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Vegan Black Bean Chili

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This Vegan Black Bean Chili takes just 15 minutes to make and is filled with all your favorite flavors along with black beans and split red lentils.

I’m here to let you in on a little secret…healthy food can also be hearty and satisfying! Don’t believe me? TRY THIS VEGAN BLACK BEAN CHILI! It’s loaded with over 50% of your daily fiber in each serving and filled with fresh Mexican flavors. This chili will fill you up and fuel you through your busy day!

Overhead shot of a bowl of vegan black bean chili garnished with Fritos and sour cream

You’ll Love This

  • It’s filled with pantry ingredients! Most of the ingredients in this dish are pantry staples and spices that you’ve likely got on hand, which makes this a stress-free meal! Be sure to check out my easy to follow instructions and process shots below to see just how easy it is to throw this chili together.
  • It’s got the classic chili flavors you love – minus the meat! If you’re trying to eat more plant-based meals or (like me) just enjoy a veggie-loaded dinner once in a while, this chili is for you! It’s so hearty that meat-lovers in your life won’t even miss the ground beef. And the fiber and protein from the beans and split red lentils will fill you up and leave you satisfied.
  • It’s a great healthy meal prep recipe! If you like to spend Sunday afternoons prepping your lunches for the week – you are going to LOVE LOVE LOVE this vegan chili! The flavors just get better with time so you can grab a bowl each day for lunch and dig in guilt-free because you know you’re fueling your body with a healthy, fiber-packed lunch!
Overhead shot of a bowl of vegan black bean chili garnished with Fritos and sour cream

Instructions

Saute onions with salt and pepper in a large heavy bottom pot.

Large white pot filled with olive oil and diced onion

Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently (this is my fave wooden spoon).

Large white pot filled with sauteed onions and spices

Stir in tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper. 

Large white pot filled with lentils black beans and diced tomatoes

Then add tomato sauce and 2 cups vegetable broth. Simmer for 5-7 minutes or until lentils are cooked through. Add additional broth if desired.

Large white pot filled with ingredients to make black bean chili

Stir in the juice of 1 lime and season to taste with salt and pepper. Garnish with Fritos, sour cream and fresh chopped cilantro. 

Overhead shot of a pot of vegan black bean chili garnished with Fritos and sour cream

Use Other Beans

Freezing

  • This soup is one of my favorite meal prep recipes and it makes a nice big batch. Sometimes I’ll freeze half the chili in an airtight container and save it for a week when I’m feeling unmotivated to prep healthy lunches for the week.
  • Allow the frozen chili to thaw in the fridge overnight, then heat in a large pot over medium heat until warmed through.
  • The chili should keep for about 2-3 months in the freezer.
Overhead shot of a bowl of vegan black bean chili garnished with Fritos and sour cream

Tips

  • Don’t let the chili simmer for too long. Just 5-7 minutes is long enough to get the lentils nice and tender. Any longer than that though, and they will likely end up mushy.
  • Be sure to stir the chili every minute or so while it’s simmering. This will loosen any black beans or lentils that may try to stick to the bottom of the pan and make sure that the lentils cook evenly.
  • You don’t have to tell people it’s vegan! If you know your friends or family don’t enjoy vegan dishes as much as you do, don’t tell them this chili is totally vegan. Let them try it, go back for seconds and rave about how good it is. Then drop the truth bomb – it’s vegan AND healthy!!
Overhead shot of a bowl of vegan black bean chili garnished with Fritos and sour cream

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Vegan Black Bean Chili

★★★★★

5 from 33 reviews

Healthy food can also be hearty and satisfying! Don’t believe me? TRY THIS VEGAN BLACK BEAN CHILI! It’s loaded with over 50% of your daily fiber in each serving and filled with fresh Mexican flavors. This chili will fill you up and fuel you through your busy day! 

  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Mexican
Scale

Ingredients

Garnish: 

  • Fritos
  • vegan sour cream
  • fresh chopped cilantro
  • sliced jalapeno

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently. 
  2. Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
  3. Stir in tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper. 
  4. Then add tomato sauce and 2 cups vegetable broth.
  5. Cover, turn heat to medium-high and bring to a simmer.
  6. Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired. 
  7. Stir in the juice of 1 lime and season to taste with salt and pepper.
  8. Garnish with Fritos, sour cream, and fresh chopped cilantro. 

Notes

Don’t let the chili simmer for too long. Just 5-7 minutes is long enough to get the lentils nice and tender. Any longer than that though, and they will likely end up mushy.

Be sure to stir the chili every minute or so while it’s simmering. This will loosen any black beans or lentils that may try to stick to the bottom of the pan and make sure that the lentils cook evenly.

You don’t have to tell people it’s vegan! If you know your friends or family don’t enjoy vegan dishes as much as you do, don’t tell them this chili is totally vegan. Let them try it, go back for seconds and rave about how good it is. Then drop the truth bomb – it’s vegan AND healthy!!

Keywords: vegan chili, black bean chili, black bean soup, southwest chili, vegetarian chili, lentil chili

Did you make this recipe?

This post was originally published in February of 2019. It was updated in March of 2020 to include process shots, step-by-step instructions, and tips for making the best vegan chili every single time.

Reader Interactions

Comments

    • Kylie Lato

      Since there is no meat to cook and you’re basically just warming everything up, I’d recommend maybe an hour so on high. Or a couple hours on low. You could certainly let it go for longer on low and the flavors are only going to get better!! Great question Brandy!

      Reply

  3. Rebecca

    Just discovered Midwest Foodie today and first recipe I tried was amazing!!!! I tried the 20 minute Vegan Lentil Tortilla Soup. I can’t wait to try some more of her recipes!!!

    ★★★★★

    Reply

  4. Kellie Reed

    Made this the other night and was a huge hit even with the meat eater of the house! We added zucchini and carrots but otherwise kept to the recipe. Lots of flavor. Will be making it again for sure.

    Reply

  6. Veronica Castillo

    Great recipe! Flavorful and filling. I added paprika and cayenne for a little more spice. I did end up having to cook it a little longer than the recipe suggested but the end result was still amazing. Will definitely make again!

    ★★★★★

    Reply

  7. Lynn

    This chili is amazing! My husband and I loved it. Made as directed except sautéed veggies in veggie broth (not oil) and used lots more lentils (already cooked and in my fridge from another recipe earlier in the week) Added some fresh chopped yellow and orange bell peppers and probably spiced it up a bit more too (love chipotles in adobo!) Definitely delicious. This chili could certainly hold its own in any chili cook-of! Thank you Kylie for this wonderful recipe. We will be making it again and again!

    ★★★★★

    Reply

    • Kylie Lato

      Yayyyyyy! I am so glad that you liked this recipe! Sounds like all your substitutions worked out too – WOOHOO!! Thanks so much for leaving a review, Lynn. I really appreciate it 🙂

      Reply

  8. Lisa Lacy

    Delicious! Ate it as a chili when I first made it. Then reheated it, letting most of the liquid evaporate and ate it as filing in a burrito. Added cheese, salsa, sour cream, etc. Will definitely make again!

    ★★★★★

    Reply

    • Kylie Lato

      Ooooo I LOVE the idea of putting it in a burrito!! That sounds amazing! I am so glad that you enjoyed this recipe, Lisa. Thanks so much for leaving a review!! 🙂

      Reply

      • Jeri

        This was a 5 star easy recipe!!! Illinois weather…Snow called for a warm and easy dish. Everything in my pantry. Will make this again!!

        ★★★★★

  12. Sharice

    Such a delicious and easy recipe. The sprinkle of Fritos is the perfect touch as well and adds the crunch you need for chili. 😋😋 I made so much that I ended up freezing the leftovers because there was no way I was going to toss it.

    ★★★★★

    Reply

    • Kylie Lato

      I have half a batch in my freezer right now as well! Could not agree more – it’s just not the same without the Fritos. Thanks so much for leaving a review, Sharice. I really appreciate it! 🙂

      Reply

  13. Samantha Escobar

    Made this because I love Chili and I’m trying to make large batches of food while in quarantine. This was delicious lasted a through the week and tastes great after being reheated.

    ★★★★★

    Reply

    • Kylie Lato

      This is a GREAT make-ahead recipe as the flavors really do just get better with time. I’m so glad you enjoyed this recipe, Samantha. Thanks for leaving a review! 🙂

      Reply

  18. Darla Hendricks Smith

    Amazing vegetarian dish! Even my meat eating husband loved this recipe!!

    ★★★★★

    Reply

  20. Wareska Rosa

    I usually swipe left to recipes with too many ingredients for fear I will fail. This recipe is easy and flavorful!

    ★★★★★

    Reply

  21. Lisa H

    Sweating as I eat this so may have gone over with the spice. Haha. Originally thought this was black bean soup then saw it was chili and made it anyway. Went lower on the tomato sauce, set some black beans aside, and gave it a quick spin with the immersion blender before adding remaining beans in so it was more soup-like. Also had to simmer 10-12 minutes before lentils were done. Delicious!

    ★★★★

    Reply

    • Kylie Lato

      Haha yes – you can definitely adjust the seasoning to suit your taste. Maybe start with a little less spice and then build more as you go 🙂 I bet blending the beans made it super creamy! I do have a Spicy Black Bean Soup with Rice that you might love if you were looking for a black bean soup. Here’s the recipe link: https://midwestfoodieblog.com/spicy-black-bean-soup-vegan/. Thanks so much for leaving a review, Lisa. I really appreciate it! 🙂

      Reply

  24. Jessi

    Im new to being vegan and I’m trying to encourage my husband to reduce meat and dairy as well and so I wanted a good hearty recipe to start him on and this was it! It’s so good! I added some pickled jalapeños on top for some additional freshness (though the spice level was already great) and it’s my new comfort food. Thank you so much!

    ★★★★★

    Reply

  25. Melissa

    This was an easy to follow recipe that provided a means to substitute as needed for flavor. I loved it and so did my family. We are trying to eat more plant-based meals, and this one hit the spot!

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad that you hear that, Melissa! This chili has familiar flavors making it an easy substitute for a traditional meat-filled chili! Thanks so much for leaving a review – I really appreciate it 🙂

      Reply

  26. Megha

    I am just preparing this chilli and my kitchen smells so good. I loved how healthy and quick it is. Thank you.

    Reply

  27. PJS

    Oh my goodness! This Vegan Black Bean Chili is amazing! I made per your recipe and absolutely loved it. Thanks for the great, fast and easy recipe. So delicious! I will be freezing some and saving some to use as a burrito filling (Commenter Lisa: thank you for the great idea!).

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad that you enjoyed this recipe!! Lisa definitely has the right idea to use this for a burrito filling – such a creative way to repurpose leftovers. Thanks so much for leaving a review – I really appreciate it!

      Reply

  28. Tameah

    I want to make this for tomorrow’s dinner, but I just used up the last of my veggie broth. Do you think that water would work or should I get off my behind & go get the broth?

    Reply

    • Kylie Lato

      I think water will work just fine or if you have extra tomato/vegetable juice that would work well too! You may need to increase the seasonings a bit, but just use your judgment. Great question!

      Reply

  29. Natalia

    I bought all of the ingredients to make this tonight! I’m so excited! Do you have any cook times to make this on the instant pot?

    Reply

    • Kylie Lato

      You are going to love it; I have no doubt! I have never cooked it in the IP before, but I would imagine that it would work just fine. If you got split red lentils, be aware that those cook up super fast (about 5-7 minutes or so on the stove) so they will cook up even quicker in the IP. I think there was another reader who commented that they’d made it in an IP but did not mention how much time they cooked it for. I’d guess it would need just a few minutes on the manual setting in the IP. Can’t wait to hear how it turns out, Natalia!

      Reply

    • Kylie Lato

      I am so glad that you enjoyed this recipe, Natalia! It’s the perfect dinner to snuggle up with as the temps get cooler 🙂 Thanks so much for leaving a review – I really appreciate it!

      Reply

  31. Katie

    I loved this so much!!! I stuck to the recipe, but served it on Cilantro lime rice. SO GOOD!!! Will definitely make this again. Thank you!

    ★★★★★

    Reply

  32. Francine

    Very very tasty. Omitted the canned tomato (did not have at home) but added carrot slices and zucchini cubes. A Tbsp of maple syrup instead of white sugar. Delicious!!! Francine from Nova Scotia, Canada 🇨🇦

    ★★★★★

    Reply

  33. Katie

    Very delicious! I cook only for myself, so I cut the recipe in half and used chipotle powder instead of chili powder because I like it spicy 🙂 I added some cream cheese to thicken it up and ate with blue corn chips. Thank you for sharing your wonderful recipe! I cannot wait to try more as I love soup season.

    ★★★★★

    Reply

    • Kylie Lato

      I don’t really keep track of serving “sizes” for my recipes. I decide number of servings based on approximately how many servings we got out of the recipe each time I tested it. If you divide it into 8 servings, you could measure how many cups/grams/whatever measurement you’d like to use. I would guesstimate it’s around 1.5 cups but that would be a rough guess. Hope that helps clear things up a bit!

      Reply

  36. Jill

    So yummy! My son is not a fan of typical chili, but loved this alternative. Easy, quick, and loads of flavor. I will definitely make this again!

    ★★★★★

    Reply

  39. Kelly

    This was absolutely delicious and so simple to make! Great flavor and filling!
    I eat mostly vegetarian bit my husband does not. I told him I made chili and surprisingly he didn’t question what was in it. He took two bites and said wow this is really good! I smiled and he said oh no, what weird stuff did you put in it” and I just told him there was no meat and listed off the ingredients. He told me to save the recipe, definitely will make again and now I have to share the rest with him. Thought I was going to be able to freeze some, but guess not!

    ★★★★★

    Reply

    • Kylie Lato

      Hahahahhah I LOVE this! Vegan food can be delicious and satisfying even for those who aren’t vegan!!! 🙂 I am so glad to hear that you and your husband enjoyed this chili! You’ll have to make a double batch next time so you have some to freeze 😉 Thank you for leaving a review – I really appreciate it!

      Reply

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