Looking for a cozy, hearty meal that’s plant-based and packed with flavor? This vegan black bean chili might be just what you’re looking for!
Loaded with black beans, colorful veggies, and warming spices, it’s perfect for chilly days. Top it with creamy avocado slices, crunchy tortilla chips, and a squeeze of fresh lime for a burst of flavor in every bite. Whether you’re meal-prepping or cooking for friends, this chili is a crowd-pleaser that’s easy to make and full of wholesome goodness.
Get ready to dig into a bowl of comfort!
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Vickie’s Vegan Black Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1 large white onions, diced
- 3 cloves garlic, minced
- 1 medium bell pepper (red, green, or yellow), diced
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1 small jalapeño pepper, minced (optional, for spice)
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 28 oz can diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 small bunch fresh cilantro, chopped (for garnish)
Optional Toppings
- avocado, sliced
- lime wedges
- vegan sour cream
- green onions, sliced
- vegan tortilla chips or plain Fritos
Instructions
- Sauté the onion and garlic Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until the onion becomes translucent, about 3-4 minutes.
- Add the vegetables Stir in the bell pepper, zucchini, carrot, and jalapeño (if using). Sauté for 5-6 minutes, until the veggies start to soften.
- Add the spices Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 1 minute to release the flavors of the spices.
- Add beans, tomatoes, and broth Add in the black beans, kidney beans, diced tomatoes (including their juice), and vegetable broth. Stir everything to combine.
- Simmer Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 20-25 minutes, stirring occasionally. This allows the flavors to come together and the chili to thicken.
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