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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!
How to make black bean chili:
Heat oil in a large pot and add onion and poblano pepper along with salt and pepper. Cook for 4-5 minutes, stirring frequently.
Then add garlic, jalapeno, chili powder, cumin and sugar. Cook for another minute or so.
Next add tomatoes, chiles in adobo, black beans and lentils. Then pour in tomato sauce and veggie broth.
Stir everything together and cover. Simmer over medium low heat for 45 minutes or until lentil are tender.
Finish the chili with a squeeze of fresh juice and season to taste with salt and pepper.
Why you’re going to love this vegan chili:
- It’s quick and easy! While the ingredient list is a bit longer than some of my other recipes, most of them are pantry spices that you’ve likely got on hand, so don’t stress! Refer back to my easy to follow instructions and process shots above to see just how easy it is throw this chili together.
- It’s got the classic chili flavors you love – minus the meat! If you’re trying 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 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!
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 your favorite is.
Chickpeas would be a yummy substitute in this recipe too!
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:
- Adjust the cook time according to how tender you like your lentils. In this chili I like the lentils to be tender (not mushy, but reeeeeaaaal tender) so they give the chili a little thicker texture.
- Be sure to stir your chili every 5-10 minutes while it’s simmering. This will loosen any black beans or lentils that may try to stick to the bottom of the pan.
- 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 Tomato Soup
- Vegan Curry Lentil & Potato Soup
- Vegan Curry Ramen Soup
- Vegan Carrot Soup
- Vegan Roasted Red Pepper Tomato Soup
Loaded with over 50% of your daily fiber in each serving and filled with fresh Mexican flavors, this chili will fuel you through your busy day!
- 1 tablespoon olive oil
- 1 red onion, diced
- 2 medium poblano peppers, diced
- 1 jalapeno, minced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon sugar
- 1 (14.5 oz) can diced tomatoes
- 2 teaspoons diced chiles in adobo
- (3) 15 oz. can black beans, drained and rinsed
- 3/4 cup uncooked green lentils
- (2) 14.5 oz. cans tomato sauce
- 16 oz. vegetable broth
- juice of 1 lime
- Kosher salt
- fresh cracked pepper
- vegan sour cream
- fresh chopped cilantro
- sliced jalapeno
- Heat olive oil in a large pot over medium heat. Add onion and pepper along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
- Add jalapeno, 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 vegetable broth.
- Cover, turn heat to medium high and bring to a simmer.
- Reduce heat and simmer over medium low for 45 minutes or until lentils are tender. Be sure to stir every 5-10 minutes.
- Stir in the juice of 1 lime and season to taste with salt and pepper.
- Garnish with Fritos, sour cream and fresh chopped cilantro.
Adjust the cook time according to how tender you like your lentils. In this chili I like the lentils to be tender (not mushy, but reeeeeaaaal tender) so they give the chili a little thicker texture.
Be sure to stir your chili every 5-10 minutes while it’s simmering. This will loosen any black beans or lentils that may try to stick to the bottom of the pan.
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!!
- Category: Soup
- Method: Stove Top
- Cuisine: American/Mexican
Keywords: vegan chili, black bean chili, black bean soup, southwest chili, vegetarian chili, lentil chili