Bean Dinner Recipes Vegan: Delicious Plant-Based Meals

Beans are a staple in the vegan kitchen, and for good reason. Not only are they packed with protein and fiber, but they also serve as a deliciously versatile base for countless dinner recipes.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your routine, bean-centric dishes are both hearty and satisfying. From smoky stews to vibrant salads and savory bakes, beans lend themselves beautifully to a range of global flavors.

In this post, I’m sharing my top vegan bean dinner recipes that are easy enough for a weeknight, yet special enough to impress your guests. If you’ve ever found yourself staring at a can of beans, unsure how to turn it into a crave-worthy meal, these recipes will change your mind—and your dinner game!

Why You’ll Love This Recipe

• Protein Powerhouse: Beans deliver essential plant-based protein, making these meals as nourishing as they are filling.
• Budget-Friendly: Beans are affordable and accessible, keeping your grocery bill in check while still offering bold flavors.
• Customizable: Swap out beans, spices, or veggies to suit what you have on hand or to accommodate picky eaters.
• Meal Prep Magic: Each recipe is perfect for meal prepping, meaning you can enjoy delicious leftovers all week long.
• Family Approved: These dishes are loved by vegans and non-vegans alike—great for gatherings or weeknight dinners.
• Nutritious and Satisfying: Packed with fiber, vitamins, and minerals, making every bite count towards your health goals.

Ingredients

Here’s a general ingredient list for three favorite vegan bean dinner recipes. Scroll down for specific quantities and variations for each recipe!

Equipment

• Large pot or Dutch oven (for stews, chili, or soups)
• Chef’s knife (for chopping vegetables)
• Cutting board
• Can opener (for canned beans or tomatoes)
• Colander (for rinsing beans)
• Wooden spoon or spatula
• Baking dish (for casseroles or bakes)
• Measuring cups and spoons
• Mixing bowls (for salads or prepping ingredients)

Instructions

Below you’ll find detailed, step-by-step instructions for three vegan bean dinner recipes: Smoky Vegan Bean Chili, Mediterranean Chickpea Bake, and Zesty Black Bean & Quinoa Salad.

Smoky Vegan Bean Chili

1. Sauté aromatics: In a large pot over medium heat, add 2 tablespoons olive oil. Sauté 1 diced onion and 3 minced garlic cloves until soft and fragrant (about 5 minutes).
2. Add veggies: Stir in 1 diced bell pepper, 2 chopped carrots, and 2 chopped celery stalks. Cook for 4-5 minutes until softened.
3. Spice it up: Sprinkle in 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1/2 teaspoon oregano. Stir to coat the vegetables in spices.
4. Beans and tomatoes: Add 2 cans (15 oz each) mixed beans (such as black, kidney, and pinto), drained and rinsed, and 1 can (15 oz) diced tomatoes. Pour in 2 cups vegetable broth.
5. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes. Stir occasionally, letting flavors meld and chili thicken.
6. Season and serve: Taste and add salt, pepper, and a squeeze of fresh lime juice. Serve hot, garnished with chopped cilantro.

Mediterranean Chickpea Bake

1. Preheat oven: Set oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. Sauté base: In a skillet, heat 1 tablespoon olive oil. Cook 1 diced onion and 2 minced garlic cloves until translucent.
3. Layer ingredients: Spread 2 cans (15 oz each) chickpeas (drained, rinsed) in the baking dish. Top with sautéed onions, 1 diced red bell pepper, 1 cup halved cherry tomatoes, and 1/2 cup chopped kalamata olives.
4. Add flavor: Sprinkle with 1 teaspoon dried oregano, 1/2 teaspoon thyme, 1/4 teaspoon chili flakes, salt, and pepper. Drizzle with juice of 1 lemon.
5. Bake: Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until vegetables are tender and chickpeas are golden.
6. Finish with herbs: Sprinkle with chopped fresh parsley or basil just before serving.

Zesty Black Bean & Quinoa Salad

1. Cook quinoa: Rinse 1 cup quinoa in a fine-mesh sieve. In a saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, then cover and simmer until water is absorbed (about 15 minutes). Fluff and let cool.
2. Prepare veggies: In a large bowl, combine 1 can (15 oz) black beans (drained, rinsed), 1 cup corn kernels (fresh or thawed), 1 diced red bell pepper, 1/2 small red onion (finely chopped), and 1/4 cup chopped cilantro.
3. Mix dressing: In a small bowl, whisk 3 tablespoons olive oil, juice of 2 limes, 1 teaspoon maple syrup or agave, 1 teaspoon ground cumin, and salt/pepper to taste.
4. Assemble: Add cooled quinoa to the veggie bowl. Pour dressing over and toss to combine thoroughly.
5. Chill and serve: Refrigerate for at least 30 minutes before serving for best flavor. Serve cold or at room temperature.

Tips & Variations

• Switch up the beans: Use any combination of beans you have on hand—black, kidney, cannellini, navy, or even lentils for a twist.
• Add greens: Stir in chopped kale or spinach during the last few minutes of cooking for added nutrients.
• Spice it your way: Adjust the level of heat by adding more chili powder, jalapeños, or hot sauce.
• Make it creamy: For a creamier chili, stir in a spoonful of tahini or coconut milk before serving.
• Meal prep: Double the recipe and freeze portions for busy nights.
• Grain swap: Substitute quinoa with brown rice, barley, or farro in the salad for a different texture.

• “Letting your chili rest for a few hours or overnight in the fridge deepens the flavors. Don’t be afraid to make it ahead—it tastes even better the next day!”

Nutrition Facts

All three of these recipes are designed to deliver balanced nutrition. Here’s a sample nutritional breakdown for a typical serving of the Smoky Vegan Bean Chili:

Chickpea bakes and quinoa salads offer similar nutrition, with plenty of vitamins, minerals, and slow-digesting carbs. All recipes are cholesterol-free and low in saturated fat.

Serving Suggestions

• With bread: Serve chili or chickpea bake with a slice of crusty Green Chile Cheese Bread or homemade Hamburger Bun Sourdough for a heartier meal.
• Over grains: Spoon chili or chickpeas over brown rice, couscous, or roasted sweet potatoes.
• Toppings: Add sliced avocado, a dollop of vegan yogurt, extra herbs, or lime wedges for freshness.
• Salad upgrade: Turn leftovers into a lunchbox salad with fresh greens, or wrap in a tortilla for a quick burrito.
• Pairings: Enjoy with a glass of Green Goodness Juice or a simple side of roasted vegetables.

Conclusion

Beans truly are the unsung heroes of the vegan dinner table. With their versatility, affordability, and impressive nutrition, they make plant-based eating both delicious and accessible.

Recipes like Smoky Vegan Bean Chili, Mediterranean Chickpea Bake, and Zesty Black Bean & Quinoa Salad prove that beans can be the star of the show—no bland or boring dishes here! Whether you’re feeding a crowd or meal prepping for the week, these vegan bean dinners will keep you nourished, satisfied, and excited to eat more plants.

Try one tonight and experience just how comforting and crave-worthy beans can be. Don’t forget to explore other plant-based delights, such as my Half Runner Beans Recipe or sweeten things up with a Lazy Cookie Cake for dessert!

Listicle: 5 Must-Try Vegan Bean Dinner Recipes

Still hungry for more? Here are five vegan bean dinner recipes you’ll want to add to your weekly rotation.

Each is simple, satisfying, and sure to please everyone at the table.

1. Smoky Vegan Bean Chili

   A classic, crowd-pleasing chili packed with mixed beans and a blend of smoky spices. See instructions above for the full recipe.

2. Mediterranean Chickpea Bake

   Easy to prepare and loaded with Mediterranean flavors—think olives, tomatoes, and fresh herbs baked to perfection.

3. Zesty Black Bean & Quinoa Salad

   This protein-packed salad is perfect for warm nights or meal prep lunches. Tossed with a lime-cumin dressing for a zippy finish.

4. Easy Vegan White Bean Stew

   Ingredients: 2 cans cannellini beans, 1 onion, 3 garlic cloves, 2 carrots, 4 cups vegetable broth, 2 cups chopped kale, 2 tbsp olive oil, 1 tsp thyme, salt, and pepper. Instructions: Sauté onion, garlic, and carrots in olive oil.

   Add thyme and cook until fragrant. Stir in beans and broth, bring to a simmer.

   Add kale, cook until wilted, and season to taste. Serve with crusty bread.

5. Spicy Red Lentil & Kidney Bean Curry

   Ingredients: 1 cup red lentils, 1 can kidney beans, 1 onion, 2 garlic cloves, 1 tbsp curry powder, 1 tsp ginger, 1 can coconut milk, 2 cups spinach, salt, and pepper. Instructions: Cook onion, garlic, and ginger in oil.

   Add curry powder, lentils, and coconut milk. Simmer until lentils are soft.

   Stir in kidney beans and spinach, cook until spinach wilts. Serve with rice or naan.

With these recipes in your repertoire, you’ll never run out of ways to enjoy beans for dinner. Try mixing up the types of beans and spices for even more variety.

For more vegan meal inspiration, don’t miss my Kodiak Banana Muffins Recipe for a wholesome breakfast or snack.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Bean Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty, flavorful vegan chili packed with beans and vegetables. Perfect for a cozy, protein-rich dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, diced”, “2 cloves garlic, minced”, “1 red bell pepper, chopped”, “1 (15 oz) can black beans, drained and rinsed”, “1 (15 oz) can kidney beans, drained and rinsed”, “1 (15 oz) can diced tomatoes”, “2 teaspoons chili powder”, “1 teaspoon cumin”, “1/2 teaspoon smoked paprika”, “1/2 teaspoon salt”, “1 cup vegetable broth”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and cook until translucent, about 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic and bell pepper, cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add black beans, kidney beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Stir in chili powder, cumin, smoked paprika, and salt.”}, {“@type”: “HowToStep”, “text”: “Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust seasoning as needed before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “14 g”, “fatContent”: “5 g”, “carbohydrateContent”: “58 g”}}