Fajita Bean Chili! Get ready to spice up your life with our sassy Fajita Bean Chili – it’s so good, it’ll make your taste buds do the cha-cha-cha!

Loaded with a nourishing medley of veggies and hearty beans, this low-fat Fajita Bean Chili is a wholesome delight that pairs perfectly with a side of warm cornbread or creamy avocado slices. Whether you prefer a kick of heat or a milder taste, this versatile dish can be customized to suit your palate. Quick and effortless to prepare, this mouthwatering chili is guaranteed to earn a cherished spot as a beloved family favorite at your dining table.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Indulge in a guilt-free feast with our delectable low-fat chili that will leave you craving for more! Pair it with our scrumptious Healthy Vegan Cornbread (Whole Wheat) or Jalapeño Corn Muffins (Gluten Free) for a delightful duo.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This chili is packed with delicious fajita spices. Brimming with red and green bell peppers, onions, garlic, and beans, this low-fat chili is great with a side of cornbread. It can be made spicy or mild. It’s easy to make and so tasty.
• Flavors to Marry:  Make sure you allow at least 5 minutes for the flavors to marry.  The flavors continue to develop once the chili slightly cools.
• Beans: You can pretty much use just about any bean you enjoy in this recipe.
• Low-Fat Dish Expectations: This chili was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is very tasty for what it is, and that is a low-fat bean chili. We just want to make sure that our Readers recognize this when contemplating making this recipe.
• Spicy/Heat – Jalapeno Pepper: We used a mild jalapeno pepper.  If unsure how much heat, use a small one or half of a jalapeno pepper, or leave it out completely for a milder version.
• Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it unless of course, you enjoy chili with some heat to it.
• Spices: Feel free to ramp up or reduce the spices based upon your favorites and level of spiciness desired. The recipe is easily customizable to suit your personal preferences.
• Chopped Green Chiles: Be sure to read the can as chopped green chiles come in both mild and hot. We used mild chopped green chiles.
• Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes.  We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes and tomato sauce) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. However, if you prefer that ‘tinny’ flavor that comes from canned tomatoes, then leave out the baking soda or perhaps use a tiny pinch.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large stock pot

If you try this flavorful chili, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Fajita Bean Chili

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 35 Minutes
• Total Time: 45 Minutes
• Yield: 8 Cups 1x
• Category: Stew
• Method: Stovetop
• Diet: Vegan

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Description

Loaded with a nourishing medley of veggies and hearty beans, this low-fat Fajita Bean Chili is a wholesome delight that pairs perfectly with a side of warm cornbread or creamy avocado slices.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 1 jalapeno pepper, seeded, fine dice (optional) *
• 1 green bell pepper, small dice
• 1 red bell pepper, small dice
• 1 Tablespoon minced garlic
• 1 – [14.5 oz. can ] petite diced tomatoes
• 1 – [ 4.5 oz. can ] chopped green chiles *
• 1 – [ 8 oz. can ] tomato sauce
• 1 ½ cups water
• 1 ½ cups low-sodium vegetable broth *

Other Ingredients:

• 1 Tablespoon nutritional yeast (optional)
• 1 – [ 15 oz. can ] kidney beans, drained and rinsed *
• 1 – [ 15 oz. can ] pinto beans, drained and rinsed *
• 1 – [ 15 oz. can ] black beans, drained and rinsed *
• 1/8 teaspoon baking soda (optional) * 

Spice/Herb Ingredients:

• 1 Tablespoon + 1 ½ teaspoons chili powder (+/-) *
• ¾ teaspoon cumin (+/-) *
• ½ teaspoon smoked paprika (+/-) *
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ to 1 teaspoon sea salt (+/-) *
• Pinch cayenne pepper (+/-) *

Serving Ideas:

• Baked potato
• Steamed rice
• Tortilla chips
• Avocado chunks
• Vegan sour cream

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Instructions

1. Place the Spice/Herb Ingredients (except the cayenne pepper) in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the diced onions, red and green bell peppers, and jalapeno peppers; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.  Add a couple of tablespoons or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic, sauté for one minute.
4. Add all remaining Base Ingredients and Spice/Herb mix, stir well to combine. Bring to a boil, then immediately lower to a simmer.  Simmer for 10 minutes.
5. After 10 minutes, add all the Other Ingredients and the cayenne pepper, stir well.  Simmer for 10 minutes, then remove from the stove.
6. Allow to sit for 5 minutes undisturbed to allow the flavors to marry. Serve over a baked potato, with steam rice or cornbread, or accompanied with tortilla chips and/or avocado chunks or vegan sour cream.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 4 to 6  (makes 8 cups)

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