The BEST Vegetarian Black Bean Chili recipe, ready in 30 minutes for an easy weeknight dinner. You won’t miss the meat in this delicious healthy chili made on the stove top.
The Best Vegetarian Black Bean Chili
This is such an easy weeknight meal to add to your dinner menu rotation. Black beans, corn and tomatoes are simmered in a savory tomato sauce, making your kitchen smell delicious! From start to finish this vegetarian chili will take 30 minutes total.
Even though my husband loves slow cooker pork chili, I try to limit our meat intake, so this is a great alternative that will leave everyone happy – the meat eaters, the picky kids and you!
Here’s a recipe video I made to show you how simple it is to make!
What kind of beans are best for chili?
This is called black bean chili for a reason, so black beans of course! But if by chance you only have one can of black beans, you can also add a can of pinto beans or kidney beans.
What spices go well with black beans?
This chili is very family friendly, even the youngest members can eat a bowl of it (and ask for another!), so it’s not spicy at all. Garlic, onion and green peppers begin flavoring the chili at the start, and finally salt and chili powder are added in the end before it simmers.
If you want to make it more spicy, you can add in some cayenne pepper, crushed red pepper flakes or chipotle in adobo sauce.
Vegetarian Black Bean Chili Step by Step Directions
In a pot, sauté garlic, onion and green pepper in a little bit of olive oil until garlic makes your kitchen smell amazing. This doesn’t take long, about 5 minutes.
Now add in your cans of black beans, sliced tomatoes, diced tomatoes, tomato sauce, frozen corn, salt and chili powder.
Note: If you want to use diced carrots, you totally can, I just prefer them sliced in this chili. Also look up above if you want recommendations on different types of beans you can use. Lastly, don’t have frozen corn? You can use fresh (delicious!!) or canned corn.
Once it’s boiling, reduce the heat and simmer until cooked.
I recommend adding some cheddar or Parmesan cheese on top of the chili once served in bowls. A little cheese makes everything better, don’t you agree? 🙂
I hope you love this Vegetarian Black Bean Chili!
How long should you let Chili Simmer For?
You should simmer this chili for 20 minutes uncovered before serving. By simmering you are going to really pull out all the flavors from the ingredients and create a delicious savory chili.
Can I make chili in advance?
Yes, I often make this chili the day before. Sometimes I think chili even tastes best the next day since all the flavors had extra time to sit.
Make the chili as instructed, allow to cool down and then place in the refrigerator covered. When ready to eat, warm the soup back up on the stove for a couple minutes, stirring often. Serve as usual.
Other Black Bean Recipes:
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Vegetarian Black Bean ChiliPrint
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 green pepper chopped
- 1 tablespoon olive oil
- 2 15 oz cans black beans drained, but not rinsed
- 1 14.5 oz can sliced carrots
- 1 14.5 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 cup frozen corn
- 1 teaspoon salt
- 1 tablespoons chili powder
- In a medium-sized soup pot over medium high heat add in garlic, onion, green pepper and olive oil. Cook until garlic is fragrant and onion is translucent, about 3-5 minutes.
- Add black beans, carrots, tomatoes, tomato sauce, corn, salt and chili powder to pot. Stir and bring the ingredients to a boil.
- Once boiling, reduce to low heat and simmer for 20 minutes. Serve in bowls with shredded cheese on top (cheese is optional but highly recommended!).
Check out my Vegetarian Black Bean Chili Web Story!