Go Back
–+ servings
Vegan Black Bean

Vegan Black Bean Chili for a Cozy Night In

A cozy and hearty Vegan Black Bean Chili packed with protein and fiber, perfect for a healthy dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion Flavor base for the chili; can substitute with shallots for a milder taste.
  • 2 stalks Celery Adds crunch and depth; substitute with carrots if desired.
  • 2 cloves Garlic Enhances the overall flavor; use garlic powder if fresh isn't available.
For the Veggies
  • 2 medium Bell Peppers Provides sweetness and color; substitute with any color or use jalapeños for heat.
  • 1 medium Zucchini Adds bulk and texture; can be replaced with corn, sweet potatoes, or butternut squash.
For the Protein and Base
  • 2 cups Black Beans Main source of protein and fiber; substitute with kidney, pinto, or white beans for variety.
  • 1 can (15 oz) Crushed Tomatoes Creates the chili base with a smooth consistency; diced tomatoes are a substitute if preferred.
For Flavor Enhancements
  • 1 cube Vegetable Stock Cube Adds rich flavor; use homemade vegetable broth for a fresher taste.
  • 1 teaspoon Cumin Essential spice for depth; omit or reduce if sensitive to spice.
  • 1 teaspoon Coriander Complements other spices; substitute with ground fennel if not available.
  • 1 tablespoon Chili Powder Provides spice and heat; create a blend using paprika and cayenne if preferred.
  • 1 teaspoon Smoked Paprika Adds a smoky flavor; use regular paprika if unavailable.
  • 2 tablespoons Soy Sauce or Tamari Adds umami and saltiness; replace with coconut aminos for a soy-free option.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Easy Vegan Black Bean Chili
  1. Heat a large pot over medium heat and add diced onion and celery with 2 tablespoons of water. Steam-sauté the vegetables for about 10 minutes, stirring occasionally, until the onion becomes soft and translucent.
  2. Once the onion and celery are soft, stir in minced garlic, diced bell peppers, and zucchini. Cook for another 5 minutes, allowing the vegetables to soften and release their delicious aromas.
  3. Next, add the cooked black beans, crushed tomatoes, vegetable stock, and spices: cumin, coriander, chili powder, and smoked paprika. Pour in soy sauce and stir everything together.
  4. Bring the chili mixture to a boil, then reduce the heat to low-medium and cover the pot. Allow it to simmer for about 20 minutes without adding extra liquid.
  5. After simmering, taste your chili and add salt as needed. Serve hot, garnishing with optional toppings like creamy avocado, zesty lime wedges, or crispy tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 800mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 20IUVitamin C: 80mgCalcium: 6mgIron: 15mg

Notes

Chop vegetables into uniform 1cm pieces to enhance texture. Store leftovers in an airtight container for up to 5 days.

Tried this recipe?

Let us know how it was!