Vegan Black Bean Chili

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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!

Why you’re going to love this vegan chili:

• 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 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!

How to make black bean chili:

Saute onions with salt and pepper.

Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.

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

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.

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

Can I use a different bean in place of the black beans?

• Sure! Use whatever beans make you happy! I could eat black beans until the cows come home, but if you’re not a big fan of black beans feel free to use whatever beans are your favorite. Some great options icnlude:
  • chickpeas (garbanzo beans)
  • pinto beans
  • light kidney beans
  • dark kidney beans
  • Great Northern beans (white beans)

Can I freeze black bean chili?

• Yes! This soup is one of my favorite meal prep recipes and it makes a nice big batch. Sometimes I’ll freeze half the chili 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.

Tips for making the best vegan chili:

• 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!!

Other vegan soup favorites you will love:

• Vegan Curry Ramen Noodles
• Vegan Lentil Tortilla Soup
• Vegan Tomato Soup
• Vegan Curry Lentil Soup
• Vegan Squash Soup
• Vegan Carrot Soup

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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.