Fat-Free Chili Beans

Zero fat, zero compromise. This vegan chili skips the oil entirely by boiling the onions, carrots, and garlic in water instead of sauteeing them. You still get tender, flavorful vegetables that form the base of a thick, tomato-rich bean stew.

Three cans of tomato sauce plus tomato paste create a concentrated, deeply tomatoey base that doesn’t need meat or oil to taste full and satisfying. The brown rice cooks right in the pot with the kidney beans, absorbing all that spiced tomato flavor and adding bulk that makes this filling enough for a main dish.

The recipe is intentionally flexible with spicing. Start with chili powder and black pepper, then dial up the heat with cayenne or hot sauce to your taste. That flexibility means you can make this mild for the family or fiery for yourself.

Kitchen Tips

• Add the rice uncooked so it simmers and absorbs the sauce; pre-cooked rice will turn mushy
• Use canned beans (drained and rinsed) for speed, or cook dried beans ahead for better texture
• The chili thickens as it sits; add a splash of water when reheating if it gets too thick
• This freezes well for up to three months; portion into containers for easy grab-and-go lunches

Variations

• Add diced bell peppers or zucchini for extra vegetables
• Use black beans instead of kidney beans for a Southwestern twist
• Stir in frozen corn kernels during the last 5 minutes for sweetness and color