For a richer flavor, consider adding a tablespoon of tomato paste along with the tomato sauce. If you like a smokier flavor, add 1/2 teaspoon of smoked paprika along with the other spices. For a spicier chili, increase the amount of cayenne pepper or add a pinch of red pepper flakes. The chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits. This chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. For a creamier chili, stir in a dollop of sour cream or Greek yogurt just before serving.
Vegetarian Chili with Black Beans
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS27
Embrace the warmth of a hearty, plant-powered chili! This vibrant vegetarian chili is brimming with black beans and aromatic spices, offering a delightful balance of flavors and textures. A comforting and satisfying meal perfect for any day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Fiber19 g
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Protein16 g
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Saturated Fat2 g
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Sodium1245 mg
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Sugar7 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Black Beans: Drain the black beans, reserving 1/2 cup of the liquid. Set aside the drained beans and the reserved liquid. (Prep time: 5 minutes)
02
StepSauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onions, diced bell peppers, and minced garlic. Sauté until the onions become soft and translucent, approximately 8-10 minutes. (Cook time: 10 minutes)
03
StepBloom the Spices: Add the chili powder, dried oregano, ground cumin, and ground cayenne pepper to the pot. Cook and stir continuously for about 1-2 minutes, until the spices become fragrant and aromatic. Be careful not to burn the spices. (Cook time: 2 minutes)
04
StepSimmer the Chili: Add the reserved black beans, the reserved 1/2 cup of bean liquid, and the tomato sauce to the pot. Bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your desired consistency. (Cook time: 15-30 minutes)
05
StepSeason and Serve: Season the chili to taste with salt and freshly ground black pepper. Ladle the chili into bowls and garnish with your favorite toppings such as chopped fresh cilantro, sour cream, shredded Monterey Jack cheese, and/or diced green onions. Serve hot with cornbread or rice, if desired. (Prep time: 5 minutes)
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Dejon Kilback
Jun 10, 2025This chili is so easy to make and tastes amazing! My family loves it.
Yessenia Hayes
May 23, 2025Freezes well for meal prepping!
Bret Zieme
May 14, 2025The perfect weeknight meal. Quick, healthy, and satisfying.
Kris Russel
Apr 17, 2025I substituted kidney beans for black beans, and it was still great!
Terrance Manteschuster
Mar 28, 2025Simple recipe with amazing flavor.
Syble Christiansenbosco
Mar 17, 2025I added a can of corn and some diced tomatoes. It was delicious!
Shaniya Williamson
Mar 9, 2025I've made this recipe several times, and it's always a hit. Thanks for sharing!
Georgianna Bartoletti
Mar 4, 2025The spice blend is perfect. Not too spicy, but plenty of flavor.