Vegan Black Bean Chili

This vegan black bean chili is hearty, healthy, and so satisfying. It's ready in only 30 minutes and uses 10 simple ingredients.

About

This recipe has all of your favorite, classic chili flavors in one bowl. Plus it's full of fiber and protein (from the beans). If you're craving a cozy, flavorful bowl of chili, this recipe is a must-try.

We love this recipe for cold weather days, watching football, or busy week days. You can also make a large batch as meal prep for your week (leftovers are tasty & this chili freezes well)! I love keeping a serving or two of this chili in our freezer for days when I don't feel like cooking.

Toppings

One of the best parts of this recipe is that you can customize it with all of your favorite toppings...the ideas are endless!

Here's a few options to get you started:

• Chopped cilantro
• Sliced limes for fresh lime juice (highly recommend)!
• Sliced avocado
• Tortilla chips
• Red onions
• Sliced jalapeños

Craving chili? After you try this black bean chili, check out our Vegan Sweet Potato Chili (a fall + winter favorite)!

Ingredients

• Olive oil
• Yellow onion
• Garlic
• Chili powder
• Cumin
• Vegetable broth
• Canned diced tomatoes
• Canned black beans
• Canned pinto beans

Substitutions

• Diced tomatoes: you can also substitute crushed tomatoes but the chili will have a less chunky texture.
• Pinto beans: you can swap out the pinto beans for another can of black beans if preferred
• Vegetable broth: this recipe calls for 2 cups of vegetable broth; add a little more broth (or water) if you prefer a thinner chili
• Cayenne pepper: add a little cayenne pepper (start with ¼ teaspoon) if you're craving more spice in your chili

Instructions

1. Cook the onion: in a large pot or dutch oven over medium high heat, add olive oil. Once hot, saute the onion 3 - 4 minutes, until translucent. 
2. Add garlic & seasonings: add the garlic, chili powder and cumin to the pot. Cook for 1 minute more, stirring frequently.
3. Cook the chili: add the remaining ingredients to the pot. Bring the pot to a boil and then simmer, uncovered and stirring occasionally, for 15 minutes. If you prefer a thinner chili you can add additional vegetable broth (or water). The chili will thicken slightly as it sits.
4. Serve: serve warm, optionally topped with cilantro, avocado, a squeeze of fresh lime juice and a side of tortilla chips.

FAQ

Storage

• In the fridge: let your chili cool and then store in an airtight container for up to 3 - 4 days.
• In the freezer: let your chili cool and then store in an airtight container for up to 4 - 6 months for best quality.
• To reheat: cook in the microwave or in a pot on the stove until heated through and hot.

If you try this recipe, I would love to hear your thoughts! Please leave a comment at the bottom of this page. And if you share a photo on social media, I'd love to see it! You can tag me on: Instagram, Facebook, or TikTok.

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