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    Home » Soups

    Vegan Chili Recipe with Black Beans

    Published: Mar 23, 2020 » Modified: Jan 13, 2022 » By: Kylie » This post may contain affiliate links. » 178 Comments

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    This vegan chili recipe takes just 15 minutes to make and is filled with all your favorite flavors along with black beans and split red lentils. It's loaded with over 50% of your daily fiber in each serving and filled with fresh 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
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Variations
    Make Ahead, Storage, Freezing, and Reheating
    Tips
    FAQ
    Family Favorite Soups
    Vegan Black Bean Chili

    You Will Love This

    • It's filled with pantry ingredients! Most of the ingredients in this easy vegetarian chili are pantry staples and spices that you've likely got on hand, which makes this a stress-free meal!
    • This easy vegan chili recipe has all 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 lentil 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.
    • If you loved this black bean chipotle chili, be sure to check out my 20 Minute Instant Pot Chili, my Creamy Vegan Chickpea Chili, or my One Pot Creamy White Bean Soup.
    Overhead shot of a bowl of vegan black bean chili garnished with Fritos and sour cream

    Ingredients and Substitutions

    • Spices - Chili powder and ground cumin are pretty obvious ingredient for chili. Chili powder is where a lot of the that smoky "classic" chili flavor will come from. Cumin combines with the chili powder to give this chili a warm earthy flavor.
    • Diced Tomatoes - You could also use crushed tomatoes or even canned tomato sauce in place of the diced tomatoes in this recipe.
    • Chipotles in Adobo - This is the brand of chipotles in adobo that I use in my kitchen. I like that it comes in a glass jar so you can store in the fridge for months. If you don't have these on hand, you could add more chili powder or smoked paprika with a pinch of cayenne pepper but I highly recommend giving these chiles a try!
    • Black Beans - You could switch out your favorite beans for the black beans in this recipe if you'd like. Pinto beans or kidney beans would also be delicious too!
    • Split Red Lentils - I like to use split red lentils for this recipe because they cook so quickly. You could use other lentils in place of the split red lentils, but keep in mind that you'll likely have to increase the cooking time significantly to allow the lentils to cook through.
    • Tomato Sauce - For this recipe you'll want to use canned tomato sauce (not pizza sauce or spaghetti sauce). You could also replace the tomato sauce with V8 or any brand of tomato based vegetable juice.
    • Vegetable Broth - You could use any kind of broth in place of the veggie broth in this recipe.
    • Lime Juice - If you have a fresh lime on hand, fresh squeezed is always best but if we also like this brand of lime juice that comes in a bottle.

    Instructions

    Sauté onions with salt and pepper in a large heavy bottom pot or Dutch oven.

    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. Cover and heat over medium-high heat. Reduce heat and 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 tortilla chips, sliced avocado, crumbled vegan Cotija cheese, and fresh chopped cilantro. 

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

    Variations

    • You can 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 include:
      • chickpeas (garbanzo beans)
      • pinto beans
      • light kidney beans
      • dark kidney beans
      • Great Northern beans (white beans)
    • If you're not worried about this black bean chili recipe begin vegan you can also add ground beef or ground ground turkey.
    • I love to bulk up this vegetarian chili recipe with diced bell peppers, minced jalapeño, frozen corn, or cooked diced sweet potatoes as well.
    Overhead shot of a bowl of vegan black bean chili garnished with Fritos and sour cream

    Make Ahead, Storage, Freezing, and Reheating

    • Make Ahead: If you like to spend Sunday afternoons prepping your lunches for the week - you are going to LOVE LOVE LOVE this vegan chili recipe! 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 fiber-packed lunch!
    • Storage: Store leftovers in an airtight container in the refrigerator for up to a week.
    • Freezing: Vegan black bean chili will stay good in an airtight container in the freezer for up to 3 months. Allow frozen chili to thaw in the fridge overnight.
    • Reheating: Reheat chili in a saucepan over medium heat. Cook, stirring frequently, until warmed through. Season to taste with salt and pepper before serving. You can also pop it in the microwave to reheat it as well.

    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. Which isn't the end of the world - if anything it will just make the chili a bit thicker and more creamy.
    • 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.
    Overhead shot of a bowl of vegan black bean chili garnished with Fritos and sour cream

    FAQ

    Do you drain black beans for chili?

    I like to drain canned beans any time I use them. I find that the liquid can have a bit of an odd flavor, not to mention that it will add more liquid and more sodium to whatever you're making. I prefer to drain and rinse my beans so that I am more in control of how much salt and flavor in is my dish.

    What is the best secret ingredient for chili?

    Chipotles in adobo is my go-to ingredient to boost the flavor of my chili recipes. It gives a delicious smoky flavor, with just a hint of spice. I prefer to buy diced chipotles in adobo that come in a glass jar because they'll stay fresh in the fridge for months and you'll use just a few teaspoons at a time.

    Can you use black beans instead of kidney beans in chili?

    YES! And you should! Kidney beans are great for a classic chili recipe, but black beans are best for black bean chili. And if you're a fan of black beans - you are going to LOVE this chili recipe!

    Family Favorite Soups

    • 30-Minute Sausage Tortellini Soup
    • Easy One-Pot Chicken Tortellini Soup
    • One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
    • Easy Vegetarian One Pot Lasagna Soup

    Questions?
    Leave a comment below!
    Liked the recipe?
    Leave a comment below!
    Made this dish?
    Leave a comment and star rating below!

    Print

    Vegan Black Bean Chili

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    ★★★★★

    5 from 75 reviews

    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. It's loaded with over 50% of your daily fiber in each serving and filled with fresh flavors. This chili will fill you up and fuel you through your busy day!

    • Author: Kylie
    • Prep Time: 10 minutes
    • Cook Time: 5 minutes
    • Total Time: 15 minutes
    • Yield: 8 servings 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: Mexican
    • Diet: Vegan

    Ingredients

    Scale
    • 1 tablespoon olive oil
    • 1 red onion, diced
    • 5 cloves garlic, minced
    • 1 tablespoon chili powder
    • 1 tablespoon cumin
    • ½ teaspoon sugar
    • 1 (14.5-ounce) can diced tomatoes
    • 2 teaspoons diced chipotles in adobo
    • (3) 15-ounce can black beans, drained and rinsed
    • 1 cup uncooked split red lentils
    • (2) 15-ounce cans tomato sauce
    • 2-3 cups 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 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 diced 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. 

    Equipment

    Image of split red lentils

    split red lentils

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    Image of large pot

    large pot

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    Image of chipotles in adobo

    chipotles in adobo

    Buy Now →

    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. Which isn't the end of the world - if anything it will just make the chili a bit thicker and more creamy.
    • 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. 

    Nutrition

    • Serving Size:
    • Calories: 284
    • Sugar: 4.2 g
    • Sodium: 909.8 mg
    • Fat: 3.2 g
    • Saturated Fat: 0.5 g
    • Carbohydrates: 49.6 g
    • Fiber: 15 g
    • Protein: 16.5 g
    • Cholesterol: 0 mg

    Keywords: black bean chili, black bean chili recipe, vegan chili, lentil chili

    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.

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    Reader Interactions

    Comments

    1. Gary N

      January 18, 2023 at 6:13 pm

      Easy and turns out great!
      I used fresh black beans from a slow cooker the first time and canned when I don’t have time.
      Either way it’s delicious!

      ★★★★★

      Reply
    2. Allison

      January 10, 2023 at 8:56 am

      I made this chili last night and OMG what a winner! I had most everything on hand in my pantry but did buy the chilis in adobo. This is so so delicious! The only adjustment I made to the recipe is I added a can of corn, only because I love corn...but it doesn't need it. So so delicious and easy and cheap! Thank you!

      ★★★★★

      Reply
    3. Bethany

      August 15, 2022 at 3:30 pm

      How spicy will the chipotle chilis make it? I'm a wuss when it comes to spicy. LOL

      Reply
      • Kylie

        August 15, 2022 at 6:21 pm

        They add more of a smoky heat rather than a spice, but you are more than welcome to omit them as well!

        Reply
        • Sav

          August 30, 2022 at 4:43 pm

          So this recipe needs 3 cans of black beans and 2 cans of tomato sauce?

        • Kylie

          August 31, 2022 at 6:48 am

          That is correct!

        • Melinda

          September 26, 2022 at 3:43 pm

          Made for first time and it certainly won't be the last. I am kinda a wimp with heat but the Chipotles add a nice heat and wonderful taste.

          ★★★★★

      • Janet

        September 22, 2022 at 8:26 am

        How many servings would you guess is in this recipe? I am making it & taking this to my College reunion weekend! Thank You!

        Reply
        • Kylie

          September 22, 2022 at 7:48 pm

          I'd guestimate about 10-12 one-cup servings. This would be perfect for a reunion weekend - it reheats beautifully!! Can't wait to hear what you think, Janet. Thanks for reaching out!

        • lin

          November 02, 2022 at 10:46 am

          Yields 8 servings.

        • Tierra

          November 08, 2022 at 4:55 am

          Can I use other Lentils instead of red?

        • Kylie

          November 08, 2022 at 9:32 am

          Sure! I like to use split red lentils because they cook so quickly but you are welcome to use any type of lentil! If you're going to use green or brown lentils or whole red lentils, you may want to cook them a bit before adding them to the chili as they take much longer to cook than split red lentils. Great question, Tierra!

    4. Colleen

      July 08, 2022 at 12:30 pm

      So yummy!!!!

      ★★★★★

      Reply
      • Kylie

        July 08, 2022 at 6:36 pm

        I'm so glad that you enjoyed this chili recipe, Colleen! Thanks for leaving a review 🙂

        Reply
        • Sandy McClaskey

          October 06, 2022 at 11:10 am

          I'm in Physical Therapy and Speech Therapy due to a slight stroke. I saw this simple recipe that makes a huge batch (good for potluck with friends) and decided to fly by the seat of my pants and reduce the recipe for the two of us
          Flying by seat of pants means I may not have exact ingredients needed hence why I used red beans in chili sauce,. I had in my freezer frozen copycat Subway Adobe Sauce so I used one cube (very hot) and had red lentils. This came out amazing! I try to eat vegan meals couple a times week, this will be in my rotation for sure!

          ★★★★★

      • Lyndsay

        July 24, 2022 at 1:25 pm

        How much is a serving?

        Reply
        • Kylie

          July 24, 2022 at 3:14 pm

          About a cup or a cup and a half approximately.

    5. Kiersten

      June 28, 2022 at 4:40 pm

      Really good. My husband is obsessed.

      ★★★★★

      Reply
      • Kylie

        June 28, 2022 at 9:46 pm

        I'm so glad that you and your husband enjoyed this chili recipe, Kiersten! Thanks for leaving a review - I really appreciate it 🙂

        Reply
    6. Shadaja Burke

      May 31, 2022 at 1:32 pm

      Absolutely the best recipe I have tried hands down for a vegan chili recipe, I stored and prepped the chili in mason jars for meal prep, and wow super filling and tasty.

      ★★★★★

      Reply
      • Kylie

        May 31, 2022 at 1:56 pm

        Great idea storing the leftovers in mason jars, Shadaja! So glad you enjoyed this recipe 🙂 Thanks for leaving a review!

        Reply
    7. Cj

      May 15, 2022 at 3:11 pm

      If I don't have dry lentils on hand, can I use canned lentils instead?

      Reply
      • Kylie

        May 16, 2022 at 7:05 am

        I think canned lentils would work well! Perhaps add them more towards the end of the cooking process so that they don't get mushy though!

        Reply
        • Shadaja Burke

          May 31, 2022 at 1:35 pm

          Fresh lentils worked perfectly would recommend trying it out over the can lentils, and did not get mushy while cooking.

          ★★★★★

        • Kylie

          May 31, 2022 at 1:56 pm

          I'm so glad to hear that! Thanks for sharing, Shadaja!

    8. Robin Southern

      March 31, 2022 at 7:45 am

      Best tasting chili I've made and so easy!

      ★★★★★

      Reply
      • Lindsey

        May 05, 2022 at 5:51 am

        This is really good. Love the recipe. Can I make this in a crock pot?

        Reply
        • Kylie

          May 06, 2022 at 11:32 am

          I think this would work well in the crockpot! I'd recommend perhaps 2 hours on high or 4 hours on low but I haven't tried it so I can't say exactly how long it would take.

        • Amy

          August 11, 2022 at 8:56 pm

          Enjoyed this recipe but felt that I needed more smoke. Substituted the Fire Roasted Diced Tomatoes for regular diced. Also added one more can of black beans rinsed and drained. Also added 4 Tbsp roasted salsa verde. ( Needed it to be more hot. ) Used garlic powder instead of fresh. More cilantro. 1/2 Lime was enough acid. Topped with Shredded cheese and sour cream. Yummy.

          ★★★★★

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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