Vegan Black Bean Chili

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Making this 45-minute vegan black bean chili is one of my favorite ways to feed my family. It is healthy, hearty, and packed with flavor from protein-rich beans, wholesome vegetables, and warm spices that make it perfect for lunch or dinner. My easy vegan chili recipe is sure to satisfy both meat-eaters and vegans alike!

The fall and winter season always makes me crave a hearty pot of chili, and this one is a favorite in my house. I make it all year long, but it brings an extra level of comfort when the weather cools down. Just like my seasonal vegan pumpkin chili and the pot of vegan butternut squash chili I made yesterday. And before you judge me, yes, we had a party, and it was the best combo ever because everyone kept coming back for more. Ha!

I have to admit that one of my favorite things about this chili is the wide array of colorful vegetables. They add so many nutrients to the bowl and even earned this dish a cute nickname in my house: rainbow chili. This black bean vegan chili is a true winner because it takes just 45 minutes to make. I mean, you really can’t beat that, and yesterday proved it, we had clean plates everywhere 😉

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🥘 Ingredients

Make my vegetarian black bean chili using simple pantry staples. Here is what I use to create a veggie-loaded chili that is full of flavor and ready any night of the week.

Olive Oil: Extra virgin olive oil is a fragrant oil to saute my vegetables in! 

Veggies: Onion, garlic, celery, zucchini, red bell pepper, yellow bell pepper, green bell pepper, and corn combine for the best combination of hearty vegetables.

Herbs and spices: I use dried oregano, cayenne pepper, chipotle chili powder, and cumin to bring big flavor to my easy vegetarian chili.

Tomato: Canned tomatoes and tomato paste give this black and kidney bean chili the thickness and tomato-y flavor we all know and love.

Beans: I like using kidney beans and black beans in this recipe because they add great texture and protein. You can cook dry beans if you want, but I usually grab canned beans to save time and keep things simple.

Salt and pepper: A simple mix of sea salt and black pepper is all I need.

Vegetable broth: I use veggie broth to simmer the vegetables, beans, and spices together. It creates a flavorful base and helps the chili thicken as it cooks.

Optional toppings: I like to finish my bowl with sliced avocado, fresh cilantro, shredded cheese, sour cream, or even sliced green chiles.

Substitutions

Vegetables: Customize your chili with whatever fresh veggies you have on hand. 

Spices: Play around with different spices like onion powder, garlic powder, red pepper flakes, bay leaf, or your own chili flavor blend.

Broth: Chicken broth can be used in place of the vegetable stock if you are not vegetarian or vegan. You can also use water, but it won’t be as flavorful!

🔪 How To Make

Making my meatless black bean chili only takes a few simple steps. Here is how I put together this vegan chili.

Saute onion and garlic: In a large pot, I heat the oil and saute the onions until they soften. Then I add the minced garlic and cook for about 2 minutes.

Add Veggies: Next, I add the celery, zucchini and diced bell peppers. I saute for 3-4 minutes or until softened.

Add seasonings: Next, I add the corn, oregano, cayenne pepper, chili powder, cumin, diced tomatoes, and tomato paste to the pot. I give everything a good stir and bring it to a boil over medium high heat, then lower the heat and let it simmer, covered, for about 15 minutes.

Cover and cook: I add the remaining ingredients, stir everything together, and let it cook covered for another 10 minutes.

Simmer: I take off the lid and let the chili simmer for about 5 minutes to let the sauce thicken a bit.

Serve: I ladle the black bean vegetarian chili into bowls and add my favorite toppings. It is ready to enjoy right away.

📖 Variations

Sharing variations for my recipes is something I never forget to do. I know sometimes we do not have every ingredient on hand or we just crave something a little different. So here are my favorite versions that I have already tested and loved.

Lentil Boost: I swap the kidney beans for one cup of green or red lentils to make a black bean and lentil chili. The lentils add great texture and extra nutrients which is key in my house.

Cocoa Add-In: I stir in 1 tablespoon of cocoa powder (yes, that’s right), which blends perfectly with the tomato and spices.

Green Chili Style: I swap the diced tomatoes for two cups of mild green salsa and add pinto beans instead of kidney beans. The flavor is bright and zesty, and it still works great with all the same toppings.

🍽 Serving Suggestions

I love pairing this black bean chili with a warm slice of my healthy cornbread recipe for a classic, comforting combo my kids and husband absolutely love. When I want a boost of flavor, I drizzle a little mustard bbq sauce over the top or scoop the chili over a healthy baked potato with broccoli and cheese.

For something different, I sometimes spoon the chili over corn fries or serve it with sweet corn tamale cakes on the side. No matter how I serve it, this chili always fits perfect with our favorite family meals.

🫙 Storage Directions

Refrigerating: I store the leftover chili in an airtight container in the fridge for up to 5 days. I actually think it tastes even better the next day, so I never mind having extra to enjoy for lunch or dinner later in the week.

Freezing: Once the chili has cooled completely, I transfer it to a freezer safe container and store it for up to 2 months. When I am ready to use it, I let it thaw in the fridge overnight.

Reheating: To reheat, I warm the chili in a microwave safe bowl or gently heat it in a saucepan on the stove over medium heat. I stir it every so often and add a splash of water if it starts to thicken too much.

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