Whole Grains: Serve the chilli with whole grains like brown rice, quinoa, or whole wheat bread instead of white rice or white bread to increase fiber intake.
• Control Portion Sizes: While nutritious, chilli is still calorie-containing. Be mindful of portion sizes to manage calorie intake, especially if you are watching your weight.

Smoky Mixed Bean Chilli Non Carne is a nutritious and satisfying meal that can easily be incorporated into a healthy eating plan. Its plant-based nature and abundance of beans and vegetables make it a wholesome choice for a flavourful and guilt-free meal.

Preparation Time: Planning Your Smoky Chilli Feast

Knowing the preparation time is essential for planning your cooking schedule. Here’s a breakdown of the preparation time for Smoky Mixed Bean Chilli Non Carne:

• Prep Time: 20-25 minutes
  • This includes time for chopping vegetables (onion, bell peppers, garlic, chillies if using), measuring spices, and gathering all ingredients.
• Cook Time (Sautéing and Simmering): 1 hour 15 minutes – 2 hours 15 minutes
  • This includes sautéing the aromatics and spices (approx. 10 minutes), and simmering the chilli (1 hour – 2 hours).
• Total Active Time: Approximately 35-45 minutes (prep time + sautéing and initial steps)
• Total Passive Time: Simmering time (1 hour – 2 hours) – mostly hands-off time while the chilli simmers and develops flavour.
• Total Time from Start to Finish: Approximately 1 hour 35 minutes – 2 hours 45 minutes (depending on desired simmering time).

Time-Saving Tips:

• Use Pre-Chopped Vegetables: Purchase pre-chopped vegetables to save prep time, especially if you are short on time.
• Prep Ingredients Ahead: Chop vegetables and measure spices ahead of time (e.g., the night before or in the morning). Store chopped vegetables in airtight containers in the refrigerator. This will significantly reduce active cooking time on the day you plan to make the chilli.
• Batch Cook and Freeze: Chilli is an excellent dish for batch cooking. Make a large batch and freeze portions for future meals. This saves time in the long run and provides convenient, healthy meals ready to go.
• Utilize Kitchen Gadgets: Use a food processor to chop vegetables quickly if you have one.

Planning Tips:

• Simmering Time Flexibility: The simmering time for chilli is flexible. You can simmer it for a minimum of 1 hour, but longer simmering (up to 2 hours or even longer on very low heat) will result in even deeper and richer flavour. Plan your cooking time accordingly based on your desired flavour intensity.
• Make Ahead for Best Flavour: Chilli often tastes even better the next day. Consider making it a day ahead and reheating it before serving. This allows the flavours to meld and deepen overnight.
• Weekend Cooking: Chilli is a great dish to make on the weekend when you have more time, and then enjoy it throughout the week for lunches or dinners.

By understanding the preparation time breakdown and utilizing these time-saving tips, you can efficiently plan and prepare your Smoky Mixed Bean Chilli Non Carne, making it a manageable and delicious meal for any day of the week.

How to Serve: Creative Ways to Enjoy Your Chilli

Smoky Mixed Bean Chilli Non Carne is incredibly versatile and can be served in numerous delicious ways. Here are some creative serving suggestions to enjoy your chilli to the fullest:

Classic Serving Options:

• In Bowls, as a Stew: The most traditional way to serve chilli is in bowls as a hearty stew. Garnish generously with fresh coriander and a dollop of your favourite toppings (see below).
• Over Rice: Serve chilli spooned over cooked rice (white rice, brown rice, or quinoa). Rice provides a neutral base that complements the rich and flavourful chilli.
• With Cornbread: Serve warm cornbread alongside your chilli for a classic and comforting pairing. The slightly sweet cornbread is delicious for dipping into the chilli.

Creative Serving Ideas:

• Chilli Cheese Fries (Vegan Cheese): Top a bed of crispy fries with chilli and melted vegan cheese for a decadent and indulgent treat.
• Chilli Baked Potatoes: Stuff baked potatoes with chilli and your favourite toppings for a hearty and satisfying meal.
• Chilli Nachos (Vegan Cheese): Layer tortilla chips with chilli, vegan cheese, and other nacho toppings like salsa, guacamole, and vegan sour cream for a fun and shareable appetizer or meal.
• Chilli Tacos or Burritos: Use chilli as a filling for tacos or burritos. Add other taco/burrito fillings like shredded lettuce, salsa, guacamole, and vegan sour cream.
• Chilli Stuffed Peppers: Halve bell peppers, fill them with chilli, top with vegan cheese (optional), and bake until peppers are tender for a flavorful and healthy meal.
• Chilli Soup with Tortilla Strips: Thin out the chilli slightly with extra broth and serve as a soup, garnished with crispy tortilla strips and avocado.

Topping Suggestions (Customize Your Chilli Bowl!):

• Fresh Coriander (Cilantro): Essential for freshness and flavour.
• Lime Wedges: For a squeeze of bright acidity.
• Avocado or Guacamole: Creamy avocado or guacamole adds richness and healthy fats.
• Vegan Sour Cream or Yogurt: Adds coolness and tanginess.
• Vegan Cheese Shreds: For a cheesy element (choose a variety that melts well).
• Chopped Red Onion or Scallions: For a bit of bite and sharpness.
• Jalapeño Slices (fresh or pickled): For extra heat.
• Tortilla Chips or Strips: For crunch.

Occasion-Based Serving Suggestions:

• Casual Weeknight Dinner: Serve in bowls with rice or cornbread for a simple and satisfying meal.
• Game Day or Party Food: Serve as chilli cheese fries, nachos, or in a slow cooker buffet-style for easy self-serving.
• Potlucks or Gatherings: Bring a large pot of chilli to share at potlucks or gatherings – it’s always a crowd-pleaser.
• Cold Weather Comfort Food: Enjoy a warm bowl of chilli on a cold day for ultimate comfort and coziness.

No matter how you choose to serve it, Smoky Mixed Bean Chilli Non Carne is a versatile and delicious dish that is sure to be enjoyed by everyone. Get creative with your toppings and serving styles to make it your own!

Additional Tips for Ultimate Chilli Non Carne

To take your Smoky Mixed Bean Chilli Non Carne from great to absolutely unforgettable, here are five additional tips for achieving chilli perfection:

1. Toast Your Spices: Before adding the chipotle paste, cumin, and oregano to the pot, dry toast them briefly in the hot pot for 1-2 minutes until fragrant (before adding oil or vegetables). Toasting spices intensifies their flavour and aroma, adding an extra layer of depth to your chilli. Be careful not to burn them – stir constantly and toast over medium-low heat.
2. Deglaze the Pot: After sautéing the vegetables and blooming the spices, add a splash of vegetable broth or even red wine to the hot pot and scrape up any browned bits stuck to the bottom. This process, called deglazing, adds extra flavour and richness to the chilli base. The browned bits are packed with concentrated flavour.
3. Add a Touch of Acidity: Besides the canned tomatoes, consider adding a touch of extra acidity to balance the richness and smokiness. A tablespoon of apple cider vinegar, red wine vinegar, or even a squeeze of extra lime juice added towards the end of cooking can brighten the flavours and add complexity.
4. Consider a “Secret” Ingredient: For an extra layer of umami and depth, consider adding a “secret” ingredient like a tablespoon of soy sauce (or tamari for gluten-free), a few drops of liquid smoke (use sparingly as it’s potent), or even a small piece of dark chocolate (in addition to the cocoa powder). These ingredients enhance the savoury notes without being overtly noticeable.
5. Slow Cooker or Instant Pot Adaptation: This recipe can be easily adapted for slow cooker or Instant Pot cooking. For slow cooker, sauté vegetables in a skillet, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. For Instant Pot, use the sauté function to sauté vegetables and bloom spices, then add remaining ingredients, seal the lid, and cook on high pressure for 15-20 minutes, followed by a natural pressure release for 10-15 minutes. Slow cooking methods further enhance flavour development.

By incorporating these additional tips, you’ll be well-equipped to create a Smoky Mixed Bean Chilli Non Carne that is truly exceptional, packed with layers of flavour, and guaranteed to impress even the most discerning chilli connoisseurs.

FAQ: Your Chilli Non Carne Questions Answered

Got questions about making Smoky Mixed Bean Chilli Non Carne? Here are answers to five frequently asked questions to help you cook with confidence:

Q1: Can I make this chilli spicier?

A: Absolutely! To make your chilli spicier, you can increase the amount of red chillies, use a hotter variety of chilli (like scotch bonnet or habanero, use sparingly!), add more chipotle paste, or include a pinch of cayenne pepper or red chilli flakes. You can also add hot sauce to individual servings for an extra kick. Start with small additions and taste as you go to reach your desired spice level.

Q2: Can I use dried beans instead of canned beans?

A: Yes, you can use dried beans. You will need to soak them overnight and cook them until tender before adding them to the chilli. Use approximately 1 cup of dried beans for each can specified in the recipe. Cooking dried beans from scratch will add a slightly nuttier flavour and may improve the overall texture for some. Remember to adjust cooking time accordingly if using dried beans.

Q3: Can I make this chilli without bell peppers?

A: Yes, if you don’t like bell peppers or don’t have them on hand, you can omit them. The chilli will still be delicious. You can substitute with other vegetables like zucchini, mushrooms, or carrots if you wish to add more vegetable content. Bell peppers contribute sweetness and flavour, but are not essential.

Q4: How long does this chilli last in the refrigerator and freezer?

A: Smoky Mixed Bean Chilli Non Carne will last in the refrigerator for 3-4 days when stored in an airtight container. It freezes very well for up to 3 months. To freeze, let the chilli cool completely, then portion it into freezer-safe containers or bags. Thaw overnight in the refrigerator or reheat directly from frozen (you may need to add a little extra liquid when reheating from frozen).

Q5: Can I make this chilli in a slow cooker?

A: Yes, this recipe is easily adaptable for a slow cooker. Sauté the onions, bell peppers, garlic, and spices in a skillet on the stovetop first to develop the flavours. Then, transfer the sautéed vegetables and all remaining ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Slow cooking enhances the flavour development and creates a very tender and flavourful chilli.

We hope these FAQs have answered your questions and inspired you to create your own incredible Smoky Mixed Bean Chilli Non Carne! Happy cooking and enjoy your flavour-packed, plant-based feast!

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