Pantry meals are not only clutch when you need a quick, last minute meal, but they are also those meals that reduce your overall budget.
When we first decided to go vegan, it was for budget reasons. We needed to reduce our overall budget and excluding meat and focusing on staples was a great way for us to do that.
One thing that we didn’t want to is loose flavor. Over the years, we’ve learned how to maximize flavors with aromatics and spices to build the best vegan dishes.
Jump to:
Why You’ll Love This Recipe
- Pantry Friendly – This recipe is mostly ingredients that people keep on hand all the time or can be swapped for what you do have making it amazing to make all the time
- Easy – This dish takes just a few minutes to toss together and then it’s just waiting on it to finish cooking
- Meal Prep – This dish tastes even better the next day, making it perfect for meal prep!
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
Ingredients and Substitutions
Gather your ingredients!
Kidney Beans
A red bean recipe means that we need kidney beans. They offer a great bite for texture and absorb flavors really well.
Tip: Want to reduce the cost even more? Swap canned for dried beans and cook them first prior to starting this recipe. You can follow our Instant Pot Black Beans recipe and just swap the black beans for kidney beans.
Substitute: You could technically use any type of bean in this recipe – black, pinto, great northern, etc.
Aromatics
We’re using all the aromatics for the base of our dish. Carrots, celery, onions, and garlic. These are helping build base flavor that is absolutely crucial for meals like this.
Kale
Adding a leafy green, helps add nutrients and also texture to the dish.
Substitute: Collards, spinach, swiss chard, would all be great options if you need to swap the kale.
Dried Spices
We’re using smoked paprika, dried oregano, chili powder, thyme, garlic powder, and black pepper to layer flavor into our meal.
Chipotle Peppers in Adobo
Chipotle Peppers add spice and a smokiness that add another dimension of flavor to the dish. It can take the dish from a little heat to holy spice with just a little, so be mindful of that. You can reduce the amount of peppers you add, or don’t chop and leave them whole, then remove in the end.
Substitute: If you don’t want the heat, you can swap for 1 tablespoon of tomato paste instead.
Other Ingredients that bring this together
You will also need low-sodium vegetable broth, and low-sodium soy sauce..
See my recipe card below for a complete list of the ingredients with measurements.
Other One Pot Dishes to Try:
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
🥳 Get the Full Recipe
One Pot Smoky and Spicy Red Beans and Kale
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 3 stalks celery, diced
- 5 cloves garlic, minced
- 1 bunch kale, rinsed and torn, stems removed (about 2 cups packed)
- 2-3 chipotle peppers in adobo, chopped (adjust to heat preference)
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 30 ounces kidney beans, drained and rinsed
- 2 to 2 ½ cups low-sodium vegetable broth
- 1 ½ tablespoons low-sodium soy sauce for depth and savor
- Salt and black pepper to taste
For Serving
- 4 cups cooked brown rice
- Green onions sliced
Instructions
- In a large Dutch oven or saucepan, heat 2 tablespoon oil over medium heat. Add the 1 large diced onion, 2 medium diced carrots, and 3 stalks diced celery. Cook until softened and fragrant, 5 to 7 minutes, stirring occasionally. Stir in the 5 cloves minced garlic and cook for about 30 seconds, just until fragrant.
- Add in 2 cups chopped kale, 2-3 chipotle peppers (more or less as desired for heat), 1 tablespoon smoked paprika, 1 teaspoon each dried oregano and chili powder, ½ teaspoon thyme, garlic powder, and black pepper. Stir well to coat everything in the spices. Let cook for 30-60 seconds.
- Add the drained red beans and 2 to 2 ½ cups broth. Bring to a gentle simmer, then reduce heat to medium-low. Simmer, uncovered, for 20 to 25 minutes, stirring occasionally.
- Remove from heat and stir in the 1 ½ tablespoon low-sodium soy sauce. Taste and season with salt and black pepper as desired. Serve with green onions on top.
Notes
Video
Nutrition
Recipe FAQs:
For the soy sauce – you’ll want to swap with a safe for you alternative – coconut aminos, liquid aminos, tamari, etc.
Yes. Let cool completely and then freeze in a freezer safe container for up to 6 months.
Yes, this dish is good for 3-5 days after it’s made. Store in a tightly sealed container in the fridge when not using.
Another winner!! admittedly I only used one pepper in adobo. the heat and flavor still deluvered!! The dish is terrific. I love a good bean & greens dish and this one is another keeper. I used some small red beans with kidney because thats what I had on hand. I also used collard greens in place of kale for the same reason. The dish is PERFECTION – again, a solid recipe that accommodates an imperfect pantry, is clear in its directions and that delivers a wholesome and DELICIOUS dish. thanks so much for this one!! yay you all !!
This is amazing! We’re so happy to hear that you enjoyed the recipe and that you felt the recipe and ingredients we’re accessible. We truly appreciate you taking the time to share your experience here with us!!
Another winner!! admittedly I only used one pepper in adobo. the heat and flavor still deluvered!! The dish is terrific. I love a good bean & greens dish and this one is another keeper. I used some small red beans with kidney because thats what I had on hand. I also used collard greens in place of kale for the same reason. The dish is PERFECTION – again, a solid recipe that accommodates an imperfect pantry, is clear in its directions and that delivers a wholesome and DELICIOUS dish. thanks so much for this one!! yay you all !!
This is amazing! Thank you so much for giving the recipe a try. We truly appreciate you sharing your experience here with us and for being a member of our community!
This is truly a great vegan rendition of the southern classic red beans and rice. it’s smoky and spicy with the chipotle peppers the kale gives the green vegetable. I’ve made it twice and it’s a family favorite. Thanks for making and sharing this recipe.
Love this!! We’re always excited to hear when a recipe becomes a favorite amongst the family. Thank you so much for giving the recipe a try!
another great recipe! everyone has been amazing so far!
Thank you so much!!
Delicious. This is now in my rotation.
Thank you so much!!!
Really love this recipe!
Thank you so much!