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Hearty & Quick 30-Minute Vegan Black Bean Chili

Close-up of a white bowl filled with rich, dark black bean chili, featuring visible chunks of tomato and beans.
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Create a deeply satisfying, high-fiber vegan black bean chili that comes together in just 30 minutes. This recipe is perfect for busy weeknights and makes excellent meal prep.

Ingredients

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  • 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 (for liquid)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika (use 2 teaspoons for smoky flavor)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional addition: 1 cup diced sweet potato (add with onion and pepper)

Instructions

  1. 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. If using sweet potato, add it now and cook until it begins to soften, about 5 minutes more.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir constantly and cook for 1 minute until the spices are fragrant.
  3. Pour in the rinsed black beans, the undrained black beans, diced tomatoes, tomato sauce, and vegetable broth. Stir well to combine all ingredients.
  4. Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for 15 minutes, stirring occasionally. This allows the flavors to meld.
  5. Stir in the salt and black pepper. Taste the chili and adjust seasonings as needed. If you prefer a thicker chili, remove the lid and simmer for an additional 5 minutes.
  6. Serve hot with your favorite toppings.

Notes

  • For a smoky black bean chili, increase the smoked paprika to 2 teaspoons.
  • To make this a sweet potato black bean chili, dice one medium sweet potato and add it in Step 1 with the onions and peppers.
  • This chili freezes well for future quick dinners. Cool completely before transferring to freezer-safe containers.
  • Serve with toppings like avocado, fresh cilantro, or a dollop of vegan sour cream.

Nutrition

Find it online: https://delishcraze.com/easy-30-minute-black-bean-chili-recipe/