close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 10 cups

This vegan red bean chili is bursting with fresh produce, hearty kidney beans, and delicious smoky spices that will amp up your dinnertime. Millet is the surprising ingredient that adds extra heft to each spoonful and offers a subtle chewy texture. If you can’t find poblano peppers, substitute green or yellow bell peppers and kick up the heat with a little extra jalapeño. Soak up the savory stew with a side of brown rice or whole wheat tortillas!

Hearty Red Bean Chili in a white bowl with tortillas on the side

Ingredients

  • 2 cups finely chopped yellow onions
  • 2 cups finely chopped red bell peppers
  • 1 cup coarsely chopped fresh poblano chile peppers
  • ½ cup millet
  • 2 tablespoons finely chopped and seeded fresh jalapeño
  • 3 cloves garlic, minced
  • 4 cups vegetable broth or water
  • 3 15-oz. cans diced fire-roasted tomatoes, undrained
  • 2 15-oz. cans red kidney beans, rinsed and drained
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon chipotle chile powder or finely chopped chipotle chile pepper in adobo sauce
  • 2 tablespoons paprika
  • 2 tablespoons lemon juice
  • Sea salt, to taste
  • Corn tortillas or steamed rice, for serving

Instructions

  1. In a Dutch oven cook the first six ingredients (through garlic) over medium-low 15 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  2. Add the next eight ingredients (through paprika). Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until millet is tender.
  3. Stir in lemon juice and season with salt. Serve hot with tortillas or rice.
tags:

Comments (11)

(5 from 8 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Lydia2 weeks ago
Reply
Do you want to report this comment as inappropriate?

This was fantastic; although, yeah we also didn’t include the millet (couldn’t find it at our regular grocery). I think I would reduce the liquid even more next time to adjust, but flavor-wise this was wonderful. One of our new faves.

Tiffany Mekeel4 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious and not too much in the way of prep and ingredients. Definitely will be make this again!

Mary Msuku5 months ago
Reply
Do you want to report this comment as inappropriate?

Great recipe with not to many steps and ingredients.

Isabelle Katz5 months ago
Reply
Do you want to report this comment as inappropriate?

Finally, an easy recipe from Darshana with pretty common ingredients. I do love her recipes when they are cooked, but oh my! too many ingredients and too much fussing. This is great and tasty too.

Isabelle Katz5 months ago
Reply
Do you want to report this comment as inappropriate?

Finally, an easy recipe from Darshana. I do love her food but oh my!!! such a long list of ingredients in most of her recipes.

Nicole5 months ago
Reply
Do you want to report this comment as inappropriate?

I did not add millet because I knew my teenager would turn up her nose at it – so I added a bit less broth (and also no lemon juice) to make it more chili-like without the grain added, and both she and my husband (who normally snubs my vegan recipes) LOVED it. Thanks for the great recipe! I’ll be making this often! Oh – and I did add a little water/cornstarch at the end for thickening 🙂

Arrhiannon5 months ago
Reply
Do you want to report this comment as inappropriate?

This recipe is very hearty and delicious. I used pearl couscous instead of rice as a serving base and kept everything else as written. My husband loved it and he did not need to add his “hot sauce” because it was spicy enough. Thanks for such a delicious main dish, served with cornbread and broccoli.

Allyson5 months ago
Reply
Do you want to report this comment as inappropriate?

This is very good! I didn’t use the millet in the chili. I cooked quinoa separately. Once they were both done I did a layer of quinoa and then the chili! So good! Lots of great flavors! Will make again. I made half of the recipe and there is still plenty for leftovers.

zana5 months ago
Reply
Do you want to report this comment as inappropriate?

can quinoa be substituted for millet?

TC6 months ago
Reply
Do you want to report this comment as inappropriate?

The recipe lists CANNED kidney beans (which, obviously, are already cooked) as an ingredient. No need to adjust the liquid unless you want a thicker chili (just add less liquid).

NessieJayModel6 months ago
Reply
Do you want to report this comment as inappropriate?

This tastes very good. How would you adjust the amount of water added if you chose to use fully-cooked beans instead?

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

Hearty Red Bean Chili in a white bowl with tortillas on the side see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap