Black Bean Chili

Four servings • 45 minutes to prepare

Black bean chili vegan

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

This is a simple black bean chili recipe for when you’re short on time but eager for something warm and hearty. I like to serve it with fresh cilantro, avocado and green onion.

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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

This recipe inspired in part or in whole from here.

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