There are many substitutes for beans in chili. Some of them taste very similar, while others have their unique flavor.
In this blog post, we’ll discuss 10 substitutes for beans in chili and explain the differences between them. We’ll also provide the exact ratios you need to use when substituting and give examples of how each substitute tastes.
With this information, you’ll be able to easily swap for an alternative that tastes the same or similar to beans in chili!
Substitutes for Beans in Chili
- Nuts
- Beef or Pork
- Cauliflower
- Gluten-free grains
- Tofu
- Texturized Vegetable Protein (TVP)
- Edamame/Lentils/Split peas
- Tempeh
- Potatoes
- Peas
Nuts
Nuts can be a great alternative to beans in chili. They are also a great source of protein, making them a healthy option for those who are looking for a meat-free chili recipe.
Additionally, nuts add a richness and depth of flavor to the chili that beans simply cannot match. As a result, they are an ideal substitute for those who are looking for a more flavorful chili recipe.
There are a variety of nuts that can be used as substitutes for beans in chili. Some good options include peanuts, almonds, cashews, pistachios, and walnuts.
When using nuts as substitutes for beans, you want to use a 1-to-1 ratio.
Beef or Pork
Beef or pork can also be used as substitutes for beans in chili. When using beef or pork as a replacement, you want to use one pound of beef or pork for every cup of beans that the recipe requires.
Beef or pork is also a great source of protein and nutrients, and it helps to add flavor and texture to the dish.
Additionally, beef or pork is lean meat, so it helps reduce the chili’s fat content.
Make sure beef or pork is thoroughly washed before adding it to chili.
Cauliflower
Cauliflower is another great substitute for beans in chili. When using cauliflower as a replacement, you want to use one cup of cauliflower for every cup of beans that the recipe calls require.
Cauliflower has a similar texture to beans, making it a great alternative. Additionally, cauliflower is a great source of fiber and nutrients.
Cauliflower also helps to add bulk to the chili without adding many calories.
When using cauliflower in chili, you need to cook it until it is soft, which usually takes about 15 minutes.
Gluten-free grains
Gluten-free grains can be a great substitute for beans in chili. However, when using a gluten-free grain as a substitute, you want to use a 1-to-1 ratio.
This means if the recipe calls for one cup of beans, you will use one cup of gluten-free grains. Some gluten-free grains that work well as chili substitutes are quinoa, rice, and millet.
These gluten-free grains are a great alternative to beans because they have a similar texture and can absorb the flavors of the chili just like beans do.
Additionally, using gluten-free grains in chili is a great way to add more protein and fiber to the dish.
Tofu
Tofu is another great substitute for beans in chili. When using tofu as a replacement for beans in chili, you want to use a 12-ounce package of tofu for every cup of beans that the recipe calls require.
Tofu has a mild taste that you can easily flavor with other ingredients. For example, when used in chili, tofu takes on the dish’s flavors.
Tofu is a great source of protein and is also low in calories. It’s a great substitute for beans if you’re looking to add more protein to your chili without adding too many calories.
Texturized Vegetable Protein (TVP)
Texturized vegetable protein, or TVP, is another great substitute for beans in chili. TVP is made from soybeans and is a great source of protein.
When using TVP as a replacement, you want to use a 1-to-1 ratio. This means if the recipe calls for 1 cup of beans, you will use 1 cup of TVP.
TVP is a great alternative to beans because it has a similar texture and can absorb the chili flavors just like beans do.
Additionally, TVP has an acid called lysine, which boosts the immune system and helps the body absorb calcium.
Edamame, Lentils, Split peas
Edamame, lentils, and split peas are all great substitutes for beans in chili. They are all legumes that are high in protein and fiber.
These substitutes are great because they add a similar texture and flavor to the chili as beans do.
Additionally, they are all great sources of vitamins and minerals. They are also all healthy and nutritious.
You can interchangeably use edamame, lentils, and split peas in chili recipes. However, you want to use a 1-to-1 ratio when using them as substitutes.
To cook these legumes, you need to simmer them in water for about 20 minutes before adding them to the chili.
Tempeh
Tempeh is another great alternative for beans in chili. It has a similar texture to tofu.
Tempeh is a great source of protein and is low in calories. It is also a great source of manganese and zinc.
Tempeh is a fermented food, which means it is easier to digest than beans. Fermented foods are also thought to be beneficial for gut health.
When using tempeh in chili, you want to use a 1-to-1 ratio. Note that tempeh is best added to the chili at the end of cooking so that it does not get overcooked.
Potatoes
Potatoes are also a great alternative to beans in chili. Potatoes have a similar texture to beans, so they work well in any recipe that calls for beans.
Potatoes also have a neutral flavor, so they won’t alter the taste of your chili. Plus, potatoes are a good source of fiber and nutrients, so they can help you meet your daily needs.
To substitute potatoes for beans in chili, use a 1-to-1 ratio. For example, if the recipe calls for 1 cup of beans, use 1 cup of diced potatoes.
Potatoes can be boiled, mashed, or baked before adding it to the chili. Potatoes also help thicken the chili.
So if you find that your chili is too thin, add some diced potatoes to help thicken it up.
Peas
Peas are another great alternative for beans in chili. Peas have a similar texture to beans, so they work well as a replacement.
Peas are also a good source of protein and fiber. Additionally, peas are low in calories and fat. They also help to thicken the chili and add sweetness to it.
To substitute peas for beans in chili, use a ratio of 1 cup of peas for every 1 cup of beans.
You can cook the peas before adding them to the chili. However, if you are short on time, you can also add them raw. They will cook in the chili as it simmers.
FAQ
Do I need to alter the recipe if I use substitutes
If you are using substitutes that have a similar texture to beans, you do not need to alter the recipe. However, if you are using substitutes that have a different texture than beans, like potatoes, you may need to boil them before adding them to the chili.
When substitutes are cooked, they will often release water. This can thin out the chili. If this happens, you may need to add more spice or cook the chili for a longer period to allow the water to evaporate.
Are there any health benefits to using substitutes?
There are several health benefits to using substitutes for beans in chili. Legumes, such as peanuts, lentils, and split peas, are all high in protein and fiber. They also contain a variety of vitamins and minerals.
Fermented foods, such as tempeh, are also thought to be beneficial for gut health. Plus, they are easy to digest. Potatoes are a good source of fiber and nutrients.
What is a good substitute for beans in chili?
There are a variety of substitutes for beans in chili that can be used interchangeably. Some good substitutes include nuts, edamame, lentils, split peas, tempeh, and potatoes. When using substitutes for beans in chili, you want to use a 1-to-1 ratio.
What is a low-carb substitute for beans in chili?
You can find a low-carb substitute for beans in chili in vegetables like cauliflower. Additionally, substitutes like tofu and legumes also offer low-carb.
Conclusion
Now that we have listed some of the best substitutes for beans in chili, you should be able to swap out beans for one of these alternatives easily. So go on and experiment with the substitutes until you find the one that you like best. Let us know how you get on in the comments.