Black Bean Chili (Vegan!)

This one pot vegan black bean chili is a must-have cold-weather comfort food! High in protein and easy to make in less than 30 minutes, it’s perfect for filling family dinners or healthy meal prep.

Ingredients and Substitutes

You can use fresh chopped tomatoes instead of canned tomatoes when they come into season (usually during summer and early fall).

• Green chilies: Canned green chilies are a source of subtle heat. You can substitute these for diced jalapeno or serrano peppers if you’d like.  
• Spices: I seasoned the chili with a blend of ground cumin, cayenne, and chili powder.
• Water: The aromatics are sautéed in a small layer of water to make this black bean chili recipe oil-free.

Variations and Add-ins

Customize the flavor of the chili with any of these add-in ideas:

• More beans: Make this a mixed bean chili by swapping some of the black beans for pinto beans, chickpeas, white beans, or kidney beans.
• Chipotle peppers in adobo sauce: I love the smoky flavor and touch of heat from chipotles in adobo! Add only 1 pepper, plus 1 to 2 teaspoons of adobo sauce, for a mild heat or up to 3 peppers and 4 teaspoons of sauce to make the chili extra spicy. 
• Lentils: Substitute ¼ cup of black beans with cooked red, green, or brown lentils. 
• Vegan ground “beef”: Sauté your favorite store-bought vegan ground “beef” with the aromatics to make the chili extra hearty.
• Bay leaf: Simmering a bay leaf in the chili (discard before serving) will add a nice earthy flavor.
• Cinnamon or vegan chocolate: 1 tablespoon of ground cinnamon or cocoa powder pairs surprisingly well with the bold spices in chili!
• Other vegetables: Add vegetables like carrots, corn, celery, butternut squash, pumpkin, or sweet potato for a thicker and more nutrient-dense dish. 
• Whole grains: Add bulk with cooked quinoa, buckwheat, or bulgur.
• Citrus juice: Finish the chili with a generous squeeze of fresh lemon or lime juice for a bright and balanced flavor.

Topping Ideas

Another surefire way to give your homemade chili a boost is with lots of chili toppings. My favorites include:

• Herbs: Fresh herbs (cilantro, parsley, or scallions)
• Citrus: Lime wedges/slices
• Spice: Jalapeno chili slices (fresh or pickled), hot sauce, or chili flakes
• Salsa: Fresh salsa like easy pico de gallo, a restaurant-style blender salsa, or green salsa.
• Avocado: Avocado slices or a drizzle of creamy tomatillo avocado salsa verde
• Veggies: Diced red onions or sliced cherry tomatoes
• ‘Cream’: A dollop of vegan sour cream or cashew cream
• Cheese: Vegan cheese like tofu feta cheese, cheddar cheese, or a drizzle of vegan nacho cheese sauce
• Chips: Air fryer tortilla chips or strips

Serving a crowd? Make a toppings ‘bar’ with lots of options to choose from. It’s fun, easy, and budget-friendly.

How to Make Vegan Black Bean Chili

This black bean chili recipe is naturally oil-free! The aromatics are sautéed in a thin layer of water, but you could also use vegetable broth. Or, if you don’t mind the oil, use olive oil or avocado oil instead.

FAQs

Toni’s Recipe Tips

• For a smoother consistency: If you like your chili with a little less texture, you can blend a portion of it with an immersion blender or a regular blender until smooth.
• If the consistency is too thick: Stir a splash of vegetable broth into the chili to thin the consistency.
• Double or triple the recipe: If you’re serving a crowd or want to have extras on hand for meal prep, double or triple the recipe and store the batches in individual airtight containers in the fridge or freezer.

Serving Suggestions

After you’ve dressed up the chili with all kinds of delicious toppings, complete the meal with any of these tasty side dishes:

• Cornbread: Classic vegan cornbread or spicy jalapeno cornbread.
• Rice: On top of or alongside white rice, brown rice, or Mexican rice.
• Salad: A simple side salad, Mexican street corn salad, Texas caviar, a refreshing slaw, etc.
• Chips & Dip: Tortilla chips and guacamole, creamy avocado salsa, and/or  mango or peach salsa.
• Dessert: A light Mexican fruit salad or vegan churros would hit the spot!

You also can’t go wrong serving the black bean chili on top of baked potatoes, baked sweet potatoes, French fries, vegan nachos, dairy-free mac and cheese, or vegan hot dogs!

Storage Instructions

This black bean chili stores very well in the fridge and freezer. After the leftovers have cooled to room temperature, transfer them to an airtight container and store them in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw leftovers in the fridge overnight before reheating.

Reheat the vegan bean chili in a pot on the stovetop over medium heat or in the microwave until warmed through. Add a splash of water or vegetable broth to thin the consistency, if needed.