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
- 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
It sure is!
You can, but you’ll need to soak and cook them first. Try one of these methods.
Absolutely! Of course, it won’t be black bean chili, but it will still be delicious. Try red kidney beans, lentils, or pinto beans.
It’s not very hot, just spicy. If you’d like some heat in your chili, add hot sauce or cayenne pepper.
Try diced avocado, scallions, cilantro, cashew cream, or crushed tortilla strips!
More Vegan Chili Recipes
Spicy Black Bean Chili
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 1 ½ tablespoons ground cumin
- 1 teaspoon ancho chile powder
- 3 (14 ounce or 400 gram) cans black beans, drained and rinsed
- 3 (14 ounce or 400 gram) cans fire roasted tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 cup frozen corn, thawed
- Salt and pepper, to taste
- Coat the bottom of a large pot with the oil and place it over medium heat.
- When the oil is hot, add the onion and pepper. Sweat the veggies for about 5 minutes, stirring frequently, until the peppers are soft and the onions are translucent.
- Stir in the garlic, chili powder, cumin, and ancho chile powder. Stir to coat the veggies with the spices and cook everything for about 1 minute, until very fragrant, stirring frequently.
- Stir in the beans, tomatoes, broth, and tomato paste. Raise the heat and bring the liquid to a boil
- Lower the heat and allow the mixture to simmer for about 20 minutes, until thickened.
- Stir in the corn, continue cooking the chili for a minute, then remove the pot from heat.
- Season the chili with salt and pepper to taste. Adjust any other seasonings to your liking.
- Ladle into bowls and serve.