Description
This Vegan Black Bean Chili is a hearty and nutritious one-pot meal that’s ready in just 30 minutes. Made with pantry staples like canned black beans, tomato sauce, and vibrant bell peppers, it delivers robust southwestern flavors through cumin, chili powder, and oregano. Perfect for busy weeknights, this comforting chili is vegan, packed with protein and fiber, and easy to customize with toppings such as avocado, lime wedges, and tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 onion, diced (white, yellow, or red)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15 ounce) can tomato sauce
- 3 (15 ounce) cans canned black beans, with liquid
- 4 ounces canned roasted diced green chiles
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 Tablespoon chili powder
- 1 teaspoon Mexican oregano (or any dried oregano)
- Salt, to taste
- Squeeze of lime juice, to taste
Optional Garnishes
- Lime wedges
- Diced avocado
- Tortilla chips
Instructions
- Heat the olive oil: In a large pot, warm the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté the onion: Add the diced onion and cook for about 5 minutes until it’s soft and slightly translucent, which forms the flavor base of the chili.
- Add garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Sauté bell peppers: Add the diced red and green bell peppers and cook for approximately 2 minutes, allowing them to soften slightly.
- Add remaining ingredients: Pour in the tomato sauce, add the black beans along with their reserved liquid, roasted diced green chilies, ground cumin, chili powder, and oregano. Stir thoroughly to combine all ingredients well.
- Simmer: Lower the heat and let the chili simmer for 10 minutes, stirring occasionally, until everything is heated through and flavors meld.
- Season: Add a squeeze of fresh lime juice and salt to taste, adjusting seasoning as desired.
- Serve: Ladle the chili into bowls and serve topped with optional lime wedges, diced avocado, and tortilla chips for extra flavor and texture.
Notes
- Homemade vegan black bean chili is a comforting one-pot meal made with pantry ingredients, dried spices, and a few veggies.
- This recipe is perfect for busy weeknights when you’re craving something cozy and filling.
- You can customize the spice level by adjusting the amount of chili powder and green chilies.
- Leftovers store well and flavors deepen when reheated, making great meal prep.
- For extra protein, consider serving over quinoa or brown rice.
Nutrition
- Serving Size: 1 serving
- Calories: 259 kcal
- Sugar: 5 g
- Sodium: 1252 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 18 g
- Protein: 15 g
- Cholesterol: 0 mg
