Make this hearty, flavorful vegan black bean chili in just 30 minutes. It is a perfect, protein-packed meal for a quick weeknight dinner or simple meal prep.
Author:ariathompson
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 tablespoon olive oil
1 large yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 cup vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices.
Add the rinsed black beans, undrained black beans, diced tomatoes, tomato sauce, and vegetable broth to the pot. Stir well to combine all ingredients.
Bring the chili mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it simmer for at least 20 minutes to allow the flavors to meld. For a thicker chili, simmer uncovered for the last 10 minutes.
Stir in the salt and pepper. Taste and adjust seasonings as needed.
Serve your protein packed chili hot with your favorite toppings.
Notes
For a smoky black bean chili flavor, increase the smoked paprika to 1 teaspoon.
This recipe is excellent for meal prep; it keeps well in the refrigerator for up to 4 days.
If you prefer a thicker consistency, mash about one-quarter of the beans against the side of the pot before simmering.