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Loaded with flavor and easy to make, this spicy black bean chili is perfect for everything from weeknight dinners to feeding a crowd!
This black bean chili is my go-to chili recipe for….just about everything.
It’s got so much going for it! It’s easy! It’s delicious! I often have all the ingredients on hand! Best of all, it’s one of those recipes that’s perfect for feeding vegans, vegetarians, and meat eaters alike.
- What You’ll Need
- How to Make Black Bean Chili
- Leftovers & Storage
- Frequently Asked Questions
- More Vegan Chili Recipes
- Spicy Black Bean Chili
What You’ll Need
- Olive oil. You can substitute just about any high-heat oil — canola, vegetable, coconut or corn oil would all work!
- Red bell pepper.
- Spices. We’re using chili powder, cumin, and ancho chile powder.
- Black beans. Use canned or precooked black beans.
- Fire roasted tomatoes. Regular canned tomatoes will work, but use fire roasted if you can get them — they add lots of flavor!
- Vegetable broth. I like Better Than Bouillon in Seasoned Vegetable flavor. You could substitute with beer if you’re feeling adventurous.
- Tomato paste.
- Frozen corn. Thaw it out before adding it.
- Salt & pepper.
How to Make Black Bean Chili
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!
- Heat up your oil in a large pot, then add diced onion and red bell pepper. Sweat the veggies for a few minutes, until they start to soften up.
- Stir in the garlic and spices. Cook everything together for about a minute, until the mixture becomes very fragrant.
- Stir in the beans, tomatoes, broth, and tomato paste. Raise the heat and bring the mixture to a boil, then lower it and let it simmer for 30 minutes or so. Tip: Feel free to let your chili simmer longer — the flavors will continue to meld. Just add a bit of water if it reduces too much.
- Stir your corn in and take the pot off of the burner.
- Season your chili with salt and pepper to taste. Feel free to adjust any other seasonings to your liking at this time.
- Ladle into bowls, top with toppings of choice, and dig in!
Leftovers & Storage
Chili makes for great leftovers! Seal it up in a storage container and this black bean chili will keep in the fridge for about 4 days, or in the freezer for about 3 months.
Tip: Repurpose your leftover chili by serving it over a potato, with chips for dipping, or on a vegan hot dog (store-bought or something homemade, like these carrot dogs).
Frequently Asked Questions
Is this chili gluten-free?
It sure is!
Can I use dried black beans to make black bean chili?
You can, but you’ll need to soak and cook them first. Try one of these methods.
Can I substitute another variety of bean?
Absolutely! Of course, it won’t be black bean chili, but it will still be delicious. Try red kidney beans, lentils, or pinto beans.
Is this chili hot?
It’s not very hot, just spicy. If you’d like some heat in your chili, add hot sauce or cayenne pepper.
What are some good toppings for black bean chili?
Try diced avocado, scallions, cilantro, cashew cream, or crushed tortilla strips!