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stovetop black bean chili recipe

Black Bean Chili Recipe

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This easy black bean chili recipe is vegan, gluten-free, and full of flavor! This hearty soup is made from simmered black beans, tomatoes, corn, bell peppers, onion, vegetable stock, and lots of spices.

stovetop black bean chili

Why You’ll Love this Vegetarian Black Bean Soup Recipe

This recipe for black bean chili is easy to make and serves 6. It’s a wonderful, warming bowl of soup – perfect for a chilly night. It’s one of my all-time favorite weeknight meal recipes because it only requires 15 minutes of real hands-on time and the rest of the time it just simmers. This chili recipe used canned black beans – so it’s quicker than chilis using dried beans. This fantastic recipe is vegan, gluten-free, and dairy-free.


Vegan Black Bean Chili Ingredients:

This healthy black bean chili recipe is made with only a few simple ingredients. Here’s what you’ll need:

  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 2 garlic cloves, finely minced
  • 2 red bell peppers, diced
  • 2 ears corn, kernels sliced off
  • 2 teaspoons paprika
  • 2 teaspoons cumin powder
  • 1 teaspoon chili powder 
  • 2 teaspoons kosher salt
  • 3 cups vegetable stock 
  • 1 (15 ounces) can fire-roasted diced tomatoes
  • 3 (15 ounces) cans black beans, drained and rinsed

How to Make Black Bean Chili:

It’s easy to make this chili recipe! Here’s how you do it:

  1. Heat the olive oil in a large stockpot over medium-high heat. When hot, add the onion and sauté for 4 minutes. 
  2. Then add the garlic, bell pepper, corn and sauté for an additional 4 minutes, stirring often. 
  3. Add the spices and salt to the pot and stir constantly for 30 seconds. 
  4. Add the vegetable stock, tomatoes, and black beans to the pot and stir to combine. Cover, bring to a boil and then reduce to a simmer. Let the chili simmer for 30 minutes, covered, stirring occasionally. 
  5. Serve immediately or save in the refrigerator for up to 3 days. 
stovetop black bean chili

Toppings for this Healthy Black Bean Chili

There are lots of great toppings for black bean chili. Here are a few fun toppings to try:

  • Chopped cilantro
  • Sliced jalapeños
  • Salsa
  • Diced green onions
  • Tortilla strips
  • Sour cream or plain Greek yogurt
  • Diced cherry tomatoes
  • Shredded or crumbled cheese (Colby Jack or Goat Cheese)
  • Diced or sliced avocado
  • Finely chopped red onions

More Delicious Chili Recipes You’ll Love

If you like healthy, flavorful chili recipes, check out my other favorite chilis:

stovetop black bean chili

Tips for Making Black Bean Chili

  • I love making this recipe in a dutch oven – I highly recommend this Lodge Enameled Dutch Oven
  • The key to this recipe is chopping everything very small, so every bite has a little bit of everything in it. In order to do that, you need a great chef’s knife – my favorite chef’s knife is this Henckels Classic Chef’s Knife
  • You don’t have to use fire-roasted tomatoes in this recipe, but they add a nice depth of flavor.
  • If you like a really spicy chili, then add another teaspoon of chili powder and one finely diced chipotle chili in adobo. 
Yield: 6 servings

Black Bean Chili Recipe

stovetop black bean chili

This easy black bean chili recipe is vegan, gluten-free, and full of flavor!

Prep Time 8 minutes
Cook Time 38 minutes
Total Time 46 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 2 garlic cloves, finely minced
  • 2 red bell peppers, diced
  • 2 ears corn, kernels sliced off
  • 2 teaspoons paprika
  • 2 teaspoons cumin powder
  • 1 teaspoon chili powder
  • 2 teaspoons kosher salt
  • 3 cups vegetable stock
  • 1 (15 ounces) can fire-roasted diced tomatoes
  • 3 (15 ounces) cans black beans, drained and rinsed

Instructions

  1. Heat the olive oil in a large stockpot over medium-high heat. When hot, add the onion and sauté for 4 minutes.
  2. Then add the garlic, bell pepper, corn and sauté for an additional 4 minutes, stirring often.
  3. Add the spices and salt to the pot and stir constantly for 30 seconds.
  4. Add the vegetable stock, tomatoes, and black beans to the pot and stir to combine.
  5. Cover, bring to a boil and then reduce to a simmer. Let the chili simmer for 30 minutes, covered, stirring occasionally.
  6. Serve immediately or save in the refrigerator for up to 3 days.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 127Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1091mgCarbohydrates: 22gFiber: 5gSugar: 6gProtein: 5g

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