Easy Vegan Black Bean Chili

5 from 3 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.

Course Main Course

Cuisine American

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

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 259kcal

1 Tablespoon olive oil
1 onion diced (white, yellow, or red)
2 cloves garlic minced
1 red bell pepper diced
1 green bell pepper diced
15 ounces canned tomato sauce
3-15 ounce canned black beans (3 cans or about 4½ cups cooked black beans) DO NOT RINSE with ½ cup of the liquid reserved (see Notes)
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)

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.
Add the garlic and saute about 30 seconds.
Add the bell peppers and saute about 2 minutes.
Add the tomato sauce, black beans with the reserved liquid, green chiles, 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.

When draining the canned black beans, reserve ½ cup of the liquid from the cans. Do not rinse the beans.
If you are following a low-sodium diet, choose no salt added beans and tomato sauce.
Leftover chili can be covered and refrigerated 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.