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Spicy Black Bean Chili – Connoisseurus Veg

Loaded with flavor and easy to make, this spicy black bean chili is perfect for everything from weeknight dinners to feeding a crowd!

Close Up of a Bowl of Black Bean Chili Topped with Avocado, Scallions, and Cilantro

This black bean chili is my go-to chili recipe for….just about everything.

It’s got so much going for it! It’s easy! It’s delicious! I often have all the ingredients on hand! Best of all, it’s one of those recipes that’s perfect for feeding vegans, vegetarians, and meat eaters alike.

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What You’ll Need

Pot of Black Bean Chili with Napkin in the Background
  • Olive oil. You can substitute just about any high-heat oil — canola, vegetable, coconut or corn oil would all work!
  • Onion.
  • Red bell pepper.
  • Garlic.
  • Spices. We’re using chili powder, cumin, and ancho chile powder.
  • Black beans. Use canned or precooked black beans.
  • Fire roasted tomatoes. Regular canned tomatoes will work, but use fire roasted if you can get them — they add lots of flavor!
  • Vegetable broth. I like Better Than Bouillon in Seasoned Vegetable flavor. You could substitute with beer if you’re feeling adventurous.
  • Tomato paste.
  • Frozen corn. Thaw it out before adding it.
  • Salt & pepper.

How to Make Black Bean Chili

The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!

  • Heat up your oil in a large pot, then add diced onion and red bell pepper. Sweat the veggies for a few minutes, until they start to soften up.
  • Stir in the garlic and spices. Cook everything together for about a minute, until the mixture becomes very fragrant.
  • Stir in the beans, tomatoes, broth, and tomato paste. Raise the heat and bring the mixture to a boil, then lower it and let it simmer for 30 minutes or so. Tip: Feel free to let your chili simmer longer — the flavors will continue to meld. Just add a bit of water if it reduces too much.
  • Stir your corn in and take the pot off of the burner.
Collage Showing 4 Steps for Making Black Bean Chili: Sweat Veggies, Add Spices, Add Tomatoes, Beans and Broth, and Add Corn
  • Season your chili with salt and pepper to taste. Feel free to adjust any other seasonings to your liking at this time.
  • Ladle into bowls, top with toppings of choice, and dig in!
Bowl of Black Bean Chili with Spoon on the Side and Pot in the Background

Leftovers & Storage

Chili makes for great leftovers! Seal it up in a storage container and this black bean chili will keep in the fridge for about 4 days, or in the freezer for about 3 months.

Tip: Repurpose your leftover chili by serving it over a potato, with chips for dipping, or on a vegan hot dog (store-bought or something homemade, like these carrot dogs).

Frequently Asked Questions

Is this chili gluten-free?

It sure is!

Can I use dried black beans to make black bean chili?

You can, but you’ll need to soak and cook them first. Try one of these methods.

Can I substitute another variety of bean?

Absolutely! Of course, it won’t be black bean chili, but it will still be delicious. Try red kidney beans, lentils, or pinto beans.

Is this chili hot?

It’s not very hot, just spicy. If you’d like some heat in your chili, add hot sauce or cayenne pepper.

What are some good toppings for black bean chili?

Try diced avocado, scallions, cilantro, cashew cream, or crushed tortilla strips!

More Vegan Chili Recipes

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Bowl of Black Bean Chili Topped with Avocado, Scallions and Cilantro

Spicy Black Bean Chili

Loaded with flavor and easy to make, this spicy black bean chili is perfect for everything from weeknight dinners to feeding a crowd!

Ingredients

  • 1
    tablespoon
    olive oil
  • 1
    medium onion,
    diced
  • 1
    medium red bell pepper,
    diced
  • 5
    garlic cloves,
    minced
  • 2
    tablespoons
    chili powder
  • 1 ½
    tablespoons
    ground cumin
  • 1
    teaspoon
    ancho chile powder
  • 3
    (14 ounce or 400 gram)
    cans black beans,
    drained and rinsed
  • 3
    (14 ounce or 400 gram) cans
    fire roasted tomatoes
  • 1
    cup
    vegetable broth
  • 2
    tablespoons
    tomato paste
  • 1
    cup
    frozen corn,
    thawed
  • Salt and pepper,
    to taste

Instructions

  1. Coat the bottom of a large pot with the oil and place it over medium heat.

  2. When the oil is hot, add the onion and pepper. Sweat the veggies for about 5 minutes, stirring frequently, until the peppers are soft and the onions are translucent.

  3. Stir in the garlic, chili powder, cumin, and ancho chile powder. Stir to coat the veggies with the spices and cook everything for about 1 minute, until very fragrant, stirring frequently.

  4. Stir in the beans, tomatoes, broth, and tomato paste. Raise the heat and bring the liquid to a boil

  5. Lower the heat and allow the mixture to simmer for about 20 minutes, until thickened.

  6. Stir in the corn, continue cooking the chili for a minute, then remove the pot from heat.

  7. Season the chili with salt and pepper to taste. Adjust any other seasonings to your liking.

  8. Ladle into bowls and serve.

Nutrition Facts

Spicy Black Bean Chili

Amount Per Serving (1.5 cups)

Calories 231
Calories from Fat 41

% Daily Value*

Fat 4.5g7%

Saturated Fat 0.5g3%

Sodium 164mg7%

Potassium 943mg27%

Carbohydrates 37.9g13%

Fiber 10.7g43%

Sugar 7.6g8%

Protein 12.3g25%

Calcium 102mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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