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.
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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!
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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, low-sodium soy sauce and maple syrup.
See my recipe card below for a complete list of the ingredients with measurements.
Other One Pot Dishes to Try:
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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.
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