I made this one-pot black bean chili to be a simple yet satisfying vegan comfort meal. It comes together in under 30 minutes, uses affordable pantry staples, and delivers hearty, smoky flavors with plenty of protein from the black beans.
Why I’ll Love This Recipe
I love this recipe because it’s:
Quick and easy – everything cooks in one pot and it’s ready in about 30 minutes
High in plant-based protein, thanks to the black beans
Budget-friendly – I just use canned beans, tomatoes, and a few spices
Customizable – I can add my favorite toppings like avocado, salsa, or tortilla chips
Perfect for meal prep – it keeps well and tastes even better the next day
This is the kind of meal I turn to when I want something warm, filling, and wholesome without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
About 3 tablespoons water (or more as needed) for sautéing
1 medium onion, chopped
2 medium garlic cloves, minced
1 small green bell pepper, seeded and finely diced
¾ of a 15-ounce can of crushed tomatoes (with their juices)
2 (15-ounce) cans black beans, in their juices (undrained)
4 ounces canned diced green chilies
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ teaspoon chili powder
Directions
I start by heating the water in a large pot over high heat. I add the chopped onion, garlic, and diced bell pepper, then sauté for about 5 minutes, stirring often, until the onion is translucent. I add a bit more water if needed to prevent sticking.
Then I add the crushed tomatoes, black beans with their liquid, green chilies, and all the spices. I stir everything together until fully combined.
I bring the chili to a gentle simmer and let it cook for about 15 minutes, stirring occasionally, until the flavors are well blended and everything is heated through.
I serve it hot, with my favorite toppings like avocado, vegan sour cream, or a squeeze of lime. It’s also great over rice or with a side of cornbread.
Servings and timing
This chili makes 4 to 6 servings. It takes about 10 minutes to prep and 20 minutes to cook, so the total time is around 30 minutes.
Variations
I sometimes swap in kidney beans or pinto beans if I’m out of black beans
Adding chipotle in adobo sauce gives it a rich, smoky heat
I mix in cooked lentils for even more texture and protein
Vegan ground “beef” can be added for a meatier version
I like throwing in some corn, diced sweet potato, or pumpkin for extra bulk and sweetness
Blending part of the chili with an immersion blender gives it a smoother texture
A splash of lime juice at the end really brightens it up
Storage/Reheating
Once it cools, I store the chili in an airtight container in the fridge for up to 5 days. It also freezes really well for up to 3 months.
To reheat, I warm it on the stovetop over medium heat or pop it in the microwave. If it thickens too much in the fridge, I just add a splash of water or broth to loosen it up.
FAQs
How spicy is this chili?
It has a mild kick from the green chilies and cayenne, but I don’t find it overwhelmingly spicy. I can easily adjust the heat to taste.
Can I make this in a slow cooker?
Yes. I just sauté the aromatics first, then toss everything into the slow cooker. I let it cook on low for 6 to 8 hours or on high for about 4 hours.
Can I use dried black beans?
Definitely. I soak them overnight, cook them until tender, and use about 3 cups of cooked beans along with some of the cooking liquid instead of canned.
What if I want a thicker chili?
I like blending about a cup of the chili and stirring it back in for a thicker texture. Letting it simmer longer uncovered also helps it reduce.
What toppings go well with this chili?
I like topping mine with avocado slices, fresh cilantro, vegan sour cream, or crushed tortilla chips. It’s also delicious with a side of rice or warm bread.
Conclusion
This black bean chili is one of my favorite quick meals – it’s hearty, flavorful, and nourishing. I can whip it up on a busy weeknight, and it’s great for leftovers too. With just a few pantry staples, I get a warm, comforting bowl that hits all the right notes. I know I’ll be making it again and again.
This one-pot vegan black bean chili is a quick, hearty, and protein-rich comfort meal made with pantry staples and ready in under 30 minutes.
Ingredients
3 tablespoons water (or more as needed) for sautéing
1 medium onion, chopped
2 medium garlic cloves, minced
1 small green bell pepper, seeded and finely diced
11.25 ounces crushed tomatoes (¾ of a 15-ounce can)
2 (15-ounce) cans black beans, in their juices (undrained)
4 ounces canned diced green chilies
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ teaspoon chili powder
Instructions
Heat the water in a large pot over high heat. Add chopped onion, garlic, and diced bell pepper. Sauté for about 5 minutes, stirring often, until the onion is translucent. Add more water if needed to prevent sticking.
Add the crushed tomatoes, black beans with their liquid, green chilies, cumin, cayenne pepper, and chili powder. Stir until well combined.
Bring the chili to a gentle simmer and cook for about 15 minutes, stirring occasionally, until flavors are blended and everything is heated through.
Serve hot with desired toppings such as avocado, vegan sour cream, or lime juice. It pairs well with rice or cornbread.
Notes
Can substitute black beans with kidney or pinto beans.
Adding chipotle in adobo adds smoky heat.
For thicker chili, blend part of it and stir back in or simmer uncovered longer.
Store leftovers in fridge for up to 5 days or freeze for 3 months.
