Black Bean Chili

Four servings • 45 minutes to prepare

Vegan Black Bean Chili

Note: Items in photo may be slightly different than recipe.

Vegan Black Bean Chili

This is the perfect black bean chili recipe — flavorful, a little on the spicy side with a hint of sweet from the corn. Simple enough for when you’re short on time but eager for something warm and hearty. I’ve been making this chili for about a decade and I always like to add a little something extra each time.

Here are some of my favorites:

  • Roasted corn
  • Diced sweet potato
  • Fresh avocado
  • TVP – textured vegetable protein
  • Swap one can of black beans for kidney bean
  • Fresh jalapeño
  • Swap out regular tomatoes with roasted tomatoes
  • Add half a diced mango with the black beans
  • Swap one can of black beans for 1/2 cup of dried, rinsed lentils
  • Add 1 cup diced carrots
  • Add 2 cups chopped kale

I like to serve it with fresh cilantro, avocado, green onion and most definitely this recipe for vegan corn bread

Recipe updated January 10, 2016

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  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 1 medium red bell pepper, coarsely chopped
  • 6 garlic cloves, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3 cans (15–16 ounce) black beans, drained, 1/2 cup liquid reserved
  • 1 can (16 ounce) tomato sauce
  • 1 cup frozen corn
  • Chopped fresh cilantro, green onions, tomatoes or avocado


  1. Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, tomato sauce, and corn (if using). Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
  2. Ladle chili into bowls. Pass chopped cilantro, green onions or other toppings.

Nutritional Information

  • 4Servings
  • 462Calories
  • 17gFat
  • 60gCarbohydrates
  • 20gProtein
  • 700mgSodium
  • 8gSugar
  • 20gFiber

This recipe inspired in part or in whole from here.

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