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    Home » Recipes » Vegan Main Dish Recipes

    Easy Black Bean Chili (Vegan)

    By: Amy Katz · Published: Feb 11, 2019 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Easy Black Bean Chili is a one-pot meal that's ready in 30 minutes. It's full of flavor using common ingredients you may already have in your pantry. And this recipe is vegan and gluten-free.

    Overhead of bowl of Easy Black Bean Chili topped with cubed avocado and a slice of lime

    I love chili.

    Some of my favorites are Jackfruit Chili with Fajita Veggies and Vegan Pumpkin Chili.

    But I have a confession to make.

    I used to spend a lot buying Amy's Organic Black Bean Chili whenever I saw some on the shelf at the supermarket.

    Then one day I realized how much less expensive it would be to make my own.

    And once I got in the kitchen and tested out my homemade version, I knew I had to call it Easy Black Bean Chili.

    Because it truly is easy.

    Plus it's quick and much more economical than the store-bought version.

    And now I'm excited to share this Easy Black Bean Chili with you!

    Ingredients for making Easy Black Bean Chili: black beans, garlic, onion, red and green bell pepper, liquid from the canned beans, diced canned chilies, and tomato sauce

    Easy Black Bean Chili starts with simple ingredients that are easy to find in any market.

    One legend according to the National Chili Day website is that the first chili was invented by a Spanish nun in the 1600s using chili peppers, meat, onions, and tomatoes.

    Whether or not this is accurate, this vegan version replaces the meat with beans.

    We'll need the following ingredients to make this black bean chili:

    • olive oil (or water) for sauteing
    • onion
    • garlic
    • bell peppers (I like to use one red and one green)
    • tomato sauce
    • black beans
    • diced green chilies
    • cumin
    • chili powder
    • oregano
    • lime
    • salt

    I think you'll agree that these are all easy to find wherever you shop.

    Step by step process of making Easy Black Bean Chili: Sauteing onion and garlic, sauteing bell peppers, adding in the tomato sauce, black beans, spices, and chilies, and the finished chili in a ladle

    Making this one-pot chili takes only 30 minutes.

    First I saute the onions in a little bit of olive oil. Feel free to use water if you're following an oil-free diet.

    Then once the onions are soft after about 5 minutes, I add the garlic and quickly saute for about 30 seconds.

    Next the bell peppers join the party.

    After another 2 minutes or so, I add the tomato sauce, black beans (with a little reserved liquid or "aquafaba"), green chilies, cumin, chili powder, and oregano.

    I personally like to use Mexican oregano, but whatever kind you have on hand will work.

    Then I stir everything together and let the chili simmer for 10 minutes until heated through.

    Finally I add a squeeze of lime juice and a little salt.

    Overhead of two bowls of Easy Black Bean Chili with gold spoons and bowl of tortilla chips

    Serve Easy Black Bean Chili with your favorite toppings.

    I love topping my chili with diced avocado and eating it with some tortilla chips.

    Other options include chopped green onion and vegan cheese or sour cream.

    And instead of serving it in a bowl, Easy Black Bean Chili is wonderful on a baked potato or over rice or quinoa.

    I also like using it to make a tostada salad or nachos.

    What's your favorite way to enjoy chili?

    Easy Black Bean Chili is also perfect for weekend meal prep and bulk cooking.

    In fact, some people think the leftovers taste even better!

    Bowls of Easy Black Bean Chili with bowl of tortilla chips in the background

    Now let's make Easy Black Bean Chili!

    Easy Black Bean Chili (Vegan)

    Easy Black Bean Chili (Vegan)

    Easy Black Bean Chili is a one-pot meal that's ready in 30 minutes. It's full of flavor using common ingredients you may already have in your pantry. And this recipe is vegan and gluten-free. 
    4.5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 262kcal
    Author: Amy Katz

    Ingredients

    • 1 Tablespoon olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 1 can tomato sauce, (15 ounces)
    • 3 cans black beans, (15 ounces each) DO NOT RINSE with ½ cup of the liquid reserved (see Notes)
    • 1 can roasted diced green chilies, (4 ounces)
    • 1 teaspoon ground cumin
    • 1 Tablespoon chili powder
    • 1 teaspoon Mexican oregano, or any dried oregano
    • squeeze of lime juice, to taste
    • salt , to taste
    • lime wedges, diced avocado, and tortilla chips, for serving (optional)
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    Instructions

    • In a large pot or dutch oven, heat the olive oil over medium heat.
    • Add the onion and saute about 5 minutes until soft and slightly translucent.
    • Then add the garlic and saute about 30 seconds.
    • Next add the bell peppers and saute about 2 minutes.
    • Then add the tomato sauce, black beans with the reserved liquid, green chilies, cumin, chili powder, and oregano to the pot.
    • Stir the ingredients to combine, then simmer 10 minutes, stirring occasionally, until heated through.
    • Add a squeeze of lime juice and salt, to taste.
    • Ladle the chili into bowls. Serve with lime wedges, diced avocado, and tortilla chips, if desired.

    Notes

    When draining the canned black beans, reserve ½ cup of the liquid from the cans. Do not rinse the beans.
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    Nutrition

    Calories: 262kcal | Carbohydrates: 45g | Protein: 14g | Fat: 3g | Sodium: 1292mg | Potassium: 1024mg | Fiber: 17g | Sugar: 5g | Vitamin A: 1470IU | Vitamin C: 59.2mg | Calcium: 104mg | Iron: 5.8mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Pan Fried Cauliflower in Vegan Puttanesca Sauce
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Daniel

      December 01, 2020 at 11:45 pm

      4 stars
      After moving abroad and no longer being able to get Amy's, I was excited to try this alternative. The result was delicious as a meal (I'd give it 5 stars) but didn't really taste like chili (so I'd give it 2 stars… hence how I arrived at 4 stars), much less the beloved can of Amy's I was hoping for. Maybe it's that I couldn't find "fire roasted" diced green chilis here and had to settle for non-fire-roasted ones? Maybe "chili powder" in Sweden doesn't taste the same as in the States? No idea, but my results mostly tasted like some sort of yummy Mexican bean dish, not chili.
      https://www.instagram.com/p/CIRT7f-DxJj/

      Reply
      • Amy Katz

        December 02, 2020 at 4:37 pm

        I'm glad you enjoyed it even though it wasn't what you were expecting. While I was inspired by Amy's black bean chili, this is by no means a copy-cat recipe. And as you figured out, the fire roasted diced green chilis are a very important ingredient, as is traditional chili powder. Hopefully you can find some Amy's chili eventually!

        Reply
    2. JoAnn

      November 08, 2020 at 9:43 am

      5 stars
      This is delicious. Simple, nourishing, and satisfying! Thank you.

      Reply
      • Amy Katz

        November 09, 2020 at 4:27 pm

        I'm glad you enjoyed it, JoAnn!

        Reply
    3. BJ Geraghty

      August 26, 2020 at 11:31 am

      cooking dried beans is no big deal,esp if you have an Instant Pot. cook up batches and freeze in one or two cup containers add some of the cooking water water and freeze.its not to hard to figure out how many beans to use. And you can freeze the rest of cooking liquid to use when making veggie broth. Life is simpler and salt is not an issue.

      Reply
      • Amy Katz

        August 26, 2020 at 11:33 am

        I like cooking dried beans in my Instant Pot, too!

        Reply
    4. Randye L. Wolf, Ph.D.

      February 23, 2019 at 7:51 am

      I was excited about this recipe until I saw the 1200+ mg. Sodium.
      Amy! What were you thinking!
      That is totally unacceptable.
      Change tomato sauce to low - or no - sodium, and do the same with the beans.
      I don’t know about the chilis. Perhaps they, too, come in low or no sodium choices, though I kind of doubt it.
      But my suggestions should help lower the sodium a lot.

      Reply
      • Amy

        February 23, 2019 at 2:22 pm

        Thank you for the feedback. Low-sodium options are always a great idea.

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lemon Artichoke Pasta
    • Sauteed Green Beans with Mushrooms

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