Soups & Stews > Chilis > Vegetarian Chili > Black Bean Chili Recipe

Smoky Black Bean Chili

This vegetarian black bean chili is packed with flavor, protein, and fiber. It's a hearty and satisfying meal that's easy to make and perfect for a chilly evening. With a smoky base and a hint of sweetness, this chili is sure to become a family favorite.

Enjoy with your favorite toppings like sour cream, avocado, and cilantro!

Prep Time
15 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 cans (15 ounces each), drained and rinsed Black Beans
  • 1 can (28 ounces), undrained Diced Tomatoes
  • 1 medium, chopped Yellow Onion
  • 1 medium, chopped Red Bell Pepper
  • 3 cloves, minced Garlic
  • 2 tablespoons Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Dried Oregano
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 tablespoon Brown Sugar
  • 1 teaspoon, or to taste Salt
  • 1/2 teaspoon, or to taste Black Pepper
  • As desired Sour cream, avocado, cilantro, shredded cheese, lime wedges Optional Toppings

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Spices and Tomatoes

Stir in the chili powder, smoked paprika, cumin, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant. This will bloom the spices and enhance their flavor.

Combine Ingredients

Pour in the diced tomatoes (undrained) and vegetable broth. Add the drained and rinsed black beans and brown sugar. Stir to combine.

Simmer the Chili

Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.

Season and Serve

Season with salt and black pepper to taste. Serve hot, garnished with your favorite toppings.

Nutrition Facts Estimated per 100g of product

Calories: 90 kcal
Protein: 5g
Fat: 2g
Carbohydrates: 15g
Fiber: 6g

Other Considerations for Nutrition

This chili is a good source of fiber and protein. To reduce sodium, use low-sodium vegetable broth and rinse the canned beans thoroughly. Consider using other beans such as Kidney beans and Pinto beans.

← Hearty Vegetarian Chili →

FAQ

  • Can I make this chili in a slow cooker?

    Yes! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Can I freeze this chili?

    Absolutely! Let the chili cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • What other vegetables can I add to this chili?

    Corn, zucchini, and sweet potatoes are great additions to this chili. Add them along with the tomatoes and broth.