Vegan Black Bean Chili
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!
Servings: 6
Calories: 210kcal
Ingredients
For The Chili
- 1 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 2 celery sticks diced
- 1 small zucchini diced
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- ½ green bell pepper diced
- 1 cup corn kernels
- ½ tsp dried oregano
- 1 tsp cayenne pepper
- ½ tsp chili powder
- 3 tsp ground cumin
- 28 oz canned diced tomato
- 2 tbsp tomato paste
- 14 oz canned kidney beans drained and rinsed
- 14 oz canned black beans drained and rinsed
- ½ tsp salt more to taste
- ¼ tsp pepper
- 1 cup vegetable broth
Instructions
- In a large pan sauté the oil and onions until softened.
- To the onions add the minced garlic and cook for 2 minutes.
- Next, add the celery, zucchini and diced bell peppers. Sauté for 3-4 minutes or until softened.
- To the pan add the corn, oregano, cayenne pepper, chili powder, cumin, diced tomatoes and tomato paste. Stir and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
- Add the remaining ingredients and continue to cook, covered, for another 10 minutes.
- Remove the lid and simmer for 5 minutes to thicken the sauce slightly.
- Serve immediately with your favorite toppings.
Notes
- My #1 Secret Tip for making my vegan black bean chili is to let it rest for a little while before serving. I realized this after a busy weeknight when I made the chili early, stepped away to help my kids with homework, and then came back to eat. The flavors had settled and deepened, and it tasted even better than when it first came off the stove.
- Adjust heat: I taste the chili as it cooks and add extra cayenne or chili powder if I want more spice. If I want it milder, I simply use less of both.
- Dice veggies uniformly: I cut the vegetables into similar sizes so they all cook evenly.
- Adjust thickness: If the chili is thinner than I like, I gently mash some of the beans while stirring to thicken it up. A quick blend with an immersion blender also works if I want an even creamier texture.
- Cooking methods: I sometimes make this chili in the Instant Pot by cooking everything on high pressure for 5 minutes, then letting it rest before releasing the pressure. It also works great in a slow cooker on high heat for about 3 to 4 hours or on low for 6 to 7 hours when I want an easy, hands off meal.
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