Vegan Black Bean Chili

Bowl of black bean chili topped with diced avocado and garnished with a slice of lime.

5 from 4 votes

Homemade Vegan Black Bean Chili is an easy one-pot meal you can make in 30 minutes with pantry ingredients, dried spices and a few veggies.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 259kcal

Author: Amy Katz

Ingredients

1 Tablespoon extra virgin olive oil
1 onion diced (white, yellow, or red)
2 cloves garlic minced
1 red bell pepper diced
1 green bell pepper diced
1-15 ounce can tomato sauce
3-15 ounce cans canned black beans (3 cans or about 4½ cups cooked black beans) DO NOT RINSE with ½ cup of the liquid reserved
4 ounces canned roasted diced green chiles
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, tortilla chips, etc. for serving (optional)

US Customary - Metric

Instructions

In a large pot, heat the olive oil over medium heat.
1 Tablespoon extra virgin olive oil
Add the onion and saute about 5 minutes until soft and slightly translucent.
1 onion
Add the garlic and saute about 30 seconds.
2 cloves garlic
Add the bell peppers and saute about 2 minutes.
1 red bell pepper, 1 green bell pepper
Add the tomato sauce, black beans with the reserved liquid, green chiles, cumin, chili powder, and oregano to the pot.
1-15 ounce can tomato sauce, 3-15 ounce cans canned black beans, 4 ounces canned roasted diced green chiles, 1 teaspoon ground cumin, 1 Tablespoon chili powder, 1 teaspoon Mexican oregano
Stir the ingredients to combine, then simmer 10 minutes, stirring occasionally, until heated through.
Add a squeeze of lime juice and salt, to taste.
squeeze of lime juice, salt
Ladle the chili into bowls. Serve with lime wedges, diced avocado, and tortilla chips, if desired.
lime wedges, diced avocado, tortilla chips, etc.

Notes

Leftover chili can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Defrost overnight in the refrigerator before reheating on the stove or in a microwave.

Nutrition