Meal Prep Series: Vegetarian Black Bean & Chickpea Chili

Vegetarian chili in a bowl with black beans, chickpeas, zucchini, and Tex-Mex spices, topped with yoghurt and herbs.

This smoky Black Bean and Chickpea Chili is hearty, high in plant-based protein, and full of complex carbs to keep you fuelled for hours. Thanks to our Blazing Tex-Mex Rub, it’s got just the right amount of kick without being blow-your-head-off spicy. It’s vegetarian, naturally gluten free, and super easy to make vegan — just swap in your favourite plant-based cheese or Greek-style yoghurt. Great for meal prep, freezer stashing, or a weeknight dinner that feels like a hug in a bowl.

Ingredients

  • Serves: 4
  • Prep Time: 10 minutes   Cook Time: 30 minutes
  • Total Time: 40 minutes

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp Blazing Tex-Mex Rub
  • 1 red capsicum, chopped
  • 1 zucchini, chopped
  • 1 tsp salt
  • 1 can black beans, drained
  • 1 can chickpeas, drained
  • 1 can diced tomatoes
  • 1 cup vegetable stock
  • 1 tsp maple syrup or coconut sugar

    • Method

      1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
      2. Add Blazing Tex-Mex Rub, capsicum, zucchini and salt. Cook for 5 minutes.
      3. Add beans, chickpeas, tomatoes, stock and maple syrup. Simmer uncovered for 25–30 minutes, stirring occasionally.
      4. Adjust seasoning if needed. Serve with optional toppings.

    Tips

      • To make it vegan, use plant-based cheese or Greek-style yoghurt instead of dairy toppings.
      • Serve over brown rice or quinoa for even more complex carbs.
      • Freeze in portions for grab-and-go lunches.
      • Top with avocado, coriander, lime wedges or crushed corn chips for extra crunch.
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