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 do I 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.

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 black bean 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

DID YOU MAKE THIS RECIPE? LEAVE A REVIEW!

If you made this recipe I’d love to hear how it turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive! Don’t forget to follow me on Instagram, Facebook and Pinterest for the all latest recipes and a sneak peek at the behind the scenes adventures on Midwest Foodie!

Vegan Black Bean Chili

★★★★★ 5 from 1 reviews

• Author: Midwest Foodie
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stove Top
• Cuisine: American/Mexican

Print

Pin

---

Description

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! 

---

Scale 1x2x3x

Ingredients

• 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

Garnish: 

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

---

Instructions

1. 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. 
2. Add jalapeno, garlic, chili powder, cumin and sugar and cook for another minute, stirring frequently.
3. Stir in tomatoes, chiles in adobo, black beans, lentils and a large pinch of salt and pepper. 
4. Then add tomato sauce and vegetable broth.
5. Cover, turn heat to medium high and bring to a simmer.
6. Reduce heat and simmer over medium low for 45 minutes or until lentils are tender. Be sure to stir every 5-10 minutes. 
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

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!!

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