Vegetarian or Vegan Black Bean Chili
Warm up with a hearty bowl of Vegetarian or Vegan Black Bean Chili, a wholesome and flavorful dish that's perfect for weeknight dinners or meal prep. Bursting with protein-packed black beans, sweet bursts of corn, and a medley of sautéed vegetables like bell peppers, carrots, and celery, this chili is elevated with a smoky, spice-rich blend of chili powder, cumin, and smoked paprika. Simmered to perfection in a savory tomato and vegetable broth base, the dish is finished with a zing of fresh lime juice for a bright, zesty kick. Naturally vegan and gluten-free, it comes together in just under an hour and pairs beautifully with toppings like fresh cilantro, avocado, or a side of crusty bread. Whether you're a seasoned plant-based eater or just looking for a comforting meatless meal, this black bean chili is sure to become a staple.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper (optional)
- 28 ounces diced tomatoes
- 3 cups vegetable broth
- 3 cups black beans, cooked or canned (drained and rinsed)
- 1 cup frozen corn
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon lime juice
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red and green bell peppers, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables with the spices.
Pour in the diced tomatoes (with their juice) and vegetable broth. Bring the mixture to a simmer.
Add the black beans and frozen corn. Stir to combine.
Reduce the heat to low and let the chili simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld.
Season with sea salt and black pepper to taste.
Stir in the lime juice just before serving to brighten the flavors.
Serve hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6886 mg | 299% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 95.4 g | 341% | |
| Total Sugars | 65.9 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 945 mg | 73% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 7065 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
