Vegan Soup Recipes: Vegan Black Bean Chili
Vegan Black Bean Chili is an easy and delicious recipe that comforts you from the inside out. It's abounding in veggies, beans, and common seasonings, making it a tasty way to get your plant-based protein! Plus, check out 41 more delicious vegan soup recipes in the post above!
Servings: 6
Calories: 210kcal
Ingredients
For The Chili
- 1 tbsp olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 2 celery sticks chopped
- 1 small zucchini chopped
- ½ red bell pepper chopped
- ½ yellow bell pepper chopped
- ½ green bell pepper chopped
- 1 cup corn kernels fresh, canned, or frozen (defrosted)
- ½ tsp dried oregano use Mexican oregano if possible
- 1 tsp cayenne pepper
- ½ tsp chili powder
- 3 tsp ground cumin
- 28 oz canned diced tomatoes
- 2 tbsp tomato paste
- 14 oz canned kidney beans drained and rinsed
- 14 oz canned black beans drained and rinsed
- ½ tsp salt plus additional to taste
- ¼ tsp pepper
- 1 cup vegetable broth or vegetable stock
Instructions
- Sauté the oil and onions in a Dutch oven or soup pot over medium heat until the onion is translucent.
- Add the minced garlic to the onions and cook for 2 minutes.
- Next, add the celery, zucchini, and diced bell peppers to the pot. Sauté for 3-4 minutes or until the vegetables are softened.
- Add the corn, oregano, cayenne pepper, chili powder, cumin, diced tomatoes, and tomato paste to the pot. Turn the heat to high and bring to a boil. Reduce heat to medium-low and simmer covered for 15 minutes.
- Add the kidney beans, black beans, salt, pepper, and vegetable broth to the pot and continue to cook, covered, for another 10 minutes.
- Remove the lid and simmer the chili for 5 minutes, or until the sauce has thickened.
- Serve immediately with your favorite toppings.
Notes
Storage Directions:
- Refrigeration: Leftover chili can be stored in an airtight container in the fridge for up to 5 days.
- Freezing: You can also freeze the chili in a freezer-safe container for up to 3 months. Defrost the chili in the refrigerator overnight, or until thawed through.
- Reheating: Warm the chili in the microwave on medium heat for 1-2 minute intervals, stirring between intervals, or until heated through. The chili can also be warmed in a saucepan on the stovetop over medium-low heat, stirring occasionally as it warms.
- Serve the black bean chili with any of your favorite toppings.
- Adjust the heat by adding more cayenne and chili powder or reduce the amount if you’d prefer a milder chili.
- Dice all vegetables the same size to ensure even cooking.
- Water can be substituted with vegetable or chicken broth to add some additional flavor.
- If the sauce isn’t as thick as you’d like when it has finished cooking you can gently mash some of the beans while stirring.
Nutrition
Calories: 210kcal | Carbohydrates: 37g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1071mg | Potassium: 927mg | Fiber: 12g | Sugar: 9g