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.
One of the best if not the best chilis I’ve had! Will be making this again and I love how fast it is to cook.
I’m so glad to hear that you enjoyed this black bean chili, Ashley! It’s such a simple recipe, but the flavors are truly delicious.
Hi Kylie. I make this about once a month and it is my go-to healthy dinner. I’ve lost so much weight implementing this into my meals. I just wanted to say thank you.
I am so glad to hear that you’re enjoying this chili, Nick! I really appreciate you taking the time to leave a review. This is one of my favorites for a hearty, filling meal as well 🙂
This turned out fantastic! Used dry beans so it took a little more time, but well worth the wait. The only ingredient I didn’t have was the Chipotle. Subbed with the suggestion of some smoked paprika. Added the minced jalapeño in with the beans and lentils. Also added yellow bell pepper in with the onion at the beginning. Only made half the recipe but it is plenty for a single adult. Topped with cilantro and blue corn chips. Looking forward to enjoying the melded flavors over the next few days.
Just made this today and it was excellent chili! I’m not always a fan of lentils, so this was my attempt to make something yummy with them…it did the trick, the lentils add wonderful body to the chili.
I did cook my black beans in the instant pot instead of using canned, but that’s just my preference and makes cooking this longer. I also added 2 cups of freshly cooked kidney beans. Again, just a preference. The recipe is dynamite as is, thanks for sharing!
Made this today with minimal alterations (less overall tomato products, used more lentils and vegetable broth and added a carrot and a few more chipotle peppers). I have a lot left over that I’m looking forward to eating and sharing with others! I love how full I felt after just one bowl! Very warming and hearty!
I just made this for a get together with a friend of mine who eats vegan, and it is SOOOOO good!! Best chili I’ve ever had, in addition to being quick and easy to make. I love the cumin and the chipotles. I accidentally added an extra teaspoon of chipotles and love the extra flavor and heat. I also used green lentils instead of red because that’s what I had and could easily purchase, so I had to simmer my chili for closer to 20-30 minutes for the lentils to get tender. I usually like cheese, fritos, or plain yogurt on my chili, but this recipe is so good it doesn’t even need it, though I’m sure they wouldn’t hurt. 😉
Another winner from Midwest foodie! This chili was so warming and delicious. Best part was that I already had all the ingredients in my pantry. Dinner was ready in under 30 minutes which I can totally appreciate. I will definitely be making this chili again!
I made this last night and it was absolutely AMAZING! SO healthy, full of flavour and took no time to make. My favourite chilli recipe now and I will DEFINITELY be making again. Thank you
If I double it, would you edit any of the amounts?
I don’t think so! I’d just double everything listed on the ingredient list. Can’t wait to hear what you think, Megan!
I found this recipe on Pinterest and wanted to leave a review on the site. This is my favorite meatless chili. Stays in my families soup rotation *****
I’m so glad to hear that you enjoyed this recipe, Tamara! Thanks for leaving a review – I really appreciate it 🙂
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!
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!
How spicy will the chipotle chilis make it? I’m a wuss when it comes to spicy. LOL
They add more of a smoky heat rather than a spice, but you are more than welcome to omit them as well!
So this recipe needs 3 cans of black beans and 2 cans of tomato sauce?
That is correct!
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.
How many servings would you guess is in this recipe? I am making it & taking this to my College reunion weekend! Thank You!
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!
Yields 8 servings.
Can I use other Lentils instead of red?
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!
So yummy!!!!
I’m so glad that you enjoyed this chili recipe, Colleen! Thanks for leaving a review 🙂
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!
How much is a serving?
About a cup or a cup and a half approximately.
Really good. My husband is obsessed.
I’m so glad that you and your husband enjoyed this chili recipe, Kiersten! Thanks for leaving a review – I really appreciate it 🙂
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.
Great idea storing the leftovers in mason jars, Shadaja! So glad you enjoyed this recipe 🙂 Thanks for leaving a review!
If I don’t have dry lentils on hand, can I use canned lentils instead?
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!
Fresh lentils worked perfectly would recommend trying it out over the can lentils, and did not get mushy while cooking.
I’m so glad to hear that! Thanks for sharing, Shadaja!
Best tasting chili I’ve made and so easy!
This is really good. Love the recipe. Can I make this in a crock pot?
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.
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.