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Vegan Black Bean Chili

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.
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Course: Main Course, Main Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Author: Seraina


  • 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.

Nutrition per serving

Calories: 230kcal | Carbohydrates: 44g | Protein: 14g | Fat: 1g | Sodium: 310mg | Fiber: 14g
Tried this recipe?Mention @earthling_seraina or tag #earthlingeats!