Vegetarian Black Bean Chili
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Vegetarian Black Bean Chili

Hearty, smoky, loaded with beans and vegetables. Nobody asks where the meat is.

Prep 10 minCook 6 hrTotal 6 hr 10 minServes 8Cost $1.25/serving★ 4.7(367)

Servings

Est. total: $10.00 · $1.25/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 2 can black beans (15 oz each, drained and rinsed)
  • 1 can kidney beans (15 oz, drained and rinsed)
  • 2 can fire-roasted diced tomatoes (14.5 oz each, undrained)
  • 1 cup vegetable broth
  • 1 large yellow onion (diced)
  • 1 whole red bell pepper (diced)
  • 1 whole green bell pepper (diced)
  • 1 whole jalapeño (seeded and minced)
  • 4 cloves garlic (minced)
  • 1 cup corn kernels (frozen)
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano (dried)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)

Instructions

  1. 1

    Add all beans, tomatoes (with juice), broth, onion, bell peppers, jalapeño, garlic, and corn to slow cooker.

    2 can black beans1 can kidney beans2 can fire-roasted diced tomatoes1 cup vegetable broth1 large yellow onion1 whole red bell pepper1 whole green bell pepper1 whole jalapeño4 cloves garlic1 cup corn kernels
  2. 2

    Add all spices: chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Stir well to combine.

    3 tbsp chili powder2 tsp cumin1 tsp smoked paprika1 tsp oregano1 1/2 tsp salt1/2 tsp black pepper1/4 tsp cayenne pepper
  3. 3

    Cover. Cook on LOW 6-8 hours or HIGH 3-4 hours.

  4. 4

    Mash about ¼ of the chili against the side of the pot with a spoon to thicken the broth. Stir well.

    This is the trick for thick, rich chili without any thickeners.

  5. 5

    Taste and adjust salt and spice. Serve in bowls topped with your choice of avocado, cilantro, lime wedges, or tortilla chips.

Pairs With

🍺Amber Ale$

American amber ale with caramel malt backbone

Malty sweetness balances the smoky chili heat

🍷Tempranillo$

Spanish Rioja, young and fruity

Earthy and berry-forward, matches the smoky bean stew

🍸Ranch Water$

Tequila, lime, Topo Chico

Effervescent and clean — cuts through the chili's richness

Nutrition

33

Calories

2

Proteing

6

Carbsg

0

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •This chili is naturally vegan. Add sour cream and cheese at the table for non-vegan eaters.
  • •Make a double batch. This freezes perfectly for 3 months.
  • •A splash of apple cider vinegar at the end brightens everything up.

Substitutions

  • black beans → pinto beans or white beans
  • kidney beans → chickpeas or great northern beans
  • jalapeño → 1 can green chiles (milder) or habanero (much hotter)

Leftovers

Gets better every day. Keeps 5 days refrigerated, 3 months frozen.

Leftover Ideas

Pour over baked potatoesUse as a burrito fillingTop with cornbread batter and bake for chili pot pieServe over nachos with melted cheese

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.