Name: Vegan Black Bean Chili
Cook time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 onion (chopped); 1 tablespoon cumin seeds; 1 whole garlic (peeled and crushed); 2 tablespoons tomato paste; 1 cup roasted tomatoes (crushed); 1/4 cup chili powder; (3) 15.5 ounce cans black beans; 1.5 cups mushroom stock (or stock of choice); 1/2 teaspoon sugar; 1 bay leaf; 2 cups frozen sweet corn; cilantro (optional, to garnish); pan-roasted corn (optional, to garnish)

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Ready for chili season?!

Specifically – are you ready for a bowl of creamy, vegan, black bean chili?

The weather is finally cooling down and I am here for all of the chili recipes! Similar to my mushroom chili and tofu bean chili – this one’s made with flavor-packed, plant-based ingredients.

It’s a great and affordable way to whip up a wholesome meal that’ll feed a family – thanks to black beans and pantry-friendly spices.

Pair with a side of cornbread, rice, garlic bread, or air fryer red potatoes and you’ve got a full meal on your hands.

Why You’ll Love This Black Bean Chili Recipe

Using canned beans means we’re cutting back the cook/prep time significantly. No need to pre-cook or soak the black beans!
It’s the perfect meal prep dish. Serve it up for your packed lunch or for your family dinner.
We’re working with easy-to-find, affordable ingredients. No need to hop from grocery store to grocery store to find rare ingredients.

A classic chili is typically made with ingredients like ground beef and pinto beans – although some can actually be bean-free.

However, we’re switching things up and making a meatless black bean chili. Of course, we’re keeping the chili because what’s chili without chili powder?

Let’s get into the ingredients we’re working on within this recipe.

Ingredients

Olive Oil – If you’re unable to get your hands on quality olive oil, go for any neutral oil you have in your kitchen pantry.

Yellow Onion – Red onion works just as well. If you’re going for a sharper onion flavor, go for red onion. Additionally, the chili can be topped with chopped, raw onion for extra flavor. Highly recommend it!

Cumin Seeds – I love cumin powder, but I love the bold, complex flavors from whole cumin seeds. If you prefer to use cumin powder, introduce it with the rest of the spices, rather than pan-frying with onion. This way, the cumin powder does not burn or stick to the pot.

Garlic – We’re garlic lovers here! I used the entire bulb of garlic and manually crushed them with my garlic crusher. If you prefer a more subtle garlic presence, use less of it. To use garlic powder, add about 1 teaspoon worth.

Tomato Paste – For that bold, umami flavor, we’re going with tomato paste in our chili. It will also help thicken the chili.

Crushed Roasted Tomatoes – Once you go homemade, you won’t go back to canned. I like to make my own crushed roasted tomatoes in the air fryer. Super easy to make and takes minutes.

Chili Powder – Can’t have chili without chili powder! And yes, you’ll need ¼ cup worth of the stuff.

Black Beans – Canned black beans are the winner in this recipe. If you have pre-cooked dry black beans, that can be used too.

Mushroom Stock/Broth – Any kind of vegetable broth you enjoy works too. I recommend Lee Kum Kee’s Mushroom Bouillon Powder. It can usually be found sold at Asian grocery stores.

Sugar – Tomato paste and roasted tomatoes can be acidic, so we’re using sugar to balance out the flavors. Use more or less, depending on your tastebuds.

Bay Leaf – To deepen the flavor of the black bean chili, we’re using a bay leaf. Just remember to remove and discard the bay leaf before serving. Alternatively, you can skip out the bay leaf altogether if you don’t prefer it.

Frozen Sweet Corn – Fresh corn works, too.

To garnish the black bean chili, I went with pan-roasted corn and chopped cilantro. To pan-roast corn, simply cook the kernels in a dry, non-stick pan until golden.

Other garnishes to consider include vegan cheese, vegan sour cream, sliced avocado, tortilla chips, sliced jalapenos, and lime wedges.

Recipe FAQs

Bowl of vegetarian chili with cilantro and corn.

How To Thicken Chili

To thicken this chili, we’re blending up a portion of it and adding it back to the pot. Also, we’re going to simmer the chili for a few minutes without a lid, so the liquid has a chance to reduce.

Another way to thicken the chili is to use a flour or cornstarch slurry.

Can I Use Dry Beans

To use dry beans for chili, it’s important to soak and fully cook the beans beforehand. You’ll need about 4 ½ cups worth of dry black beans.

Can You Add Nutritional Yeast In Chili

Nutritional yeast is a great addition to chili. Swap out the cheese for nutritional yeast when topping off your bowl of chili.

Nutritional yeast will provide a “cheesy” umami flavor. Additionally, nutritional yeast contains B vitamins and protein.

How To Store

Store the cooked chili in an airtight container or reusable silicone bag for up to 3-4 days in the refrigerator.

The chili can also be stored in the freezer in a freezer-grade container.

Thaw overnight in the refrigerator.

Recipe Tips

Be sure to stir and keep an eye on the chili. If the heat is too hot, the chili can burn or stick to the bottom of the pot. The chili should be at a consistent simmer, not a boil.
To pan-toast corn, simply heat the kernels in a dry, non-stick pan over medium heat. Cook until golden.

Want more Black Bean recipes? Check these out:

Tried out this Vegan Smoky Black Bean Chili recipe?

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