35+ Easy Sunday Vegan Kidney Bean Recipes to Celebrate

When it comes to Sunday meals, you want something satisfying, comforting, and packed with flavor.

Vegan kidney bean recipes are perfect for these leisurely, indulgent days.

Kidney beans are not only a great source of plant-based protein and fiber, but they also bring a hearty texture to dishes, making them perfect for stews, salads, curries, wraps, and even soups.

Whether you’re planning a cozy family meal or looking for something to meal prep for the week, these 35+ Sunday vegan kidney bean recipes will leave everyone full and satisfied.

From savory stews to simple salads, there’s a kidney bean recipe here for every taste and occasion.

35+ Easy Sunday Vegan Kidney Bean Recipes to Celebrate

Vegan kidney bean recipes are the ultimate solution for filling, flavorful, and nutritious Sunday meals.

Kidney beans are incredibly versatile, complementing everything from rich coconut curries to zesty wraps.

These 35+ recipes will help you celebrate the simplicity and comfort of plant-based cooking while also providing an opportunity to get creative with your meal planning.

Whether you’re looking for something hearty for a chilly day or a light and fresh option, these vegan kidney bean recipes have you covered.

So, grab your beans and start cooking your way to a delicious, healthy Sunday!

Vegan Kidney Bean and Sweet Potato Stew

This hearty Vegan Kidney Bean and Sweet Potato Stew is a comforting, nutrient-packed dish perfect for a relaxed Sunday meal. The rich flavors of kidney beans pair beautifully with tender sweet potatoes and aromatic spices to create a satisfying and wholesome dish. It’s not only easy to prepare but also loaded with plant-based protein, fiber, and essential vitamins, making it ideal for a nourishing weekend feast.

Ingredients:

• 1 tablespoon olive oil (optional, or use water for oil-free cooking)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and diced
• 2 cups cooked kidney beans (or 1 can, drained and rinsed)
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 cup coconut milk
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil or water in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add cumin, smoked paprika, turmeric, and cayenne pepper. Stir for 30 seconds to toast the spices.
4. Add the diced sweet potatoes, kidney beans, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce the heat, cover, and let it simmer for 20-25 minutes or until the sweet potatoes are tender.
6. Stir in coconut milk and season with salt and pepper. Simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh cilantro.

This Vegan Kidney Bean and Sweet Potato Stew is a delightful medley of flavors and textures that will leave you feeling satisfied and nourished. Its creamy, mildly spiced profile makes it a versatile dish you can enjoy on its own or with crusty bread or rice. Perfect for cozy Sunday evenings, this stew promises warmth in every bite.

Kidney Bean and Spinach Vegan Curry

This Vegan Kidney Bean and Spinach Curry is a bold and flavorful dish that’s both quick and wholesome. With its creamy coconut milk base and a medley of aromatic spices, this curry is perfect for Sunday meal prep or a sit-down family dinner. Kidney beans provide protein, while spinach adds a nutrient-packed green element, making this dish balanced and satisfying.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 3 cups fresh spinach
• 1/4 cup tomato puree
• Salt and pepper to taste
• Cooked basmati rice or naan, for serving

Instructions:

1. Heat coconut oil in a large skillet or pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in garlic and ginger, cooking until fragrant, about 1 minute.
3. Sprinkle in the curry powder, ground coriander, and garam masala. Stir for 1 minute to bloom the spices.
4. Add the kidney beans, tomato puree, and coconut milk. Bring the mixture to a simmer.
5. Stir in fresh spinach and cook until wilted, about 3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot over basmati rice or with naan bread.

The Vegan Kidney Bean and Spinach Curry combines the richness of coconut milk with vibrant spices for a dish that’s as nourishing as it is flavorful. Easy to whip up, this curry is a versatile Sunday meal that pairs wonderfully with rice or bread, providing a perfect mix of comfort and nutrition.

Smoky Vegan Kidney Bean Chili

This Smoky Vegan Kidney Bean Chili is a crowd-pleaser for any Sunday gathering or meal prep session. Packed with smoky spices, hearty kidney beans, and chunky vegetables, this chili is a satisfying one-pot meal. It’s perfect for sharing, freezing for later, or enjoying with your favorite toppings like avocado, vegan sour cream, or tortilla chips.

Ingredients:

• 1 tablespoon olive oil or avocado oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, diced
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed (optional)
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 cup frozen corn
• Salt and black pepper to taste
• Fresh lime juice (optional)
• Toppings: chopped cilantro, diced avocado, vegan sour cream, tortilla chips

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Stir in garlic, red bell pepper, and carrots. Cook for 5 minutes, stirring occasionally.
3. Add smoked paprika, chili powder, and cumin, stirring for 30 seconds to toast the spices.
4. Stir in kidney beans, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce the heat and let the chili simmer for 20-30 minutes, stirring occasionally.
6. Add the frozen corn during the last 5 minutes of cooking.
7. Season with salt, pepper, and lime juice. Serve with desired toppings.

This Smoky Vegan Kidney Bean Chili is a warming and satisfying dish that brings smoky, spicy, and hearty flavors to your Sunday table. Whether enjoyed as a standalone meal or accompanied by toppings, this chili guarantees a comforting experience that’s perfect for meal prep or family dinners.

Vegan Kidney Bean Tacos

These Vegan Kidney Bean Tacos are a simple yet delicious meal to enjoy on a Sunday. Packed with seasoned kidney beans, fresh veggies, and a zesty homemade avocado salsa, these tacos are full of flavor and texture. They are easy to assemble and perfect for a quick dinner or a casual gathering with friends and family. With a combination of hearty beans and vibrant toppings, this dish is both satisfying and wholesome.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, mashed
• 1/2 cup diced tomatoes
• 1/2 cup red cabbage, shredded
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 5 minutes, until soft.
2. Add minced garlic and cook for another minute.
3. Stir in the kidney beans, cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Mash the beans slightly with the back of a spoon and cook for 5-7 minutes, stirring occasionally, until heated through and well combined.
4. While the beans cook, heat the corn tortillas in a dry skillet for 1-2 minutes on each side until warm and slightly crispy.
5. To assemble the tacos, spread mashed avocado on each tortilla, then spoon the kidney bean mixture on top.
6. Add a spoonful of diced tomatoes, shredded cabbage, and garnish with cilantro.
7. Serve with lime wedges on the side.

Vegan Kidney Bean Tacos are a vibrant and satisfying meal that’s easy to customize with your favorite toppings. The combination of seasoned kidney beans and creamy avocado creates a hearty filling, while the fresh veggies add a refreshing crunch. These tacos are perfect for a light but fulfilling Sunday dinner that’s both nutritious and flavorful.

Vegan Kidney Bean and Quinoa Salad

This Vegan Kidney Bean and Quinoa Salad is a light yet protein-packed dish that’s perfect for a Sunday lunch or a healthy side for dinner. The combination of quinoa and kidney beans makes for a filling base, while the tangy lemon dressing adds a refreshing zing. This salad is not only quick to prepare but also a great make-ahead option for meal prep throughout the week.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Cook for 12-15 minutes, or until the quinoa is tender and the water is absorbed.
2. Fluff the quinoa with a fork and let it cool to room temperature.
3. In a large bowl, combine the cooled quinoa, kidney beans, cucumber, bell pepper, red onion, and parsley.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately or refrigerate for later.

The Vegan Kidney Bean and Quinoa Salad is a refreshing and nutritious dish that is as versatile as it is satisfying. The protein-packed combination of quinoa and kidney beans provides lasting energy, while the crisp vegetables and zesty lemon dressing make it incredibly refreshing. This salad is a great way to kick off a Sunday meal, offering a light and healthy option that’s perfect for both warm days and meal prep.

Vegan Kidney Bean and Veggie Burgers

These Vegan Kidney Bean and Veggie Burgers are a hearty and flavorful plant-based alternative to traditional burgers. Packed with kidney beans, vegetables, and a variety of spices, these burgers are juicy, satisfying, and easy to make. Whether you’re grilling or pan-frying, these burgers are perfect for a casual Sunday BBQ or a quick family dinner. Serve them on whole-grain buns with your favorite toppings for a delicious, protein-rich meal.

Ingredients:

• 1 can (14 oz) kidney beans, drained and rinsed
• 1/2 cup grated carrot
• 1/4 cup breadcrumbs
• 1/4 cup red onion, finely chopped
• 1/4 cup corn kernels (fresh or frozen)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for cooking
• Burger buns and toppings (lettuce, tomato, pickles, vegan mayo, etc.)

Instructions:

1. In a large bowl, mash the kidney beans with a fork or potato masher until most of the beans are mashed but some chunks remain.
2. Add the grated carrot, breadcrumbs, red onion, corn, soy sauce, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well until everything is combined.
3. Form the mixture into 4 patties. If the mixture is too sticky, add more breadcrumbs until you can easily shape the patties.
4. Heat a tablespoon of olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy.
5. Toast the burger buns in the skillet or oven until lightly browned.
6. Assemble the burgers by placing the patties on the buns and adding your favorite toppings.

Vegan Kidney Bean and Veggie Burgers are a satisfying and flavorful way to enjoy a plant-based burger on a Sunday. Packed with protein, fiber, and vibrant vegetables, these burgers are both filling and nutritious. Whether grilled or pan-fried, they are versatile enough to customize with your favorite toppings, making them the perfect choice for a wholesome, delicious Sunday dinner.

Vegan Kidney Bean Chili

This Vegan Kidney Bean Chili is the ultimate comfort food for a cozy Sunday evening. With hearty kidney beans, tomatoes, and a mix of spices, this chili is full of flavor and warmth. It’s a great meal to prepare in advance as the flavors develop even more after sitting for a few hours. This dish is perfect on its own, but you can also serve it over rice or with a side of cornbread for a filling, satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 tablespoon tomato paste
• 1/2 cup corn kernels (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, sautéing for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute, stirring frequently.
3. Stir in the kidney beans, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, cayenne pepper (if using), salt, and pepper.
4. Add tomato paste and corn (if using), and stir to combine. Bring the chili to a simmer.
5. Reduce the heat and let the chili simmer for 25-30 minutes, stirring occasionally, until the flavors have melded together.
6. Serve the chili with fresh cilantro and lime wedges on the side.

This Vegan Kidney Bean Chili is rich, hearty, and bursting with bold flavors. The kidney beans provide a solid protein base, while the combination of spices adds depth and warmth. Perfect for a chilly Sunday, this chili is a filling, comforting meal that is easy to make and even better the next day. Whether served on its own or with toppings like avocado or vegan sour cream, this dish is sure to be a crowd-pleaser.

Vegan Kidney Bean and Sweet Potato Stew

This Vegan Kidney Bean and Sweet Potato Stew is a nourishing, one-pot meal full of vibrant flavors and textures. The combination of creamy kidney beans, tender sweet potatoes, and fragrant spices creates a hearty stew that’s both satisfying and healthy. This dish is perfect for a Sunday when you want something filling but not too heavy. Plus, it’s easy to make and great for leftovers throughout the week.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh spinach or kale, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the sweet potatoes, kidney beans, diced tomatoes, vegetable broth, turmeric, cumin, cinnamon, salt, and pepper.
4. Bring the stew to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the sweet potatoes are tender.
5. For extra creaminess, stir in the coconut milk and let it simmer for another 5 minutes.
6. Serve the stew with a handful of fresh spinach or kale for added greens.

This Vegan Kidney Bean and Sweet Potato Stew is the perfect balance of warmth, texture, and nourishment. The kidney beans provide a hearty protein base, while the sweet potatoes add a natural sweetness that complements the fragrant spices. This stew is great for meal prep and is even better the next day when the flavors continue to develop. Serve it with a side of crusty bread for the ultimate comfort meal.

Vegan Kidney Bean and Avocado Wraps

These Vegan Kidney Bean and Avocado Wraps are a light yet satisfying meal that’s perfect for a Sunday lunch or dinner. The creamy avocado and tender kidney beans are wrapped up with fresh veggies and a tangy dressing for a healthy, vibrant dish. These wraps are not only quick and easy to prepare, but they are also packed with fiber, healthy fats, and plant-based protein, making them both filling and nutritious.

Ingredients:

• 1 can (14 oz) kidney beans, drained and rinsed
• 1 avocado, sliced
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 4 large whole-wheat tortillas

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
2. In a large bowl, gently mash the kidney beans with a fork, leaving some beans whole for texture.
3. Lay the tortillas flat on a clean surface and divide the mashed kidney beans evenly among them.
4. Top with sliced avocado, shredded lettuce, diced tomatoes, and red onion.
5. Drizzle the dressing over the veggies and beans.
6. Fold the sides of the tortillas in and roll them up tightly. Slice in half and serve immediately.

These Vegan Kidney Bean and Avocado Wraps are a quick, delicious, and nutritious meal that’s perfect for a busy Sunday or a light lunch. The creamy avocado pairs beautifully with the kidney beans, while the fresh veggies and tangy dressing bring everything together. These wraps are a great option for a healthy, satisfying meal that can easily be packed for lunch the next day. With just a few simple ingredients, you can enjoy a flavorful and wholesome dish in no time.

Vegan Kidney Bean Tacos

These Vegan Kidney Bean Tacos are a quick, customizable, and delicious meal that brings the whole family together. The kidney beans are sautéed with spices, topped with fresh veggies and tangy salsa, and served in soft tortillas. This dish is perfect for a light Sunday dinner, and you can top the tacos with your favorite ingredients, such as guacamole, vegan cheese, or fresh cilantro.

Ingredients:

• 1 can (14 oz) kidney beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cayenne pepper (optional)
• Salt and pepper to taste
• 1 tablespoon lime juice
• 8 small corn or flour tortillas
• Fresh salsa
• Diced tomatoes, for topping
• Shredded lettuce, for topping
• Chopped cilantro, for garnish
• Guacamole (optional)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the minced garlic, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Stir for 1 minute to toast the spices.
3. Stir in the kidney beans and cook for another 5-7 minutes, mashing the beans slightly with the back of a spoon to create a chunky texture. Add lime juice and stir to combine.
4. Warm the tortillas in a dry pan for a few seconds on each side or in the microwave.
5. To assemble the tacos, spoon the kidney bean mixture onto each tortilla and top with fresh salsa, diced tomatoes, shredded lettuce, and chopped cilantro.
6. Optional: Add a dollop of guacamole for extra flavor.

Vegan Kidney Bean Tacos are the perfect balance of spicy, savory, and fresh flavors. With customizable toppings and a base full of plant-based protein, this recipe is sure to be a hit. These tacos are not only easy to make but also fun to assemble, making them a great option for a relaxed Sunday dinner or a casual family meal. Whether you serve them with guacamole or enjoy them simply with salsa, they’ll leave everyone satisfied.

Vegan Kidney Bean Salad with Lemon-Tahini Dressing

This Vegan Kidney Bean Salad with Lemon-Tahini Dressing is a refreshing, nutritious, and protein-packed dish that’s perfect for a light yet satisfying Sunday meal. The kidney beans are paired with crisp vegetables and dressed in a creamy tahini dressing with a zesty lemon kick. It’s a versatile salad that can be served as a main dish or a side, making it an excellent choice for any occasion.

Ingredients:

• 1 can (14 oz) kidney beans, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or agave (optional, for sweetness)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the kidney beans, cucumber, red bell pepper, red onion, cherry tomatoes, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, tahini, Dijon mustard, maple syrup (if using), salt, and pepper until smooth and creamy.
3. Pour the tahini dressing over the salad and toss gently to combine.
4. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

This Vegan Kidney Bean Salad with Lemon-Tahini Dressing is a light, bright, and energizing meal perfect for a Sunday lunch. The kidney beans provide a healthy dose of protein, while the creamy tahini dressing and fresh vegetables bring the perfect balance of flavors. It’s easy to prepare and incredibly satisfying, making it ideal for meal prep or a refreshing side dish to pair with your favorite main course.

Vegan Kidney Bean and Spinach Stuffed Sweet Potatoes

These Vegan Kidney Bean and Spinach Stuffed Sweet Potatoes are a wholesome, hearty, and nutritious meal. The naturally sweet roasted sweet potatoes are filled with a savory kidney bean and spinach mixture, making for a satisfying Sunday dinner. This recipe is rich in fiber, protein, and vitamins, offering a balanced meal that’s as delicious as it is healthy.

Ingredients:

• 4 medium sweet potatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until tender.
2. While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add the onion and sauté for 5-7 minutes, until softened.
3. Add the garlic and cook for another 1-2 minutes until fragrant. Stir in the kidney beans, spinach, cumin, smoked paprika, salt, and pepper.
4. Cook for another 5-7 minutes, until the spinach wilts and the mixture is heated through.
5. Once the sweet potatoes are done, cut a slit down the center of each and gently fluff the inside with a fork.
6. Stuff each sweet potato with the kidney bean and spinach mixture.
7. Sprinkle with nutritional yeast (if using) and fresh parsley. Serve immediately.

These Vegan Kidney Bean and Spinach Stuffed Sweet Potatoes are the perfect combination of sweet and savory flavors. The roasted sweet potatoes provide a naturally sweet base, while the kidney beans and spinach mixture offers a hearty and flavorful filling. This dish is not only nutritious but also incredibly filling and satisfying, making it the perfect choice for a Sunday dinner that’s both wholesome and comforting. Enjoy this meal on its own or serve it with a side of sautéed vegetables for a well-rounded meal.

Vegan Kidney Bean Chili

This Vegan Kidney Bean Chili is a hearty, flavorful, and protein-packed dish that’s perfect for chilly Sundays. With kidney beans, tomatoes, spices, and vegetables, it offers a delicious and filling meal that will warm you up from the inside out. The dish can be easily adjusted to your preferred spice level, making it versatile enough to please everyone at the table.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon (optional, for depth)
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and bell pepper, and cook for another 3-4 minutes.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon (if using). Cook for 1-2 minutes until the spices become fragrant.
4. Add the kidney beans, diced tomatoes (with their juice), vegetable broth, and corn. Bring to a simmer, then reduce heat to low and cook for 20-30 minutes, stirring occasionally.
5. Season with salt and pepper to taste.
6. Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice.

This Vegan Kidney Bean Chili is the ultimate comfort food for a Sunday dinner. Packed with fiber and protein from the kidney beans and corn, it’s both filling and nourishing. The rich flavors of the chili are enhanced by the mix of spices and the freshness of lime and cilantro. Serve it with cornbread or over rice for a hearty and satisfying meal that’s perfect for a cozy weekend gathering.

Vegan Kidney Bean and Avocado Wraps

These Vegan Kidney Bean and Avocado Wraps are an easy-to-make, fresh, and satisfying meal, perfect for a quick Sunday lunch. With kidney beans, creamy avocado, and crisp vegetables wrapped in soft tortillas, this recipe is light but hearty. The wraps are great for meal prep and can be eaten immediately or packed for a picnic or take-along lunch.

Ingredients:

• 1 can (14 oz) kidney beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 whole-wheat tortillas
• 1 large avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup red onion, thinly sliced
• Fresh cilantro, for garnish
• Salsa or hot sauce, for serving (optional)

Instructions:

1. In a pan, heat olive oil over medium heat. Add the kidney beans, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are warmed through and slightly crispy.
2. While the beans cook, prepare the toppings: slice the avocado, chop the lettuce and tomatoes, and slice the red onion.
3. To assemble the wraps, place a tortilla on a flat surface and layer with a few spoonfuls of the warm kidney beans, followed by avocado slices, shredded lettuce, diced tomatoes, and red onion.
4. Sprinkle with fresh cilantro and drizzle with salsa or hot sauce if desired.
5. Roll up the tortilla tightly, folding in the sides as you go. Repeat with the remaining tortillas.
6. Serve immediately, or wrap tightly for a grab-and-go meal.

These Vegan Kidney Bean and Avocado Wraps are a light, healthy, and fulfilling meal that’s full of flavor. The creamy avocado balances the spiced kidney beans, and the crisp veggies add freshness and crunch. These wraps are not only delicious but also highly customizable, so you can easily swap ingredients to suit your tastes. Whether you’re enjoying them for lunch or as a quick dinner, they’re a perfect meal for a Sunday when you want something both satisfying and refreshing.

Vegan Kidney Bean Stew with Coconut Milk

This Vegan Kidney Bean Stew with Coconut Milk is a rich, flavorful dish that combines kidney beans with coconut milk, tomatoes, and spices. The creamy coconut milk gives the stew a luxurious texture while the beans provide a hearty base. This comforting stew is perfect for a relaxed Sunday dinner and can be served over rice or with crusty bread for a complete meal.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 cup spinach, chopped
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Cooked rice or bread, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic and grated ginger, and cook for 2-3 minutes until fragrant.
3. Stir in the turmeric, cumin, and coriander, and cook for 1 minute to toast the spices.
4. Add the kidney beans, diced tomatoes (with their juice), coconut milk, and vegetable broth. Stir to combine, and bring the stew to a simmer.
5. Lower the heat and cook for 20-30 minutes, allowing the flavors to meld and the stew to thicken slightly.
6. Stir in the spinach and cook for another 5 minutes until wilted.
7. Season with salt, pepper, and lime juice to taste.
8. Serve the stew hot, garnished with fresh cilantro, and accompanied by cooked rice or crusty bread.

This Vegan Kidney Bean Stew with Coconut Milk is a rich, comforting dish with layers of warm, aromatic spices. The creamy coconut milk complements the earthy kidney beans, while the spinach adds a fresh, nutritious touch. Whether served over rice or with bread, this stew is a perfect way to end your Sunday meal with a satisfying, flavorful dish. The depth of flavor and the heartiness of the beans make it a go-to for chilly days when you want something cozy and filling

Note: More recipes are coming soon!