Vegan Black Bean Chili
A rich, smoky, and hearty chili made completely from scratch with dried beans and fresh tomatoes. This one-pot meal is packed with plant-based protein and fiber, making it a deeply satisfying and healthy comfort food classic.
For 4 servings
Soak and cook the beans
- Rinse the dried black beans and kidney beans. Place them in a large bowl and cover with at least 4 cups of water. Let them soak overnight, or for at least 8 hours.
- Drain and rinse the soaked beans. Transfer them to a pressure cooker with 4 cups of fresh water.
- Secure the lid and cook on high pressure for 20-25 minutes. Let the pressure release naturally. Drain the beans, reserving the cooking liquid if desired, and set aside.
Prepare the fresh tomato base
- Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato.
- Blanch the tomatoes in boiling water for 1 minute, then transfer to an ice bath. The skins should peel off easily.
- Peel the tomatoes and blend them into a rough puree. Set aside.
Sauté the vegetables and spices
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened, about 6-8 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chili powder, cumin powder, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until toasted.
Simmer the chili
- Pour in the fresh tomato puree and 1 cup of water (or reserved bean cooking liquid).
- Add the cooked black beans, kidney beans, and fresh corn kernels. Season with salt and black pepper.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 45 minutes, stirring occasionally, to allow the flavors to meld.
Finish and serve
- Stir in the fresh lime juice.
- Taste and adjust seasoning if needed. You may not need more salt due to the deep flavors.
- Ladle into bowls and serve hot with your favorite toppings like fresh cilantro, avocado, or vegan sour cream.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cooking beans from scratch results in a superior texture and flavor. Don't skip the overnight soak!
- 2For a deeper flavor, let the chili simmer for a full hour. The longer it cooks, the better it tastes.
- 3This chili is great for meal prep. It tastes even better the next day and freezes beautifully for up to 3 months.
- 4To save time, you can cook a large batch of beans and freeze them in portions for future use.
- 5Serve with a side of vegan cornbread, tortilla chips, or over a bed of quinoa to make it a more filling meal.
- 6Control the heat by adding a pinch of cayenne pepper or a chopped jalapeño with the onions for a spicy kick.
Adapt it for your goals.
High protein
Add 1 cup of cooked quinoa or 1/2 cup of textured vegetable protein (TVP) during the last 15 minutes of simmering.
quickQuick
If you're short on time, use canned beans (rinsed and drained) and canned crushed tomatoes. The chili will be ready in about 40 minutes.
healthyHealthy
Add more vegetables like chopped zucchini, carrots, or celery along with the bell peppers for extra nutrients and fiber.
kid friendlyKid friendly
Reduce the chili powder to 1 tablespoon and ensure it's a mild variety. Serve with vegan cheese and tortilla chips for dipping.
Why this is on our healthy list.
Excellent Source of Fiber
Black and kidney beans are loaded with dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Rich in Plant-Based Protein
This chili provides a substantial amount of protein from beans, essential for muscle repair, immune function, and overall body maintenance.
Heart-Healthy
Being low in saturated fat and sodium, and high in fiber and potassium from beans and tomatoes, this meal supports cardiovascular health.
Packed with Antioxidants
Tomatoes, bell peppers, and spices like paprika are rich in antioxidants like lycopene and vitamin C, which help combat oxidative stress in the body.
Frequently asked questions
Yes, this chili is very healthy. It's packed with plant-based protein, high in dietary fiber from the beans and vegetables, and low in saturated fat. Cooking from scratch also significantly reduces the sodium content compared to versions using canned goods.
