Vegan Chili Recipe with Black Beans
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!
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.
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.
Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently (this is my fave wooden spoon).
Stir in tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
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.
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.
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.
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.
FAQ
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.
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.
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!
Try these easy soups next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Vegan Black Bean Chili
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!
- 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
- 1 tablespoon olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 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
- 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.
- Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
- Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
- Then add tomato sauce and 2 cups vegetable broth.
- Cover, turn heat to medium-high and bring to a simmer.
- 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.
- Stir in the juice of 1 lime and season to taste with salt and pepper.
- 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. 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.
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.
Very delicious!
I’m so glad you enjoyed this recipe, Taj! Thanks so much for leaving a review!! 🙂
I tried this chili. It was AMAZING. Super easy and so satisfying.
Yay!! I am so glad that you enjoyed this recipe, Sabrina. Thanks so much for leaving a review!! 🙂
Delicious and easy recipe. A great find for this vegan family!
Yay! I am so glad that you enjoyed this recipe, Vicki! Thanks for leaving a review! 🙂
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.
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! 🙂
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.
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! 🙂
I don’t have split lentils. Does that matter for cook time?
Just take a look at the cooking time for whatever lentils you’re using. Then simmer the soup for about that long. You can use any lentils you want!
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!!
WOOHOO!! We just had some snow also – this is the perfect cozy dinner for a snowstorm. Thanks so much for leaving a review, Jeri! 🙂
Delicious! Added red and green peppers, corn and white beans. Will make again.
I am so glad that you enjoyed this recipe – love your additions!! Thanks for leaving a review, Dianna!
Soo good! Added extra chili & adobo for more spice! Love it!
Great idea – we love extra spice!! So glad you enjoyed this recipe, Tricia. Thanks for leaving a review 🙂
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!
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!! 🙂
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!
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 🙂
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!
I am so glad that you enjoyed this recipe, Veronica! Thanks so much for leaving a review – I really appreciate it 🙂
Delish recipe—thanks!
Thanks so much Holly! I am so glad that you enjoyed this recipe and thanks for leaving a review! 🙂
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.
Mmmmm zucchini and carrots would be delish in this chili! So glad you and your non-meat eaters enjoyed this recipe, Kellie! Thanks for leaving a review!!
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!!!
Thanks so much for leaving a review, Rebecca! I really appreciate it 🙂 And I’m so glad you enjoyed this lentil soup!!
What would cook time be for the crockpot?
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!