This hearty oil-free vegan black bean chili it's so satisfying! It's loaded with fiber and plant-based protein to keep you full and happy all day long. Try it as a topping on my sweet potato jackets. Delish!
Why you'll love this recipe
- It's mostly pantry ingredients! You most probably have all the ingredients to make this vegan black bean chili laying around in your pantry. And it's also very easy to throw this chili together requiring only one pot.
- You won't miss the meat! Either you're trying to eat more plant-based meats or you're vegan already this dish is for you. All the flavors + feel satisfied feeling without any meat.
- It's a great healthy meal prep recipe! You can make a big batch of this chili at the beginning of the week, freeze it and then forget about cooking lunch/dinner every following day. And the flavors just get better with time so yes, this is a great, tasty make-ahead meal.
Ingredients for the vegan black bean chili
- Onion - you'll need one red onion. Onion or white yellow will work just fine.
- Garlic cloves - crushed garlic cloves for flavor.
- Chili flakes - for a spicy kick.
- ground cumin - more spices!
- Black beans - I used 1 can of store-bought black beans. Feel free to make your own beans.
- Chopped tomatoes - Store-bought canned chopped tomatoes BUT if you have any old tomatoes laying around in the fridge, feel free to use those. #zerofoodwastetip
- Tomato purée - concentrated tomato flavor - totally optional.
- Salt & pepper - to taste.
How to make vegan chili from scratch
- Start by sautéing your chopped onions and crushed garlic in water (for an oil free version), add your spices and cook for a couple of minutes more.
- Stir in the black beans, chopped tomatoes, tomato purée and water. Bring it all to a boil, then reduce the heat and let simmer for 10-15 minutes until the water is absorbed and the chili is has thickened.
- Season with salt & pepper and enjoy! Add all the garnishes or bake a sweet potato, scoop a little bit of the flesh out and stir into the black bean chili. YUM!
Freezing & storage tips
This chili is one of my favorite meal prep recipes and it makes a nice big batch. Store any leftover in glass containers in the fridge. You can also freeze half of it for later in the week when you don't feel like cooking.
Allow the frozen chili to thaw in the fridge overnight, then heat in a pot over medium heat until warmed through.
This chili should keep about 5 days in the fridge and 2-3 months in the freezer.
Tips & variations
- Use other beans - you can use any beans that you like. Even a mix of different kinds will work just fine. Some beans that work really well are red kidney beans, chickpeas, or even butter (white) beans.
- Make it hot - personally I don't like spicy food but if you do feel free to add more chili flakes and drizzle with some sriracha too.
- Serve it with chopped avocado, chopped parsley or cilantro, sliced jalapeños, vegan sour cream or a generous serving of tortilla chips 😉 I love this black bean chili as a filling for my Sweet Potato Jackets!
Hungry for more? Try these recipes next:
- Lazy Vegan Sweet Potato Enchiladas
- Mushroom & Black Bean Veggie Burgers
- Vegan Mexican Quinoa Bowl
- Roasted Carrot & Ginger Soup
I love to see all your yummy creations! ♡
Vegan Black Bean Chili
- 1 red onion, diced
- 2 garlic cloves, crushed
- 1/2 tsp chili flakes
- 1/2 tsp ground cumin
- 1 can black beans, rinsed and drained
- 1 can chopped tomatoes
- 1 tbsp tomato purée , (tomato paste)
- 1/2 cup water
- a few sprigs of coriander or parsley, chopped, optional
- salt & pepper, to taste
- 1/2 avocado, chopped (optional)
- Cook the onion and garlic in a pan over medium heat. Add a little bit of hot water every few minutes. Cook the onion and garlic for 6-8 minutes until softened. Stir in the ground cumin and chili flakes and cook for one more minute.
- Stir in the black beans, chopped tomatoes, tomato purée, and water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until reduced and thickened. Season to taste with salt & pepper.
- Serve hot with chopped avocado, cilantro or parsley sprigs, and a wedge of lemon.
- Use the black bean chili as a filling for my sweet potato jackets.
- If your tomatoes are a little bit acidic, add 1 teaspoon of sugar to cut down the acidity.