This super easy vegan black bean chili tastes absolutely amazing and is just perfect for a quick dinner on a cold evening. Serve it with tortilla chips or over rice for a complete comfort meal!
When it comes to comfort food, it's really hard to beat a hearty chili. We typically make it a couple of times a month, no matter the season, and this black bean chili is one of our definite favorites.
Not only is it super easy to make, but it also hits the spot every time. It has some pretty great flavors, and it pairs great with just about any kind of toppings - from crunchy tortilla chips and creamy avocado to red onion and jalapeño slices.
This is also the kind of chili that doesn't require hours of simmering and you can have a cozy pot on the table in just 40 minutes!
Why you'll love this vegan black bean chili
- Super easy to make with staple ingredients
- Loaded with plant-based protein and fiber
- The perfect canvas to customize with your favorite veggies and toppings!
Ingredients
Black beans - Canned black beans are the secret to this speedy chili. Simply drain the beans but don't rinse them and reserve ½ cup of their liquid to add to the chili.
You can, of course, cook your black beans from scratch before adding them to this chili. You'll need about 1 cup of dried black beans to get 3 cups of cooked beans, the equivalent of two cans. Don't forget to reserve some of the cooking water to use in place of the liquid from the cans.
Veggies - Onion and bell peppers are an excellent base for this black bean chili. Both yellow and red onions work here and you can use whatever color bell pepper you prefer.
Aromatics - Freshly chopped garlic and jalapeño add loads of flavor and some heat to the chili. If you prefer a milder chili, deseed the jalapeño before chopping or use a smaller amount.
Spices - I keep it simple with a mix of chili powder, dried oregano and basil but you can also add ground cumin if you like.
Tomatoes - Canned crushed tomatoes have the perfect texture for this chili.
Lime juice - Freshly juiced is always best!
Cilantro - What would a chili be without some fresh cilantro on top? However, if you're not a fan, you can skip it or use fresh parsley instead.
Pro tip
Use your favorite chili powder and adjust the quantity depending on how spicy you want your chili to be!
How to make vegan black bean chili
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the olive oil in a large pot and cook the onions and peppers until soft, then add the garlic and jalapeño.
Stir in the spices, tomatoes, brown sugar, beans, and the liquid from the beans. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Finish by stirring in the lime juice and cilantro, then adjust the seasoning to taste and serve hot with your favorite toppings.
Substitutions and variations
- Add some dry split red lentils or canned green lentils together with the beans to bulk up the chili and increase the protein.
- Use a mix of beans if you like - kidney beans and pinto beans are perfect additions to this chili.
- Sweetcorn, diced sweet potatoes or butternut squash are all great ideas to bulk up the chili.
Helpful tips
- This is not the kind of chili that needs to be simmered for a long time, but if you prefer it thicker, you can add 10-15 minutes to the cooking time.
- Make sure you stir from time to time to prevent the beans from sticking to the bottom of the pot.
- I don't drain the beans for this chili because I find the texture better when they're covered in their liquid.
What to serve with black bean chili
- Serve the chili with your favorite tortilla chips for that perfect crunch.
- It also works well with cornbread or over white or brown rice.
- Topping ideas include avocado, sliced red onions, sliced jalapeño, lime wedges and vegan sour cream.
Leftovers and storage
- This vegan black bean chili keeps well in the fridge for up to 5 days in an airtight container. The flavors actually get better with time so it's great for meal prep.
- Reheat the chili gently in a saucepan over medium heat or in the microwave.
- This chili freezes well for up to 3 months. Thaw it in the fridge overnight before reheating.
More easy vegan chili recipes
If you've tried this vegan black bean chili recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Vegan Black Bean Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large red onion, chopped
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 4 garlic cloves, roughly chopped
- 1 small jalapeño, diced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 teaspoon brown sugar
- 2 can (14 oz / 400 g) black beans, drained but not rinsed (reserve ½ cup liquid)
- ½ cup reserved liquid from the beans
- 1 tablespoon lime juice
- A handful fresh cilantro, roughly chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell peppers and cook for 5-6 minutes, stirring occasionally, until the vegetables soften.1 tablespoon extra virgin olive oil1 large red onion1 medium red bell pepper1 medium yellow bell pepper
- Add the garlic and jalapeño and continue to cook for another minute until fragrant.4 garlic cloves1 small jalapeño
- Next, stir in the chili powder, dried oregano and dried basil. Add the crushed tomatoes, brown sugar, black beans and the reserved ½ cup of liquid from the beans. Stir well to combine.1 tablespoon chili powder1 teaspoon dried oregano1 teaspoon dried basil1 can (14 oz / 400 g) crushed tomatoes1 teaspoon brown sugar2 can (14 oz / 400 g) black beans½ cup reserved liquid from the beans
- Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Stir in the lemon juice and cilantro, then adjust the seasoning to taste.1 tablespoon lime juiceA handful fresh cilantro
- Serve hot with your favorite toppings like tortilla chips, vegan sour cream, red onion slices, avocado, or shredded plant-based cheese.
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