... Print

Hearty, Easy Vegan Black Bean Chili (Ready in 30 Minutes)

A close-up of a steaming white bowl filled with rich, dark black bean chili, topped with sour cream and fresh cilantro.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, easy vegan black bean chili for a quick weeknight dinner. It is packed with flavor, uses simple pantry staples, and is ready in just 30 minutes. This is a great plant based chili option for comfort food dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can black beans, undrained (for thickness)
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: avocado, fresh cilantro, lime wedges, vegan sour cream

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir constantly and cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, rinsed black beans, the undrained can of black beans, and vegetable broth. Stir everything together well.
  4. Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for at least 20 minutes to allow the flavors to meld. Stir occasionally.
  5. Season with salt and pepper to taste. If you prefer a thicker chili, mash about 1/4 of the beans against the side of the pot.
  6. Serve your smoky black bean flavor chili hot with your favorite toppings.

Notes

  • For a crockpot black bean chili, combine all ingredients in the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • To add sweetness and bulk, include one diced sweet potato with the onions and peppers; increase the broth slightly if needed.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://kitchenuser.net/black-bean-chili-easy-vegan-recipe/