Description
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.
- Reheat with a splash of water or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 4g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
