Hearty Black Bean & Veggie Chili
A robust and satisfying plant-based chili, this recipe is brimming with fiber-rich black beans and a colorful array of vegetables, making it an affordable, easy-to-prepare, and incredibly nourishing meal perfect for any day of the week.
For 6 servings
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Stir in the minced garlic, diced green bell pepper, and diced red bell pepper. Continue to sauté for another 5 minutes until the vegetables begin to soften.
Add the chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Cook, stirring constantly, for 1 minute until the spices are fragrant, toasting them slightly.
Pour in the undrained diced tomatoes, rinsed and drained black beans, and vegetable broth. Stir well to combine all ingredients.
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for at least 20 minutes, or up to 45 minutes, stirring occasionally, to allow the flavors to meld and deepen.
Stir in the frozen corn kernels and cook for an additional 5 minutes, or until the corn is heated through.
Taste the chili and adjust seasoning with salt and black pepper as needed. For more heat, you can add a pinch of cayenne pepper.
Ladle the hearty black bean and veggie chili into bowls and serve hot, garnished with fresh chopped cilantro and diced avocado, or your other favorite toppings.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Batch Cooking: This chili freezes beautifully. Make a double batch and freeze individual portions in airtight containers for quick, healthy meals later.
- 2Spice Control: For more heat, add a pinch of cayenne pepper or a finely diced jalapeño (seeds removed for less heat) along with the bell peppers. For a milder chili, reduce the chili powder slightly.
- 3Thickening: If you prefer a thicker chili, mash about 1/4 cup of the black beans against the side of the pot with a spoon before adding the broth, or simply simmer uncovered for a longer period to reduce the liquid.
- 4Flavor Depth: A tablespoon of unsweetened cocoa powder or a splash of brewed coffee (about 1/4 cup) can add incredible depth and richness to the chili without making it taste like chocolate or coffee.
Adapt it for your goals.
Hearty & Meaty
For a non-vegan version, brown 1 pound of ground beef or turkey (drain excess fat) after sautéing the vegetables, before adding the spices.
Smoky ChipotleSmoky Chipotle
For an extra layer of smoky heat, add 1-2 minced chipotle peppers in adobo sauce along with the diced tomatoes.
Sweet Potato BoostSweet Potato Boost
Incorporate 1 cup of peeled and diced sweet potato along with the bell peppers for added sweetness, creaminess, and nutritional value.
Why this is on our healthy list.
High in Fiber
Black beans are an excellent source of dietary fiber, promoting digestive health, helping to regulate blood sugar levels, and contributing to a feeling of fullness.
Rich in Antioxidants
Tomatoes, bell peppers, and black beans are packed with antioxidants, which help protect the body's cells from damage caused by free radicals.
Plant-Based Protein
Black beans provide a significant amount of plant-based protein, making this a satisfying and muscle-supporting meal for vegetarians and vegans.
Frequently asked questions
Yes! Sauté the onion, garlic, and bell peppers on the stovetop first for best flavor, then transfer all ingredients (except corn, which you add in the last 30 minutes) to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
