Hearty Vegetarian Black Bean Chili Recipe

Listen up, folks. It’s time to get spicy and take our taste buds on a wild ride with this delicious Vegetarian Black Bean Chili recipe. I’m telling you, this dish is not for the faint of heart. It’s packed with bold ingredients that will satisfy even the most voracious appetite.

Now, let me tell you why this chili is so special. First off, it’s completely vegan, so if you’re a plant-based eater or just trying to cut back on meat, this recipe is perfect for you. We all know that plant-based foods are good for our health and the planet, but that doesn’t mean they can’t be absolutely amazing. Trust me, this chili is proof of that.

Secondly, every spoonful of this hearty chili is loaded with nutritious ingredients like black beans, green peppers, mushrooms, and sweet onions. But don’t let the healthy aspect fool you – it’s also jam-packed with flavor. The combination of spices like cumin and chili powder give it a zesty kick, while a touch of brown sugar brings out the natural sweetness of the vegetables.

Lastly, this recipe is perfect for those busy weeknights when you need something quick and easy to put on the table. And trust me when I say leftovers just taste better the next day!

So what are you waiting for? Let’s dive in and whip up a hot pot of this Vegetarian Black Bean Chili that would make even Martha Stewart jealous.

Why You’ll Love This Recipe

Vegetarian Black Bean Chili
Vegetarian Black Bean Chili

My friend, have you been searching for a hearty and nutritious vegan meal that doesn’t compromise on flavor? Then boy, do I have a treat for you! This black bean chili recipe is the perfect balance of spiciness and sweetness, offering a satisfying meal that will excite your taste buds and keep you fueled for hours.

One of the best things about this recipe is its versatility. It is not only vegan but also gluten-free, meaning you can serve it to a diverse group of guests. With a variety of flavors and textures, this dish appeals to both meat-lovers and vegans alike.

But what makes this recipe stand out from the other vegetarian options out there? Well, let me tell you: it’s all about the ingredients. This dish packs a punch with ground cumin, chili powder, garlic cloves, and tomato paste. Combined with black beans and diced tomatoes, this chili recipe becomes an explosion of flavor in your mouth.

And if that isn’t enough to convince you, let me share my secret weapon: brown sugar. Just a tablespoon of this magic ingredient balances out the heat of the spices and gives this chili recipe an elusive depth of flavor that other recipes simply cannot match.

So why should you love this recipe? Because it is the perfect combination of spicy-sweetness that offers all the comfort of a hearty meal while being 100% plant-based. It is suitable for all occasions—movie nights in or get-togethers with friends—and will leave everyone asking for seconds. Why settle for less when this easy vegan black bean chili has everything you need to satisfy your hunger cravings and tantalize your taste buds?

Ingredient List

“A hearty bowl of comfort: my vegetarian black bean chili.”

Here is the ingredient list for this delicious vegetarian black bean chili recipe. Make sure to have all of these ingredients in your pantry before starting to cook.

  • 3 tablespoons of canola oil
  • 1 medium onion, diced
  • 2 medium bell pepper, chopped
  • 3 cloves of garlic, minced
  • 4 cups of cooked black beans
  • 1 can (15 oz) of tomato sauce
  • 1 can (14.5 oz) of diced tomatoes, drained
  • 2 tablespoons of tomato paste
  • 1 tablespoon of chili powder
  • 1 teaspoon of ground cumin
  • 1 tablespoon of brown sugar
  • Salt and black pepper to taste

Note that you can adjust the amount of spices according to your preference. Also, you can substitute canned beans with freshly cooked ones if you prefer.

The Recipe How-To

“This chili packs a punch of flavor and protein with black beans and veggies.”

Get ready to simmer up a hearty and comforting vegetarian black bean chili with the recipe how-to. You’ll love how easy it is to make and the way fresh ingredients come together in harmonious flavors.

Prep Time and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour and 30 minutes


  • 2 tablespoons Canola Oil
  • 1 tablespoon Olive Oil
  • 1 medium Sweet Onion, chopped
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 3 Garlic Cloves, minced
  • 2 medium-sized Mushrooms, diced
  • 1 tablespoon Ground Cumin
  • 3 tablespoons Chili Powder
  • 1 teaspoon Brown Sugar
  • 1 can of Tomato Paste (5 oz)
  • 1 can of Tomato Sauce (8 oz)
  • 2 cans of Diced Tomatoes (14.5 oz each), drained
  • 4 cans of Black Beans (15.5 oz each), drained

Saute Vegetables

Heat a large pot over medium heat with canola oil, then add diced sweet onions and cook for 3 minutes until the onions are softened. Next, add in diced mushrooms, green bell pepper, red bell pepper and garlic cloves. Cook until the vegetables are tender for about 6-7 minutes.

Add Spices and Tomato Ingredients

Reduce heat to low then stir in ground cumin, chili powder, and brown sugar then cook for additional 2 minutes. Add tomato paste then cook for another 2 minutes while stirring continuously. Next, mix in tomato sauce then bring to a simmer.

Cooking Black Beans

Add drained black beans into the mixture along with salt then stir well. Cover the pot with a lid and let it simmer on low heat for 1 hour while occasionally stirring until the beans are tender.

Serve and enjoy

Once cooked, serve hot alongside your favorite toppings such as freshly chopped cilantro or sliced avocado. This recipe is perfect for meal prepping or serving up healthy dinners during busy weekdays.

With this detailed recipe how-to guide you’ll have a pot of delicious vegetarian black bean chili in no time!

Substitutions and Variations

“Swap your traditional chili for a meatless option with this recipe.”

Alright folks, let’s think outside the box for a minute. This vegetarian black bean chili recipe is already packed with flavor and protein, but if you’re feeling adventurous or want to switch things up, here are some substitutions and variations that will make your taste buds dance.

First off, if you’re not a fan of mushrooms or green peppers, swap them out for some other veggies. Red onions, zucchini, butternut squash or sweet potatoes would be great options. You could even add some kale or spinach for an extra nutritional boost.

Now let’s talk about spices. If you don’t have chili powder or ground cumin in your pantry (seriously, go get some!), you could use curry powder, smoked paprika or even garam masala. Just keep in mind that these spices will change the overall flavor profile of the dish.

If you prefer a milder chili, omit the diced jalapeno pepper and reduce the amount of chili powder. On the other hand, if you like things hot and spicy, leave the seeds in the jalapeno and add some cayenne pepper to really bring the heat.

Looking for a heartier chili? Add in some cooked quinoa, brown rice or bulgur wheat. Alternatively, mix in some kidney beans or chickpeas for more texture and flavor.

If you have a pressure cooker or slow cooker at home, this recipe can easily be adapted. For a pressure cooker, follow steps 1-3 as directed and then cook on high pressure for 10 minutes with a natural release. If using a slow cooker, follow steps 1-3 as directed and then cook on low for 6-8 hours.

Lastly, if you’re looking to switch things up from black beans entirely… just don’t! Kidding (kind of). While black beans are definitely the star of this dish and provide tons of protein and fiber, you could also use kidney beans or pinto beans if preferred.

Remember – this recipe is meant to be flexible and customizable based on what you have on hand or what your preferences are. Have fun with it!

Serving and Pairing

“Warm up on a cold day with a bowl of this savory vegetarian chili.”

Congratulations on making it this far, dear reader! You’re now just one step away from enjoying a bowl of delicious Vegetarian Black Bean Chili that will have you dancing with joy. But before we get to the recipe, let’s talk about how best to serve and pair this chili.

This Vegan Black Bean Chili is a dish that stands well on its own, but sometimes you need some side kicks to round out your meal. One classic option is to add some toppings like sliced avocado, vegan sour cream or Greek yogurt, and fresh cilantro. They bring a delightful flavor and texture to the whole dish.

But why not take things up a notch? Pair it with something that both complements the flavors and leaves you feeling satisfied. I recommend serving this chili with fluffy white or brown rice, quinoa, roasted sweet potato or other vegetables of choice. A slice of bread, cornbread or tortilla chips could also make for a hearty pairing.

If you’re feeling adventurous, try pairing this chili with your favorite vegan beer or red wine. Or choose something non-alcoholic such as tea or a light-bodied fruit juice that helps balance the boldness of the chili while refreshing your palate.

One last tip: I know it can be tempting to consume large amounts of this fantastic chili in one go, but please don’t overdo it. The truth is that although satisfying, black beans can be difficult to digest when eaten in large quantities. Eating smaller portions at a time and drinking enough water with meals helps maintain digestive health.

There you have it! Serve and pair the best way you like it and enjoy your tasty vegetarian black bean chili creation.

Make-Ahead, Storing and Reheating

“Colorful and flavorful: this black bean chili is a crowd-pleaser.”

Now that you know how to make a delicious vegetarian black bean chili, it’s time to explore your options for storing and reheating it. This versatile dish can be made ahead of time and is perfect for meal prep or batch cooking.

To make ahead, prepare the chili according to the recipe but stop before adding any toppings. Allow the chili to cool completely, then store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

When it’s time to reheat, there are several options. The easiest way is to simply scoop out the amount of chili you want into a microwave-safe bowl and heat on high for 1-2 minutes. Make sure to stir it halfway through so that the heat is distributed evenly.

For best results, however, we recommend reheating on the stove. Put the chili in a pot and heat over medium-low heat until warmed through. Stir occasionally so that it doesn’t stick to the bottom of the pan.

If you find that your chili has become thicker during storage, add a splash of water or vegetable broth until you reach your desired consistency. You may also need to adjust seasonings, as flavors can become more muted upon reheating.

Now that you’re armed with these tips, you can make a big batch of vegetarian black bean chili and enjoy it throughout the week without sacrificing taste or texture.

Tips for Perfect Results

“Spice up your dinner routine with this easy vegetarian chili recipe.”

Cooking can be tricky, even for the most seasoned chef or home cook. With a recipe like this vegetarian black bean chili, there are a few tips that will help you achieve the perfect result every time.

Firstly, don’t skip the step of browning the onions and peppers. It may be tempting to throw everything in the pot at once and let it simmer away, but taking the time to brown these vegetables adds an extra layer of flavor to your chili that is worth the extra effort.

Additionally, make sure to drain and rinse your canned black beans thoroughly before adding them to your chili. This will help remove any excess salt or additives and ensure that your chili has a clean and natural taste.

To enhance the smoky and spicy notes of the dish, add a pinch of smoked paprika and cayenne pepper to taste. This will add depth to your vegetarian black bean chili without overwhelming any other flavors in the dish.

Finally, consider using a Dutch oven or other heavy-bottomed pot for cooking your chili. These types of pots retain heat well and distribute it evenly, which is key for achieving a rich and hearty chili that cooks evenly throughout.

By following these simple tips, you can elevate your vegetarian black bean chili from good to great. So go ahead and experiment with different variations until you find the perfect combination for you – after all, making food is an art form, and each creation should be unique and personalized!

Bottom Line

In conclusion, this vegetarian black bean chili recipe is the perfect meal for any occasion. Not only is it flavorful and easy to make, but it’s also incredibly healthy and filling. With a variety of substitutions and variations, you can customize this recipe to fit your dietary needs and preferences.

The combination of ingredients – black beans, tomatoes, garlic, spices – creates a taste that is simply irresistible. The mouth-watering smell wafting throughout the house is sure to have everyone lining up at the dinner table.

So whether you are looking for an easy weeknight dinner or an impressive dish to serve at a party, this vegetarian black bean chili recipe is sure to please. Let’s ditch the meat and embrace plant-based goodness with this hearty, delicious vegan chili.

After all, why choose a boring beef chili when you can have a flavorful vegetarian option that is just as satisfying – if not more? As Martha Stewart said herself: “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.” So let’s add one more – vegan black bean chili!

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili Recipe

This is such a good vegetarian chili recipe. It goes well with cornbread.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Vegetarian
Calories 274.1 kcal


  • 2 cups sweet onions, chopped
  • 2 tablespoons canola oil
  • 1/2 lb mushroom, sliced
  • 1 large green pepper, chopped
  • 1 large yellow pepper, chopped
  • 1 large red pepper, chopped
  • 3 garlic cloves, minced
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (14 1/2 ounce) cans diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 dash hot pepper sauce


  • In a large pot, saute onions in oil for 5 minutes.
  • Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
  • Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.

Add Your Own Notes


Serving: 453gCalories: 274.1kcalCarbohydrates: 47.9gProtein: 13.2gFat: 5.6gSaturated Fat: 0.6gSodium: 548.8mgFiber: 13.7gSugar: 16.7g
Keyword < 60 Mins, Beans, Black Beans, Easy, Free Of…, Healthy, Low Cholesterol, Low Protein, Savory, Vegan
Tried this recipe?Let us know how it was!