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Vegan Black Bean Chili Recipe

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4.1 from 5 reviews

A hearty and flavorful vegan black bean chili made with a blend of black beans, red lentils, tomatoes, and spices. This easy-to-make chili is a perfect plant-based meal that’s both satisfying and nutritious, garnished with crunchy Fritos, vegan sour cream, and fresh cilantro for added texture and flavor.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Chili Base

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon sugar

Beans and Lentils

  • 1 (14.5-ounce) can diced tomatoes
  • 2 teaspoons diced chipotles in adobo
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1 cup uncooked split red lentils
  • 2 (15-ounce) cans tomato sauce
  • 2-3 cups vegetable broth

Finishing Touches & Garnishes

  • Juice of 1 lime
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fritos, for garnish
  • Vegan sour cream, for garnish
  • Fresh chopped cilantro, for garnish
  • Sliced jalapeno, optional garnish

Instructions

  1. Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced red onion along with a large pinch of kosher salt and freshly cracked black pepper. Cook for 4-5 minutes, stirring frequently, until the onions are softened and translucent.
  2. Add Garlic and Spices: Add minced garlic, chili powder, cumin, and sugar to the pot. Cook for another minute, stirring frequently to toast the spices and release their aromas without burning.
  3. Combine Beans and Lentils: Stir in the diced tomatoes, diced chipotles in adobo, drained black beans, and uncooked split red lentils. Season with another large pinch of salt and pepper to layer the flavors.
  4. Add Tomato Sauce and Broth: Pour in the tomato sauce and add 2 cups of vegetable broth to the pot. Stir everything together to combine well.
  5. Simmer: Cover the pot, increase the heat to medium-high, and bring the chili to a gentle simmer.
  6. Cook Lentils and Adjust Liquid: Reduce heat to medium-low and let the chili simmer uncovered for 5 to 7 minutes, stirring frequently, until the lentils are tender. If the chili is too thick, gradually add the remaining 1 cup of vegetable broth to reach your desired consistency.
  7. Finish with Lime and Seasoning: Stir in the juice of one lime for brightness. Taste and adjust the seasoning with additional kosher salt and freshly cracked black pepper as needed.
  8. Garnish and Serve: Ladle the chili into bowls and garnish with crunchy Fritos, vegan sour cream, fresh chopped cilantro, and slices of jalapeno if desired. Serve hot and enjoy!

Notes

  • You can customize the heat level by adjusting the amount of chipotles in adobo or adding sliced jalapenos as garnish.
  • If you prefer a thicker chili, reduce the amount of vegetable broth slightly.
  • For added protein, consider topping with avocado slices or nutritional yeast.
  • This chili stores well and tastes even better the next day; refrigerate leftovers for up to 4 days.
  • Make sure to rinse the canned black beans to reduce sodium content and any canned taste.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-black-bean-chili-recipe/